Parsley
(Petroselinum crispum)
Description
This is a biennial that is usually grown
as an annual. The plant
produces a rosette of leaves the first year. In the second year, the
plant sends
up a flower stalk that produces seed, then it dies. There are two types-curled
and Italian. Curled parsley has crisp, tightly curled foliage. The
Italian type has
broad, flat leaves and a stronger flavor. Thus, it is considered superior
for cooking purposes.
Culture
Plant the seeds in early spring in medium-rich
soil, either in full sun
or partial shade. The seed germinates better if it is soaked in
water for 24 hours
before planting. Parsley can be harvested as soon as the plants
are 6 inches tall.
Harvest the outer leaves and let the inner leaves develop. The
leaves can be
stored fresh in a jar in the refrigerator or dried for later use.
Uses
Parsley is one of the most familiar of all herbs. Though it
has a characteristic flavor and smell, it is used to enhance the flavors of
other herbs used. The
green leaves of the curled type can be used in cooking but are
primarily used
fresh as a garnish. The leaves of the Italian type have a stronger
flavor and are used fresh or dried in soups, stews, vegetables,
salads, meats and poultry where
a finer flavor is desired.
Folklore
Parsley was used to flavor and garnish food as early as the third century B.C. The
name "parsley" comes
from the Greek word petros, meaning "stone," because the plant was often found growing among rocks.
In ancient times, wreaths were made with parsley and were worn to prevent intoxication. Parsley was
brought to the New World by the colonists.
