Parsley
Season: May – September
Ways to Eat: Garnish, blended in sauces, in salads
Nutritional Facts: Parsley is very high in Vitamin C, Vitamin A, and potassium. It’s vibrant color also provides flavonoids, which contain antioxidants. (Source: https://aggie-horticulture.tamu.edu/food-technology/nutrition/parsley-and-cilantro/)
Exit Strategies: Freeze in cubes, parsley pesto, chimicurri, tabbouleh
