Parsley is an aromatic plant widely used in Italian cuisine. Let’s discover together the tricks to harvest it in the right period of the year and above all to preserve it in the most correct way.
Among the most appreciated aromatic plants of all time, parsley must certainly be mentioned. It is in fact a very tasty food, with a pungent and unique flavor. It can be placed on many dishes to which it certainly manages to give that extra touch. Obviously, like all things, this also tends to deteriorate as the days go by.
Precisely for this reason it is advisable to learn those conservation techniques that could help this vegetable maintain its characteristics. It is also necessary to know that there are right moments to harvest it because it is in certain periods of the year that it can give the best in terms of taste and yield. Here is what we have discovered about parsley, about the harvest times and above all about its conservation.
Parsley: the characteristics of the aromatic plant
When talking about aromatic herbs it is impossible not to mention parsley. This plant is really very widespread in every area of Italy. It is very easy to grow and has many health benefits for those who consume it. We remember it for the therapeutic use that it can exercise towards water retention and the accumulation of excess fluids. Its leaves are also detoxifying and taking them regularly could help eliminate the toxins that accumulate in the body.
The benefits come from the presence of all those components that contribute to making parsley a noble food. We are talking about fats, sugars, carbohydrates, proteins, fibers, sodium, potassium, calcium and iron , all truly precious elements. According to some experts, parsley is a powerful natural anti-inflammatory and can be used to combat bad breath and aid digestion. It can be eaten both raw and cooked, as each recipe can be enhanced depending on the use of this food. In some parts of Italy it is used to decorate dishes, as its leaves are truly characteristic.
When to harvest it: here is the right period
As mentioned above, there is a time of year when it is best to harvest parsley . In this case, we are not talking about months or seasons but about a phase of growth that occurs in this plant. To benefit from the organoleptic qualities of the product, it is advisable to harvest parsley before flowering. This is because, when the flowers bloom, the flavor of the leaves becomes lighter.
It is also possible to harvest it when the new leaves appear after pruning, or when the external parts of the plant are too large compared to the internal ones. These little tricks allow you to identify the best phase for the harvest, not only for what you will bring to the table, but also for the new possibilities that will be offered to the plant. The new leaves will thus have the opportunity to expand, while in the presence of the old ones they could dry out before they should.
How to preserve fresh parsley?
The same precautions should be taken when storing fresh parsley. This plant is very delicate, which is why it could be damaged if not protected in the best possible way. Parsley can be stored in a freezer if placed in special bags and defrosted at the time of consumption.
As for the refrigerator, instead, it is necessary to place the parsley in some plastic containers or inside some aluminum foil. In this case, however, the precious aromatic herb will only be good for three days after which it will have to be thrown away. Many suggest placing the parsley inside a damp cloth which in turn will be placed inside a freezer bag. In this way it will release the humidity and its leaves will not dry out prematurely.
A classic type of preservation involves placing parsley in water. All you have to do is put the stems of the vegetable in water, cover everything with cling film and place the parsley in the refrigerator. In this case, the product should last around a week. Have you ever tried one of these tricks?
