Parsley

Parsley is a biennial plant that is commonly used as a garnish in today’s kitchen. There are two main types of parsley, curly (Petroselinum crispum), and Italian or flat leaf (P. crispum var. neapolitanum). Curly parsley has small curly leaves that are bright green. Italian flat leaf parsley has flat, broad leaves that are dark green in color. Hamburger parsley (P. crispum var. tuberosum), or turnip rooted parsley is mainly used for its white roots. There are more than 30 varieties of parsley grown today.

Parsley is native to Southern Europe. It is the main staple in many kitchens and the basis of any herb blend. It can be used as a garnish, or anything else. It is very refreshing. It can be used in any dishes, except sweet dishes. Parsley contains vitamins A and C. It is high in vitamin K. It also contains essential oils that have anti-inflammatory properties. There is research being done on the breast cancer fighting abilities of parsley as well. The way the flavor of parsley is described is “fresh”. It contains a high amount of chlorophyll, which gives it a cleansing ability on the palate and the ability to neutralize odors. It also pairs well with many foods. It is the “parent” of carrots, anise, caraway, cumin, celery, cilantro, chervil, fennel and dill. (That is why these foods taste so well with parsley) In ancient times, parsley wreaths were used to ward off drunkenness. In ancient Greece, parsley represented joy and festivity. Pliny the elder praised parsley. Parsley was first used as a seasoning in the middle ages. In America, parsley seems to be used mainly as a garnish or accent to other foods. However, around the world, parsley holds its own. In the Middle East a dish mainly consisting of parsley called Tabbouleah is popular. In France, parsley stems are used as a fortifying flavor of dishes, and in Italy the Parsley stems represent well wishes for the chef. Gremolata 1/3 cup chopped parsley 1 tbsp. grated lemon zest 1 garlic clove 1/4 tsp. salt 1/2 tsp. freshly ground pepper 1. In a small bowl, combine the parsley, lemon zest, garlic, salt, and pepper. Toss to combine well. Tabbouleah Serves 4-6 as a side dish 1/2 cup uncooked bulgur wheat 1 cup boiling water Salt 1 cup finely chopped parsley 2 tbsp. chopped fresh mint 2 stalks green onions, finely sliced 2 plum tomatoes, small diced ½ cucumber, small diced 1 tsp. microplaned lemon zest 2 oz. lemon juice 4 oz. extra virgin olive oil Ground black pepper Pour boiling water over bulgur wheat and a large pinch of salt. Cover tightly with plastic wrap and allow to stand until all water has been absorbed, and grain is tender. Fluff the grains, and then add parsley, mint, green onions, tomatoes, and cucumbers. Toss thoroughly to combine. Mix together the lemon zest, olive oil, and lemon juice. Toss over salad and season with salt and pepper. Best served at room temperature Things that go well with Parsley chicken eggplant eggs fish game lentils mushrooms mussels pasta peas potatoes poultry rice seafood snails tomatoes zucchini © 2014 Chef Jennifer M. Denlinger All rights reserved