Curled parsley, as the name suggests, has tightly curled leaves of bright green. Some kinds may be more crinkled and tightly curled than others, for instance the triple-curled and moss-curled varieties. P. crispum is the variety of curled parsley that people usually refer to as parsley, and is the most widely used.
Italian parsley, which is not so familiar, has leaves which are not curled, but are deeply cut and serrated like the tops of celery or lovage, the flavor being regarded by many as stronger than curled parsley. However, curled parsley is preferred for garnishing because of its more decorative leaves. There is another variety called Hamburg parsley which has a long white root like a parsnip and is mainly grown for these roots which can be cooked and eaten as a vegetable.
History and mythology
It is widely believed that parsley originated in Sardinia, although an early writer says that parsley has the “curious botanic history that no one can tell what is its native country. Probably the plant has been so altered by cultivation as to have lost all likeness to its original self.” It occurs in mythology, and was believed to have sprung from the blood of a Greek hero, Arche-morous, the forerunner of death. The Greeks crowned the winners at the Isthmian games with parsley chaplets and warriors fed their chariot horses with the leaves. Grecian gardens were often bordered with parsley.
Cultivation
To propagate parsley, sow seed in spring and also in autumn (fall) in temperate climates, in finely dug soil, in drills 12 inches (30 cm) apart, where the plants are to grow, thinning out later to approximately 3 inches (8 cm) between plants. Curled parsley is the most difficult type to grow, the seeds sometimes taking two weeks to germinate, during which time the bed must never be allowed to dry out, or the seeds will cease germinating. If this has occurred, further watering is of no use, the seeds must be resown, and more care taken. Covering them with up to ½ inch (12 mm) of soil will help retain moisture in the ground for a longer period. Italian parsley is much easier to grow. Three to four days after sowing, the seeds will usually germinate, provided that they are very lightly covered with soil to not more than V4 inch (6 mm) in depth, and kept moist. As parsley is a biennial, to keep it from going to seed during the first year, cut the long flower stalks as they appear. However, the second year’s growth is never as good. We prefer to sow seed each year to ensure strong and healthy plants.
Harvesting and processing
Parsley can be cut for drying at any time. It will keep its green color and flavor if dried quickly in a warm oven preheated to 250°F (120°C). After turning the oven off, spread out the parsley heads, which have been snipped from the stalks, on a large tray or baking dish, and leave in the oven for 15 minutes, turning several times until crisp-dry. Store them in airtight containers away from the light. For freezing, chop fresh leaves finely, mix with a little water, and put them into ice cube trays in the freezer. Sprays of fresh parsley may be wrapped in foil and frozen. Parsley butter freezes well too.
Various uses
Culinary
Parsley’s taste could be described as fresh and crisp and perhaps a little earthy. It is also unassertive which makes it complementary to other herbs in mixtures. For instance it is one of four in a “fines herbes” blend, the others being chervil, chives, and tarragon. A spray of parsley, together with a bay leaf and a spray each of thyme and marjoram, comprises a bouquet garni. Parsley leaves, whether freshly chopped or dried, go into sauces, omelets, scrambled eggs, mashed potatoes, mornays, salads, soups, pasta dishes, and vegetable dishes and with poultry and fish. The fresh curly sprays are used for garnishing and when crisp-fried make a delicious accompaniment for fish. Nourishing parsley jelly is made from the fresh leaves. Parsley tea is made from either the fresh or dried leaves.
The Italian flat-leaf parsley is the kind most used in Middle Eastern and Mediterranean food. It is preferred because it has more flavor, and the prolific large clumps go further than the smaller clumps of curled parsley. Finely chopped stalks are used as well as the leaves. Parsley is the main ingredient in a healthy and delicious salad, tabouleh, which also includes fresh mint with the other ingredients. The Arabic name for parsley is “bakdounis,” in Armenian it is “azadkeg,” in Greek “maidano,” in Iranian “jafari,” and in Turkish “maydanoz.” In Morocco is is called “manouss” and in Egypt “bakdounis.”
Italian flat-leaf parsley is also the most widely used type of parsley in Morocco, and is most frequently combined with coriander. Parsley goes into a typically Moroccan main dish called tagine, a type of stew also prepared in Algeria and Tunisia. Parsley is an ingredient in chermoula, a marinade of herbs, oil, spices and lemon juice. The chermoula is used with meat or fish. P. crispum neapolitanum is known as “perejil” in Mexico, where it is a popular herb.
Medicinal
All parts of the plant, roots, stems, leaves, and seeds, are useful and beneficial. The roots were once boiled and eaten as a vegetable, particularly the large Hamburg variety. The stalks of Italian parsley have been blanched and eaten like celery. The foliage of all varieties is rich in iron and in vitamins including A, B, and C, and the culinary value is well known. An oil called apiol, which is extracted from the seeds, has medicinal properties. Although nowadays the seeds are not normally used for culinary purposes, there is a story that the ninth-century Emperor, Charlemagne, after having tasted a cheese flavored with parsley seeds, ordered two cases of these cheeses to be sent to him yearly. Parsley tea made from leaves or root assists kidneys, digestion, and circulation.
Cosmetic
Parsley has been included in rubbing lotions for the scalp and hair before shampooing, and to make dark hair shiny. Parsley is also used in herbal lotions for closing large pores and as a freshener for the skin and to reduce puffiness around the eyes.
Companion planting
Parsley is helpful to roses in the garden, a low border of curly parsley plants being attractive and beneficial at the same time. Parsley also aids tomatoes. Honey bees are attracted to parsley when it is in bloom.
