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Parsley is a very popular herb used in cooking and also used for decorating dishes. It was originally from Southern Europe, but is now grown all over the world in temperate regions. Parsley comes in different forms and is known by multiple names. Parsley forms can be fresh or dried. The different names include curly, flat-leaf, Italian, continental and Hamburg parsley. Flat-leaf parsley has a much flavorful leaf than curly parsley. Curly parsley is traditionally used as a dish garnish. Both are rich in vitamins and minerals, as are most dark green foliage. Parsley is especially rich in vitamins A, C, E, iron and calcium.
Parsley is an annual. Annuals need to be replaced yearly. Because it is an annual, parsley is not invasive. Parsley will not hurt other herbs or overtake your garden. However, parsley does need its own space in the garden because it is known for absorbing flavors of other herbs, distorting the true taste of the delicious herb. Parsley often grows six inches to one foot tall. It is an aesthetically appealing plant, so it doesn’t need to be hidden in the corner of your garden bed. The triple-curled leaves of the curly parsley form a frilly canopy atop ten-inch to twelve-inch plants, keeping their crisp texture and bright green color very well in the garden and after harvest. When taking care of parsley, plant it in full to part sun and water it regularly. Parsley does very well in pots, but be sure to give a pot big enough to allow the parsley to develop, grow and expand. Care for parsley is rather simple and the results are often prosperous. This beautiful plant will produce fresh leaves over a long season. Trimming the plant also helps to create new flavorful leaves.
Uses of Parsley: Curly parsley is best for garnishing and its aesthetic appeal. Its raw leaves are also chewed to freshen breath after a flavorful (or garlicky) dinner. It is less flavorful of the parsleys, but keeps best in the refrigerator. Sprinkle atop a dish just before serving to provide color and flavor to sauces, salads or buttered potatoes. Flat-leafed parsley is the best option for cooking, as the flavor is much better and lasts longer. Deep fried sprigs of whole parsley are delicious with seafood or broiled meats. Hamburg parsley is used for its root, which tastes like a cross between celery root and parsley. Sold as parsley root, it is delicious when boiled and added to mashed potatoes.
Parsley is best used with dishes such as omelettes, salads, stews, vegetables, soups, eggs, sauces, rice and pasta courses, fish and any meat or poultry. Parsley also adds flavor to cream cheese for spreading on a veggie bagel or when added to ricotta cheese before making lasagna.
One final use for parsley is when creating a dried bouquet garnish. A bouquet garnish made of dried bay leaves, parsley and thyme can be made at home and delivered as a terrific and creative gift. Mix equal quantities of each herb and wrap in a square of cheesecloth. Tie the cheesecloth with a cotton thread and then cover with a decorative ribbon or bow. The bag should be removed at the end of cooking time. Other types of herbs can be made with the parsley to compliment other dishes. One favorite is parsley, basil and oregano to flavor any Italian dish or to enjoy in homemade Italian Wedding soup.
When planning your herb garden, parsley is a necessity. It is used in multiple dishes, smells beautiful, is visually appealing and is very hardy. Experimenting with parsley will more than likely leave you wanting to experiment with other herbs. Give them a try and allow your palate to enjoy the adventure.
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