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Parsley

(also referred to as...)

Broad Leaf Parsley, Celery Leaf Parsley, Curled Parsley, Flat Parsley

Latin Name: Petroselinum crispum, P. Crispum neapolitanum

Family: Umbelliferae

 
Description

The Greeks associated parsley with the dead since it was said to have stemmed from the blood of Archmorus. There are many varieties now cultivated such as the common plain leaf, the curled leaf, the broad leaf, and the celery leaf, to name a few. Parsley is said to be lethal to birds, whereas rabbits and sheep eagerly feed on it.

Petroselinum crispum (Curled parsley) is the most commonly used parsley. It is has finely cut, tightly curled leaves, a strong aroma and flavour, and is a popular garnish. P. Crispum neapolitanum (Flat parsley) has an extra rich flavour and is said to add a "European" character to soups and stews.

Parsley has a gentle, aromatic flavour. Use it with chicken, baked, broiled, or steamed fish, most vegetable dishes, potatoes, all soups, egg, cheese, or poultry casseroles, green salad, potato salad, pasta salad, salad dressings, stuffing, sauces, gravy, and butter. Use chopped parsley or whole leaves to "freshen up" any dish and brighten up a party platter.

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