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Parsley is a leafy herb that grows like a small shrub, up to roughly one foot in height. It has light green stems with multiple pairs of closely ruffled leaves growing at the ends. The curly variety is more fragile than the common flat-leafed variety, making it easy to shred or finely chop the herb for culinary applications. Parsley has a fresh, green aroma and flavor that is a combination of citrus, clove, and nutmeg, creating a unique taste. Parsley will flower in its second year, with circular clusters of white flowers sitting atop thin stems.
Parsley is available year-round.
Parsley, or Curly parsley, is a commonly known herb, most often associated with being a garnish. Botanically it is known as Petroselinum crispum, though sometimes it is referred to by its original scientific classification Apium petroselinum or even Carum petroselinum. Parsley is in the carrot family, and is a biennial, meaning it flowers during its second year of life. Typically, Parsley is cultivated as an annual and harvested for not just the leaves and stems, but also for the root which has a stronger flavor as well as medicinal properties.
Despite often being relegated to garnish status, Parsley is nutrient-rich and contains minerals that are beneficial for good health. Parsley contains vitamins A, B, C and K, along with minerals potassium, iron, and copper. It is also a good source of folate. The herb contains volatile (or essential) oils that contain compounds such as limonene, eugenol, and myristicin, which give the herb its unique aroma as well as antifungal, antioxidant, anti-inflammatory and antiseptic properties. It also contains flavonoids like apigenin and luteolin, which boost the anti-inflammatory and antioxidant benefits of Parsley. Parsley is used as a digestive aid and pallet cleanser.
Parsley has been used for culinary applications for centuries. Parsley stems are traditionally used in a ābouquet garni,ā a bundle of herbs classically used to infuse flavor into brines, sauces, soups and stocks. The leaves are typically reserved for garnish. Both the stems and the leaves can be chopped and added to soups and stews at the end of the cooking process, to impart a fresh green flavor. Add freshly chopped Parsley to potato salads and coleslaws, green salads and grains. Parsley adds a fresh flavor to tomato sauces, salad dressings and herbed marinades for meats, fish or chicken. Parsley will lighten the intensity of garlic or the overpowering aromas of a fish in a dish. Chewing parsley after a meal can help freshen breath. Parsley should be rinsed under cool water to remove any dirt before use. To ensure it is free from dirt and debris, soak the curly-leafed Parsley in shallow water for a few minutes prior to rinsing. Store unwashed Parsley in the refrigerator, wrapped in plastic for up to a week.
The curly variety of parsley is more popular in some areas of Europe and the Mediterranean. This is most likely stems from an ancient practice of avoiding the flat-leafed variety, which too closely resembled a poisonous weed called āfoolās parsley.ā A German guide to herbal remedies prescribes Parsley as a treatment for urinary tract infections, kidney and bladder problems. The Greeks used Parsley for medicinal purposes and didnāt eat it. Their use of the herb likely led to its use in Ayurvedic medicine in India. The stems and leaves can be dried and powdered for use as a green food coloring and dye.
Parsley is native to the Mediterranean region and Europe, though Carl Linnaeus believed it to be native to Southern France and the large island of Sardinia, specifically. It grows best in cooler climates, where the summers donāt get too hot or humid; and thrives in rich, moist soil. Parsley was used medicinally long before it was used as a seasoning; it has been cultivated for more than 2,000 years. Historians believe it was during the Middle Ages that Parsley began appearing in kitchens, and others credit Charlemagne, who had it growing in his gardens. By the 15th century, the use of Parsley had spread throughout Europe. Parsley was introduced to the United States in the 17th century by colonists, where it has become naturalized to the point of achieving native status according to the United States Department of Agriculture.
Recipes that include Parsley. One is easiest, three is harder.
|Gather For Bread||Bacon Ranch Grilled Potatoes|
|Aunt Clara's Kitchen||Potatoes with Parsley Sauce|
|Little Broken||Mini Chicken Meatloves|
|The Delicious Life||Parsley Vinaigrette|
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Central market of Athens Greece
Star fresh IKENear Athens, Attiki, Greece
Central market of Athens L13
About 145 days ago, 8/27/19
Sharer's comments : Parsley curly šš»