Parsley - Rich in Vitamins and Minerals

Parsley, a fragile herb that is not really difficult to find is a kind of herb that is rich in vitamins and minerals. It is usually used for garnish when finely chopped by sprinkling over sauces and gratins. Whole sprigs may accompany grilled and roasted meats, while deep-fried parsley adorns fried foods. 

Common curly parsley

are preferred by many cooks because it keeps well when refrigerated, attractive when left whole and easy to chop. Other kinds of parsley is Italian of French parsley which is regarded less bitter. It is often used in combination with garlic and olive oil in braises, stews, and pan-fried or pasta dishes. 

Make the right choice by the appearance of its bushy leaves with no bruises, good aroma, and well-formed stalks and leaves.

Corriander Leaves and Seeds

Corriander Leaves

The leaves are bitter and musky in contrast with the seeds as citrus-like perfume. Corriander's leaves should be added at the end of cooking as it is fragile or it can be sprinkled over a dish just before it is served, as its flavour dissipates when heated. The leaf corriander is greatly used in cuisines of different countries in sauces, beans or meat dishes and salads, often in combination with chillies. There are some parts of Asia where the root is grounded and added to long-simmered curries.

Storing, Cooking, and Preserving Your Fresh Herbs

To store fresh herbs with short stalks, put them in an unsealed plastic bag or wrap them in a moist paper towel and refrigerate them. They should keep for about a week. Herbs with longer stalks can be treated like cut flowers: put them in a small container of water and leave them at room temperature, or refrigerate them, covered with a loose plastic bag.