Parsley

Description

Parsley is the dried leaves of the hardy biennial herb Petroselinum crispum (family Umbelliferae). It is used extensively in garnishing foods as well as for flavouring of sauces, stews and stocks. Curly leaf Parsley is best known for garnishing, while flat leaf or Italian Parsley is used in bouquets garni and other flavouring applications.

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. They 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'.

Origins

The principal sources of Parsley are the United States, Canada, Germany, Belgium, Hungary, Spain and France. We buy our Parsley from New Zealand and Germany.

Usage

Parsley is an essential part of Bouquet Garni.
Gremolata is a garnish of grated lemon rind, Garlic and Parsley sprinkled over the traditional Italian dish, osso bucco.
Sauté mushrooms in butter, Garlic and a good tablespoon of Parsley.
Add Parsley to white sauce and creamy dips to give colour and a mild flavour.
Toss a tablespoon of Parsley into all salads, eg potato, pasta, lentil and green salads.
Parsley is a good garnish for white fish as it will not overpower the delicate flavour.