Italian parsley.

Italian parsley, also called flat leaf parsley, has broad, glossy leaves and a clean, grassy, slightly peppery taste. It is milder and more savoury than curly parsley, and the leaves are easy to chop. It works as a herb in its own right, not only as a garnish.

Ways to use it

• Chop finely with garlic and lemon zest to sprinkle over fish, chicken or roast vegetables.
• Blend with oil, garlic and vinegar into a bright green sauce for grilled meat.
• Stir through pasta, rice or potatoes just before serving.
• Add whole leaves to a green salad for a fresh, herby taste.
• Use the stems, finely chopped, in soups, stocks and stews.

Storing it

For herbs, the usual advice is to stand the stems upright in a glass of water with a bag placed loosely over the top, or to keep them in a plastic bag in the fridge drawer. Used this way, herbs usually keep about 2 to 3 days. Wash just before use, swishing in clean water and rinsing under running water, then dry the leaves well before chopping.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.