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Parsley

Latin Name: Petroselinium crispum

Description:
Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family.

Geographic Source: In the US it is grown in California, Middle East.

Taste and Aroma: Parsley has a light, fresh scent and flavor.

History:
Parsley was cultivated as early as the third century BCE. The Romans used Parsley as a garnish and flavoring. They put it on their tables and around their necks in the belief the leaves would absorb fumes. Medieval Europeans believed that one could kill an enemy by plucking a sprig while speaking the person's name. It spread to the Americas in the 17th century, where it now grows plentifully. It is the most widely used culinary herb in the United States. Parsley is difficult to process because it takes twelve pounds of fresh Parsley to make one pound of dried. However, more people still use dried Parsley than fresh leaves as a garnish in soups, salads, meats, vegetables, and sauces.

Ethnic Uses:
A Biannual plant. Culinary and Medicinal: Parsley is an all time favorite herb used for seasoning and garnishes in almost all types of cuisines. The fresh leaves are a rich source of Manganese, Chlorophyll, high in Vitamins A and C Iron, Iodine, and Copper and Calcium. The leaves, roots and seeds are diuretic, reduce the release of histamines and scavenge skin aging free radicals. Grown near roses, parsley improves their health and scent. Parsley is most popular as a garnish and is an excellent breath freshener.

Types:

• Curly ~ Very bushy dark green leaves. Densely curled, used for cooking and garnishes.
• Italian ~ Flat, flavorful leaves preferred by cooks.

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