Parsley

by Laurie

General: Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family.

Region Produced: Parsley is grown in California.

Traditional Uses :Parsley is most popular as a garnish and is an excellent breath freshener. It is high in vitamins A and C, and contains iron, iodine, and copper.

Aroma/Taste: Parsley has a light, fresh scent and flavor.

History: Parsley was cultivated as early as the third century BC. The Romans used Parsley as a garnish and flavoring. They put it on their tables and around their necks in the belief the leaves would absorb fumes.

Medieval Europeans believed that one could kill an enemy by plucking a sprig while speaking the person’s name. It spread to the Americas in the 17th century, where it now grows plentifully.

It is the most widely used culinary herb in the United States. Parsley is difficult to process because it takes twelve pounds of fresh Parsley to make one pound of dried. However, more people still use dried Parsley than fresh leaves as a garnish in soups, salads, meats, vegetables, and sauces.

Storage: Store in cool, dark, dry places.

Ideas: Stretch homemade pesto and other green sauces by adding a generous amount of Parsley during mixing. Stir Parsley into melted garlic butter for a savory, yet simple, pasta or steamed vegetable topper.