At the farm, we have two types of parsley, flat and curly. The flat parsley tends to have a stronger flavor than curly. Both are located aside of each other, towards the middle of the herb garden.
Cutting Instructions: Look at the base of the plant to find the thicker, older stems towards the outside of the plant. Snip of that stem, one at a time, at the base of the plant. Only take one or two sprigs from each plant. Avoid cutting the lighter, smaller growth in the middle of the plant. Keep fresh parsley in a plastic bag in the refrigerator for 4-5 days.
Broccoli with Parsley Butter
1 head of broccoli
2 Tbsp unsalted butter
2 garlic cloves, sliced (optional: add garlic scapes)
2 tbsp roughly chopped flat-leaf parsley
1 lemon, zested
a drizzle of olive oil
- Bring a large pan of water to the boil and, once simmering, add the broccoli and cook for 3-4 mins until just tender. Drain and set aside.
- Melt the butter in a large frying pan over medium-low heat and add the sliced garlic. Fry for 1-2 mins before adding the broccoli to the pan. Heat through, then remove the pan from the heat and stir through the parsley and lemon zest. Season to taste and serve with a drizzle of olive oil.