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There are two varieties of parsley, curly and flat-leaf.  They are similar tasting, with a different texture.  Parsley is often used as a garnish, but larger amounts in salads and pasta dishes add a flavor, texture and a nutritional component.  Parsley is a great source of folic acid, Vitamins K, C, and A.


Store with stems inside a jar or glass of water like a bouquet of flowers.  Parsley can be stored in the refrigerator or room temperature this way, and should last for up to 2 weeks when the water is changed every few days.


Wash and dry thoroughly.  Remove leaves from stems.  Finely chop leaves for garnish, spreads, and pestos.  Add whole leaves to salads and pasta dishes.  Common in soups, vinaigrettes, sauces, vegetables, and eggs.  Versatile in just about everything.


Pasta Carbonara with Goat Cheese

Hakurei Turnip Farro Salad

Rich Vegetable Stock

Thanksgiving Turkey & Gravy

Celeriac Cabbage Soup with Chickpeas & Sausage

Cornbread Stuffing with Bacon & Leeks

Leek & Wild Rice Soup

Corned Beef & Cabbage

Irish Lamb & Turnip Stew

Simple Marinara Sauce

Freezing Fresh Herbs

Grassfed Lamb with Fennel

Sweet Dumpling Squash with Wild Rice, Pomegranate, and Goat Cheese

Parsley Almond Pesto

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