Flat Leaf Parsley - Certified Organic

A bunch of fresh, certified organic flat leaf parsley. It has more flavour than curly parsley and it's the herb I use most in the kitchen.

From backyard barbecues to long lunches in the hinterland, flat leaf parsley turns up in just about every Northern Rivers kitchen.

It finishes almost anything, and it's right at home in the lighter, brighter meals that come with spring.

In the kitchen

• Chopped into tabouli with mint, tomato and lemon
• Stirred through a salsa verde for grilled fish or lamb
• Scattered over roast vegetables and soups
• Blitzed into a dressing with garlic, lemon and olive oil

How to prepare

Wash, shake dry and pick the leaves from the thicker stems. Save the stems for stocks and soups.

Spring recipe: Spring tabouli

Finely chop a bunch of parsley and a handful of mint. Mix with soaked bulgur or quinoa, diced cucumber, tomato and spring onion, then dress with lots of lemon juice, olive oil and salt. It gets better as it sits.

How to store

Stand it in a glass with a little water, cover loosely with a bag and keep it in the fridge. It will stay fresh for up to a week.

Sold by the bunch.