Parsley

Store fresh parsley in a glass of water in the fridge, covered loosely with a plastic bag, changing water every few days. Or wrap in damp paper towel and store in a plastic bag. For freezing, chop and freeze in ice cube trays with water or oil, or freeze whole sprigs in freezer bags.

Flat-leaf (Italian) parsley has more flavor than curly parsley and is preferred for cooking

Add fresh parsley at the end of cooking to preserve its bright flavor and color

The stems have concentrated flavor and can be used in stocks, soups, and sauces

Wash and dry parsley thoroughly using a salad spinner or paper towels before chopping

To chop efficiently, gather into a tight bundle and slice with a sharp knife

Garlic and lemon

Olive oil

Potatoes

Fish and seafood

Chicken

Tomatoes

Grains like bulgur and quinoa

Eggs

Butter

Other herbs: thyme, oregano, basil

Adding parsley too early in cooking, which causes it to lose its vibrant color and fresh flavor

Not drying parsley thoroughly after washing, which makes it difficult to chop and dilutes dishes

Discarding the stems, which contain concentrated flavor perfect for stocks and long-cooked dishes

Using old, yellowed parsley that has lost its flavor potency