Tony’s Table: How To Pick Italian Parsley

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SANDRA: TIME RIGHT NOW FOR OUR FRESH GROCER TONY TANTILLO.

TODAY HE IS SHOWING US HOW TO PICK A POPULAR GARNISH FROM THE PRODUCE AISLE.

TASTE OF THE DAY IS GOING TO BE ITALIAN PARSLEY.

I LOVE IT THIS TIME OF YEAR MORE THAN ANY TIME BECAUSE I COOK A LITTLE BIT MORE BECAUSE IT IS GETTING A BIT COOLER AT NIGHTS AND IT IS USED FOR GARNISH.

I ALSO USE IT WITH A LOT OF RECIPES.

I ADD IT WITH THE GARLIC AND THE OLIVE OIL.

I PUT A LITTLE ITALIAN PARSLEY OILS.

YOU CAN'T BEAT IT.

THE STORAGE IS VERY IMPORTANT.

WHEN YOU BUY IT, MAKE SURE IT IS GREEN ALL THE WAY AROUND, FREE FROM ANY YELLOWING WHATSOEVER.

THEY NEED TO FEEL NICE AND FRESH.

BY THE WAY, WHEN YOU PUT IT IN THE BAG, STORE IT IN A PLASTIC BAG, WHEN YOU BRING IT HOME, OPEN UP THE PLASTIC BAG SO THEY CAN BREATHE.

ITALIAN PARSLEY SHELF LIFE NOT THAT LONG.

AT THE VERY MOST TWO TO THREE DAYS.

KEEP THEM NICE AND FRESH.

I LOVE ITALIAN PARSLEY.

Source: Youtube