Parsley is a versatile herb that has been a staple in kitchens and gardens for centuries. Known for its fresh, vibrant ...

During the first year, parsley seeds sprout and produce a lush crop of edible stems and leaves about 70 to 100 days after ...

Brussels sprouts are delicious raw and can be used ... Stir through the chopped chives and parsley and serve.

Allow the cider to reduce by 50% then add the parsley and check the seasoning adding salt or pepper if necessary. Put the chorizo and juice into a serving dish and top with the sprout leaves.

Stir in the honey and sugar and cook until the Brussels sprouts are coated with a nice glaze. (If the glaze gets too sticky, add a couple of tablespoons of water.) Stir in the parsley, and season ...

Once warmed through, turn up the heat and add in the Marsala fortified wine, let it bubble, then add in the Brussels sprouts and sprinkle in half of the parsley. Add pepper, then put the mixed ...

Slice the parmesan using a sharp knife. Place the sprouts, celery and parmesan in a bowl, season with a little salt and pepper. Add the lemon zest, parsley, lemon juice and olive oil. Toss well to ...