Fresh Flat Leaf Parsley

Fresh Flat Leaf Parsley – Daily Harvested

Flat leaf parsley is not a garnish. In this region it is a main ingredient. Tabbouleh is the clearest proof. A proper Lebanese tabbouleh is mostly parsley with bulgur added for texture, not the reverse. That means the quality of the leaf decides the whole dish, and tired parsley ruins it. Ours arrives in firm bunches cut the same morning, dark green with upright stems. Curly parsley has a milder flavour and a tougher texture, which is why kitchens across Dubai order flat leaf instead.

Beyond tabbouleh, use it for chermoula, salsa verde, gremolata, falafel, kofta, soups and stocks. Chop the stems too. They carry more flavour than the leaves and dissolve into a slow cooked dish. Parsley holds more vitamin C by weight than an orange, plus vitamin K, iron and folate. Store it like flowers. Trim the stem ends, stand the bunch in a glass with an inch of water, cover loosely and refrigerate. It stays fresh for ten days that way instead of three. Kitchens ordering greens weekly usually add fresh red chard alongside.