Parsley, not just a garnish
Petroselinum crispum
Family: Apiaceae
COOL SEASON HERB
Parsley is a nutritious and flavorful herb that is native to Greece, Morocco and the former Yugoslavia. The name parsley comes from the Greek word petrose, which means "rock", referring to its native habitat on rocky hillsides.
The ancient Greeks and Romans used parsley and considered it sacred, covering their tombs with wreaths of the herb. They associated parsley with Achromous, the Herald of Death. The Ancient Greeks even had a saying, De'eis thai selinon, "to need only parsley," which was a euphemistic expression comparable to saying "one foot in the grave." The Ancient Romans dedicated the herb to Persephone, queen of the underworld, and likewise used it in funeral ceremonies.
Parsley became popular in Europe during the Middle Ages, when it was commonly grown in royal gardens and monasteries. Parsley has a long history of use in traditional and herbal medicine, including to alleviate menstrual pain.
USES
Curly parsley can be used fresh or dried, but its lacy leaves are most frequently used fresh as a garnish for a pop of green color and flavor. While the more pungent flat-leaf parsley is often preferred for cooking, the two types can be used interchangeably and are best added at the end of the cooking process. Both the stems and leaves of Curly parsley can be washed, then finely chopped and added to hearty soups and stews like chowder, or more coarsely chopped for salads or coleslaws. Curly parsley is a particularly popular herb in Middle Eastern cuisine. It is the main herb for stuffing grape leaves and is a key ingredient in the classic Lebanese salad, tabbouleh, which is made of bulgur, mint, parsley, and vegetables. Parsley stems are also used in a classic bundle of herbs alongside thyme and bay leaf, called a 'bouquet garni,' traditionally used to infuse flavor into brines, sauces, and stocks. Curly parsley can liven up rice or grilled vegetables, impart a fresh taste in butter for potatoes, corn, and garlic bread, be added to pesto or tomato sauce, or be used in marinades for meat, fish, and poultry. Curly parsley also pairs especially well with shellfish, potatoes, leeks, cucumber, tomatoes, mushrooms, peppers, squash, garlic, chili flakes, lemon, and cream. Store fresh Curly parsley in a glass of fresh water in the refrigerator, loosely covered with a plastic bag for a week or two. Dried parsley can be stored in an airtight container for up to a year. Fresh Curly parsley can also be frozen, either chopped and stored in freezer bags or chopped and mixed with water and frozen in ice cube trays for about six months.
Here is 33 recipes to help you use up all that parsley you grew.
PRESERVATION
Parsley is best used fresh. But you can wash and freeze it in plastic resealable bags. You can also make a parsley pesto and freeze it.
GROWING
SEASON & PLANTING
Seed can be started in August and planted throughout the cool season. Plant starters can be used when they become available.
SOIL & NUTRITION
Plant in well-amended garden soil. Feed throughout the season with a general purpose organic fertilizer.
TEMPERATURE & SUN EXPOSURE
Plant in full to part sun. Plants can tolerate temperatures down to about 10°F.
WATER
Provide steady, regular water, as usually found in a garden bed.
HARVESTING
Harvest stems as needed.
WILDLIFE
Parsley doesn’t seem to be bothered by too many insects and it attracts many beneficial insects. It is a larval host for the Black Swallowtail (Papilio polyxenes) which is a beautiful butterfly.
INVASIVENESS
Parsley does not seem to escape cultivation in our region.
SOME FEATURED SELECTIONS
Flat leaf parsley Also known as Italian parsley or Chinese coriander, this variety has broad, flat leaves and a strong flavor. It's often preferred because it's easy to chop.
Curly leaf parsley Also known as moss curled parsley, this variety has finely crinkled leaves. Monks bred curly parsley in the Middle Ages to differentiate it from poisonous fool's parsley. There are some varieties that are even more extremely crinkled.
Hamburg Rooted An heirloom variety grown for its parsnip-like roots.
Giant of Italy A culinary variety with large leaves and great flavor.
Peione An improved Giant of Italy type that's intermediate resistant to downy mildew and grows well in containers.