Parsley (Prezzemolo)

The Herb

A robust biennial herb of the Apiacae family, parsley has deep green, tender, and curly or frilled leaves. Native to the Mediterranean, parsley is now widely cultivated but also grows wild on old walls and rocks. In its second season of growth, parsley grows up to 3 feet tall and its stalks are covered with tiny yellow flowers. Summer is its flowering time and although there are more than 30 varieties of this herb, the most popular are curly-leaf and Italian parsley. The former is easier to find than the Italian parsley, which is mostly found in gourmet stores. Parsley is an excellent source of vitamins A and C.

In the Kitchen

The most common use of parsley in the kitchen is to add finely chopped fresh leaves to sauces, soups, stuffings, meats, seafood, and salads. The leaves are also dried and powdered but its flavor only mildly resembles that of fresh leaves. Parsley is sold in bunches and only the ones with bright green, unblemished leaves should be bought. Before use, parsley should be rinsed thoroughly and patted dry. Parsley can be stored in the refrigerator for up to one week in an air-tight plastic bag.

Tips

To dry parsley, bake it in the oven for a few minutes. Bake until it is dry and crisp, then pass it through a coarse wire sieve. Store the powder in tins.

Healing Properties

The use of parsley is not limited to the kitchen. Its healing properties have been known since ancient times. Parsley wreaths were used to lighten the effects of intoxication. Leaves laid over swollen or inflamed eyes relieve the swelling. Parsley leaves also help to heal bruises. The seeds contain essential oil, and only a few of its drops lighten menstrual flow and ease menstrual pain.

Superstition

An old superstition about parsley claims that transplanting plants brings bad luck.