Parsley is easy to grow yourself but if you have to buy it look for young leaves that are supple and not papery and dried out. Continental parsley is best for salads and Middle Eastern cooking.
Store in plastic bags wrapped in damp kitchen paper. Parsley will keep for a 3-4 days this way. Or stand in a jug of water and pull a clean plastic bag down over the bunch, folding under the base of the jug, to create a hot-house effect to retain moisture and freshness.
Tips & Tricks:
Always wash parsley before chopping, not after, or you'll lose all the flavour and nutrients. Parsley is THE universal seasoning and can be added to just about anything savoury.
Make fatoush or tabouleh. Mix with other salad greens for a fresh, nutritious salad. Add to couscous, soups and stews. Use the stalks to make vegetable stock. Add to stuffed mushrooms.