Parsley is no throwaway when it comes to flavor

We often take for granted that sprig of parsley garnishing a plate in a restaurant, and few of us ever eat it. But parsley is a good source of vitamins A and C, and this widely used culinary herb deserves more attention as an edible.

Used extensively in Mediterranean, European, Middle Eastern and American cuisines, parsley harmonizes well in savory dishes. With its slightly peppery, bright, fresh flavor, it adds sparkle without overpowering and enhances other, more pungent herbs in a dish. Parsley’s bright green color is certainly attractive as a garnish in sprig form or minced, sprinkled over dishes.

Curly-leaf or American parsley is the most common type in markets. But flat-leaf or Italian parsley is often preferred by cooks for its more pungent flavor. Both should be chosen for their bright green color and perky leaves.

Wash parsley, wrap in paper towels and store in a plastic bag in the refrigerator. It will keep for up to a week. When mincing parsley, pick the leaves from the stems and always make sure the leaves are dry.

Parsley is a key ingredient in fine herbs and bouquet garnish mixtures; in gre­mo­lata, combined with lemon rind and garlic for osso buco; in persillade with bread crumbs and garlic for coating a rack of lamb. Flat-leaf parsley can add a distinctive flavor to a green salad or stand on its own as a salad green. And parsley stars in this dish from the Middle East, a refreshing appetizer or salad scooped onto baby romaine leaves.

Tabbouleh

1 cup bulgur or cracked wheat
2 cups cold water
2 cups coarsely chopped parsley
1/2 cup finely chopped green onion
1/4 cup finely chopped fresh mint
1 cup diced ripe tomatoes
1/3 cup olive oil
Juice of 1 lemon
Salt and freshly ground black pepper, to taste

Place bulgur in bowl and cover with water; soak 30 minutes. Drain well. Add remaining ingredients and toss well. Chill for at least an hour before serving. Serve with crisp lettuce leaves.

This week at the farmers’ market: Frankie’s Nursery in Wai­ma­nalo will be selling its popular Meli Kalima pineapple at Kapiolani Community College on Saturday from 7:30 to 11 a.m. The soon-to-be patented variety is sweet even in winter and sweeter in summer.

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown. Look for "Fresh Tips" every Wednesday.