Parsley (Petroselinum Crispum)
Parsley is a real all-rounder, it has a distinctive clean, earthy flavour with a light peppery note. Vibrant and delicious, it is a multi-purpose herb that can be used for garnish and flavour.
Widely used in cooking since the 18th century, parsley is typically used for savoury dishes, salads, soups and sauces.
Whether used fresh, in dried form, alone or in the classic combination of fine herbs (together with chervil, tarragon and chives), parsley is always a star performer, imparting its characteristic flavour to hot and cold dishes alike.
Parsley was first fashionable in the Middle Ages because of its beneficial properties; in herbalism it is used for its digestion and diuretic properties.
Did you know?
The Greeks used Parsley to crown victors at the Isthmian Games. It was also a symbol of death and scattered over tombs. The Romans were the first to use Parsley as food and ate it like lettuce. The Romans believed Parsley worn as wreaths around their necks prevented drunkenness. Parsley has always been linked to the occult. It was believed that the seed germinated slowly because it had to go down to the devil and back seven times before it would grow. An old saying goes ‘Where Parsley thrives, the missus is master’.
Parsley should have a good fresh green colour, even leaf particles and a mild aroma.
Whether flat or curly, fresh or dried, parsley can be enjoyed in many main meals.
- Combine with breadcrumbs, grated cheese and garlic, then spoon into flat mushrooms, drizzle with olive oil and bake until golden.
- Mix with butter and lemon juice, then stir into cooked vegetables and new potatoes.
- Stir into white sauce just before serving.
- Stir fry carrots in a little butter and add garlic and Parsley.
- Delicious with fish.
- Sauté mushrooms in butter, garlic and a good tablespoon of Parsley.