Parsley

Parsley

Petroselinum crispum

Hardy biennial. Height of 30 – 40 cm. Small creamy white flowers in Summer. The leaf is brightish green and has curly toothed edges and a mild taste. It is mainly used as a garnish.

Parsley brightens flavours and adds balance to savoury dishes; use as a garnish on vegetables and meats.

Related Products

French or Italian Parsley (also known as broad leaf parsley or flat leaf parsley) and Hamburg parsley.

Facts

Native to central and southern Europe, especially the Mediterranean regions and now widely cultivated. The Greeks had mixed feelings about this herb. It was associated with Archemorus, the Herald of Death, so they decorated their tombs with it.  The Greeks did not eat it themselves, preferring to feed it to their horses.  However the Romans consumed Parsley in quantity and made garlands for banquet guests to discourage intoxication and to counter strong odours.

Parsley is the well known breath freshener, being the traditional antidote for the pungent smell of garlic.

Nutrition and health benefits

All parsleys are a rich source of vitamins , including vitamin C.  They are also high in Iron and other minerals and contain the antiseptic, chlorophyll.  It is a strong diuretic suitable for treating urinary infections as well as fluid retention. It also increases mothers milk and tones the uterine muscle.

How to use Parsley

Parsley brightens flavors. It adds balance to savory dishes the way that a little lemon juice can make something just taste better. Parsley is a mild “bitter”. The tastebuds on your tongue can distinguish 5 tastes – salty, sweet, sour, bitter, and umami. Salty and sweet are obvious. Sour you get from acid like lemon juice or vinegar. Umami has to do with the savory taste of protein. Bitter you get from citrus zest, bitter greens like kale, mustard greens, arugula, and parsley. Well balanced dishes stimulate all or most of these taste receptors.   Adding parsley to a stew doesn’t make the stew taste like parsley, but will make the stew taste more balanced, if it doesn’t already have a bitter in it.

Use Parsley to almost any savoury dishe; use as a garnish on vegetables and meats.

Storage Instructions

Please keep refrigerated. Keep in the fridge for up to 1 week. Rinse before use.

Recipes

View all Recipes

Hummus

Hummus with Parsley

Delicious hummus can be served with Whole Wheat Pita Chips or to complement a variety of meals. Ingredients 1 can chickpeas (garbanzo beans) drained and rinsed; or pre-cooked chickpeas 1/2 cup chopped parsley (pack parsley into half-cup measure, then chop in food processor) 1 teaspoon minced garlic (about 2-3 garlic cloves) 1/4 cup sour cream or yogurt 3 tablespoon tahini …

Read More

Focaccia Bread

Focaccia Bread

Delicious Focaccia bread with herb oil.  You will need at least 24 hours because the dough stands overnight.  You can also use any combination of herbs like basil, parsley, oregano, tarragon, rosemary, thyme, coriander and sage. Ingredients for the Bread 5 cups bread flour 2 teaspoons salt 50g yeast 6 tablespoons olive oil 2 cups water, luke warm ½-1 cup …

Read More