Storage tips
Refrigerate curly parsley for a few days. Its firm, curled leaves are also useful for garnishing.
Available packaging
30/40 g small pack; custom weights on request.
Discover curly parsley
Curly parsley shares the culinary versatility of flat-leaf parsley, with tightly curled leaves and a pleasantly crisp texture.
Jerusalem artichoke risotto
Ingredients: 160 g parboiled Ribe rice, 80 g Jerusalem artichoke, 20 g onion, 20 g Parmigiano Reggiano, 30 ml milk, 10 g starch, 16 g butter, 10 g lemon zest and 6 g curly parsley. Peel and slice the artichoke and boil for three minutes. Soften the onion in butter, toast the rice and gradually add stock. Add the artichoke halfway through cooking. Combine the milk and starch, then finish the risotto with this mixture, cheese, lemon zest and chopped parsley.
In the kitchen
Use it as you would flat-leaf parsley, adding it near the end of cooking to preserve the fresh flavour. The curled leaves give dishes extra texture.
Growing and practical tips
Grow in pots or garden beds. Parsley can suffer in hot weather, so monitor moisture and water when needed.