Petroselinum crispum Mill.

Parsley, our most well-known culinary herb, is a member of the family Umbelliferae. It is among a group of annual to perennial plants that are cultivated everywhere in Europe and popular the world over. Parsley derives its name from the Greek and means “umbel-bearing plant growing on rocks“. The herb grows up to 1 metre high and has flat or curly leaves, depending on the variety.

Countries of origin

Europe, USA, Russia
In ancient Greece, parsley was a symbol of joy and conviviality. Used as a medicinal plant, it was attested to have a diuretic and menstruation-promoting effect. Not until the 16th century did parsley turn from a remedy into a cooking ingredient. Parsley is native to Southern Europe, probably originating from Sardinia. Today, it is cultivated on a large scale in the Balkan States and Holland.

Flavour and aroma

The leaves and stems are strongly aromatic and have a fresh flavour. Flat leaf parsley has a somewhat stronger taste than the curly leaf variety. Soups, stews, sauces; egg, pasta, fish and poultry dishes; parsley is sprinkled as a garnish and seasoning on salads, vegetables, potatoes and rice Parsley is used to season virtually all hearty dishes. It complements vegetables, salads, white sauces and all soups, from clear meat broth to stew. Parsley imparts a zesty taste of freshness to fish, poultry, egg dishes, potatoes and raw vegetables. But parsley is suitable for more than just seasoning foods; it is also frequently used to garnish elegant appetizers and other dishes.

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