🌿 MORE THAN A GARNISH
Parsley is one of the world's most familiar culinary herbs, but for many years it was often treated simply as decoration on a plate. The plant has a fresh, green flavor that allows it to play a much larger role in soups, sauces, salads, vegetables, grains and countless other dishes.
🌱 PART OF THE CARROT FAMILY
Parsley (Petroselinum crispum) belongs to the same botanical family as carrots, celery, dill, fennel and cilantro. Although we usually eat its leaves, parsley is a biennial plant that can produce flowers and seeds during its second growing season.
🍃 FLAT OR CURLY?
The two most familiar forms are flat-leaf parsley and curly parsley. Flat-leaf parsley generally has broader, flatter leaves and a stronger culinary flavor, while curly parsley has tightly ruffled leaves that give it a very different appearance.
👃 FRESHNESS MAKES A DIFFERENCE
Fresh parsley has a bright herbal aroma that is most noticeable when the leaves are chopped or crushed. Because its flavor is relatively delicate compared with herbs such as oregano, fresh parsley is frequently added near the end of cooking or sprinkled over a finished dish.
🌍 A TRULY INTERNATIONAL HERB
Parsley appears in cuisines throughout Europe, the Mediterranean, the Middle East and the Americas. It can be a minor seasoning in one recipe and a major ingredient in another, demonstrating how versatile this seemingly simple herb can be.
💡 DID YOU KNOW?
Parsley isn't always grown just for its leaves. Root parsley develops a large edible root resembling a pale carrot or parsnip and is used as a vegetable in parts of Europe.
Why Fresh Parsley Deserves More Attention
🌱 MORE THAN A FINISHING TOUCH
Parsley is sometimes added to a plate almost as an afterthought, yet its fresh flavor can play an important role in cooking. Chopping the leaves releases their characteristic aroma, while adding parsley near the end of preparation helps preserve more of its fresh character. It can provide a bright contrast to foods that are rich, savory or strongly seasoned.
🔪 HOW PARSLEY IS PREPARED
Before using fresh parsley, the leaves are generally separated from the thicker lower stems and then chopped to the size needed for the dish. A coarse chop works well when parsley should remain visible, while finely chopped parsley can distribute its flavor more evenly throughout sauces, salads and other foods. The tender upper stems can also be chopped and used rather than automatically discarded.
🍲 AN EASY HERB TO COMBINE
Unlike particularly powerful herbs such as oregano or rosemary, parsley can complement other ingredients without easily overwhelming them. It pairs naturally with garlic, lemon, olive oil, tomatoes, potatoes, grains and numerous vegetables. This versatility helps explain why parsley appears in so many different culinary traditions.
🌿 FRESH AND DRIED ARE DIFFERENT
Fresh and dried parsley don't provide exactly the same experience. Fresh leaves offer the bright green appearance and fresh aroma for which parsley is best known, while dried parsley is convenient for longer storage and seasoning certain cooked dishes. Which form works best often depends on how the parsley will be used.
🧊 KEEPING FRESH PARSLEY FRESH
Fresh parsley gradually loses moisture after harvesting, causing the leaves to wilt. Keeping it cool and preventing excessive moisture loss can help maintain its appearance and texture longer. Some cooks treat a bunch of parsley almost like cut flowers, placing the stems in a small amount of water before refrigerating it.
🌼 WHAT HAPPENS IF PARSLEY KEEPS GROWING?
Parsley is a biennial plant. During its first year it concentrates largely on leafy growth, while in its second year it can produce taller flowering stems followed by seeds. Allowing parsley to complete its life cycle reveals a side of the plant that most people never see when buying bunches of leaves at the supermarket.
♻️ DON'T FORGET THE STEMS
Parsley stems are often discarded, but the tender portions contain plenty of parsley character. They can be finely chopped or used to add herbal flavor during cooking. Using more of the plant can also reduce unnecessary kitchen waste.