Parsley

Parsley is another of those so-called "super-foods". It might seem like a humble garden herb, but it's actually an excellent source of iron and vitamin C. Polytunnel usage ensures that there is a plentiful supply throughout the year. It's believed that parsley has been cultivated since 300BC. Eastern medicine values parsley as a diuretic and believes it also plays a role in controlling blood pressure. Did you know, in the Middle Ages, people believed you could kill your enemy by plucking parsley whilst saying their name!Parsley tastes best either chopped raw in salads or dips, such as hummus, or added at the end of cooking. If you add it too early in the process, it tends to lose its colour and flavour.

Nutrition:

Parsley is a first rate source of iron and its vitamin C content helps the body absorb the iron.

Storage:

Freshly cut parsley will start to turn after a few days. Freezing it the easiest and most reliable method of storing. Just chop it and put in ice cube trays with a little water. You must remember to "decant" the ice cubes into a bag, or they get freezer burn, which seems to spoil the flavour.

Source:

Local North Devon producers. We may also source from other South-West markets in times of high demand.