Parsley

(Petroselinum)

Italian Parsley

The Basics:

There are two species of parsley that are commonly used for culinary purposes: curly parsley (Petroselinum crispum) and Italian or flat-leaf parsley (Petroselinum neapolitanum). Both are green leafy herbs with a sweet, earthy flavor, and while some cooks find Italian parsley to be more flavorful, the two species are basically identical in taste.

Planting Instructions:

Parsley seeds should be sown twelve inches apart in early spring and covered with a quarter inch of soil. Parsley needs a lot of sun, but be sure to keep the plant bed moist; parsley fares very badly in dry soil. Curled parsley is more difficult to grow than Italian parsley because it takes longer to germinate, giving the soil more time to dry out before the seeds are even able to sprout.

Fun Facts:

While most cooks use parsley leaves, there is a varietal of parsley (P. crispum tuberosum) with an edible and delicious root. Commonly known as Hamburg root parsley, this plant has a large white root that looks similar to a parsnip. Though uncommon in the United States, root parsley is popular in central and eastern Europe. Cooked in stews and soups, Hamburg root parsley has a sweet, nutty flavor and can easily be used in place of turnips, parsnips, or rutabaga.

Nutritional Properties:

Parsley is a good source of both Vitamins K and C, which are important for maintaining healthy blood circulation and a strong immune system. Additionally, with its fresh, clean flavor, parsley can be chewed on after dinner as an all-natural palate cleanser and breath freshener.

How to Use:

Parsley is the go-to garnish for everything from pastas and soups to casseroles and roasted meats. But if you want to use parsley more prominently in your cooking, try making a parsley pesto, in which parsley is substituted for some or all of the basil in the recipe. Or try your hand at a middle-eastern specialty like tabbouleh. This cold salad is made with bulgur wheat, a quick-cooking whole grain, as well as tomatoes, cucumbers, and lots of fresh parsley. Finished with lemon juice, olive oil, and fresh cracked black pepper, tabbouleh is an easy side dish that will keep in your fridge for almost a week.

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