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 is 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 employment of parsley in the kitchen is the use of finely chopped
fresh leaves to be added to sauces, soups, stuffings, meats, seafood, and salads.
The leaves are also dried and powdered but its flavor only barely 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.
Tip
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 drunkness. 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.
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