A Background on Parsley

Natural History and Cultivation

Parsley (carem petroselinum) is a biennial herb, native to the Eastern Mediterranean regions. It was brought to England in the sixteenth century and is now naturalized in many parts of the world. There is a saying that "parsley grows for the wicked but not for the just," but, for whatever reasons, it usually grows easily from seed sown during spring and summer in good soil. There is another old superstition against transplanting parsley plants. There are several varieties, but all are small enough for window boxes.

Character

Although the sad little wisp sometimes served with fish in restaurants doesn\'t have much discernible character, parsley is still one of the most familiar herbs in present use and needs little introduction. Its use goes fairly far back and, medically, it has been employed as a diuretic, a tonic and to settle the digestion. It is also said to be helpful in rheumatism. If thrown into a fishpond, claims one herbalist, "it will heal the sick fishes therein."

The Greeks crowned their victors with parsley garlands. It was also dedicated to Persephone, Queen of the Dead, and used in funeral rites. Understandably, perhaps, the Greeks did not use it much at table.

How to Use It

Parsley leaves, almost by right, adorn all English fried or boiled fish, would-be delicate plates of sandwiches and almost any savory dish where the cook is afflicted with a belated panic that he/she hasn\'t tried hard enough.

In spite of the boredom which its indiscriminate use tends to provoke, parsley does have a flavor and, finely chopped in white sauce (made with plenty of butter and seasoning) it goes very well with fish or boiled chicken. Chopped parsley can also be included in rissoles or hamburgers, omelettes, stuffing and with mashed or baked potatoes.

Parsley Tea is said to be a good source of iron, to act as a tonic and to clear the complexion. It is made by pouring boiling water over parsley leaves and allowing them to steep for twenty minutes before straining.

How to Get It

Parsley can generally be bought fresh from supermarkets and is included in most ranges of dried herbs. It is much best used fresh and for this reason is worth growing yourself.