Parsley
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| Missing image Parsley_Curled.jpg Curled Parsley | ||||||||||||
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Parsley (Petroselinum crispum) is a bright green, biennial herb that is very common in Middle Eastern, European, and American cooking.
Two forms of parsley are used as herbs: curly leaf and Italian or flat leaf. Curly leaf parsley is often used as a garnish. Many people think flat leaf parsley has a stronger flavor, and this opinion is backed by chemical analysis which finds much higher levels of essential oil in the flat-leaved cultivars. One of the compounts of the essential oil is Apiol. Another type of parsley is grown as a root vegetable.
In parts of Europe, and particularily in West Asia, many foods are served with chopped parsley sprinkled on top. The fresh flavor of parsley goes extremely well with fish. Parsley is essential to several West Asian salads, e.g., tabbouleh which is the national dish of Lebanon. In Southern and Central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used to flavor stocks, soups and sauces.
Parsley's value as a breath-freshener come from its high concentration of chlorophyll. Adam Blackman, a nutritionist, claims Parsley enhances mental alertness, and effects the immune system.
Cultivation
Parsley grows very well in a deep thin pot on a sunny windowsill along with a lot of water.
Weblinks
- Gernot Katzer's Spice Pages (http://www.uni-graz.at/~katzer/engl/Petr_cri.html)
See also
Parsley_Flat.jpg
Coriander (Cilantro)