Petroselinum crispum

Parsley is a versatile biennial herb that originates from the eastern Mediterranean region and is considered essential by most Western chefs.

Nowadays, it is grown all over the world in countries with a moderate climate.

Parsley root, which is more valued than the leaves, was first cultivated in Germany in the 16th century.

FLAVOR

Parsley has a slightly spicy aroma with hints of anise and lemon; its taste is sharp and grassy with a light hint of pepper. Parsley with flat leaves has a stronger and finer taste than parsley with curly leaves and has a better texture.

Both bring out the flavor of other spices.

USED ARE parsley leaves, but the stems are also good for flavoring stock; parsley root is grown for the root itself.

PURCHASE AND STORAGE

Buy parsley in large bundles; store it in plastic bags in the refrigerator. Throw away the sprigs that look slimy, and the parsley should last for about 4-5 days.

You can chop parsley and freeze it in small containers or in ice trays with a little water.

Dried parsley can be stored for a year or more.

USE IN COOKING

Parsley is valued for its clean, fresh taste, and is rich in iron and vitamins A and C. In many parts of the world, it is used in sauces, salads, fillings and omelets.

The use of parsley as an aromatic ingredient (except in parsley sauce), rather than just as a garnish is entirely new in Anglo-Saxon cultures.

For a fresh taste, add chopped parsley at the end of cooking.

Sprigs of dark green, breaded curly parsley can also be an excellent decoration for fried fish.

Parsley root is used in soups and stews, but it can be blanched and then roasted or boiled like any other root vegetable, it can also be mashed with potatoes.

ESSENTIAL FOR many traditional aromatic mixtures such as Bouquet garni, Fines herbes, Persillada, Gremolata, Salsa verde, Tabbouleh.

GOOD WITH eggs, fish, lemon, lentils, rice, tomato, most vegetables.

COMBINED WELL WITH basil, bay leaf, capers, chervil, chives, garlic, lemon balm, marjoram, mint, oregano, black pepper, rosemary, sumac, tarragon.