Description
Parsley, or garden parsley (Petroselinum crispum), is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as a herb and a vegetable.
Uses
Parsley has extensive culinary applications:
- Garnish: Curly-leaf parsley commonly used for decoration
- European cuisine: Fresh green chopped parsley sprinkled on dishes
- Middle Eastern cuisine: Essential in tabbouleh and other dishes
- Soups and stews: Root parsley used as vegetable in cooking
- Sauces: Key ingredient in chimichurri and green sauces
- Seasoning: Fresh or dried leaves used for flavoring
- Salads: Fresh leaves used in various salad preparations
Origin
It is believed parsley was originally grown in Sardinia, and was cultivated around the 3rd century BC. Linnaeus stated its wild habitat to be Sardinia, whence it was brought to England and apparently first cultivated in Britain in 1548, though literary evidence suggests parsley was used in England in the Middle Ages as early as the Anglo-Saxon period.
Varieties
Parsley comes in several main varieties:
- Curly-leaf parsley: Often used as a garnish, has ruffled leaves
- Flat-leaf parsley: Preferred by chefs for its stronger flavor, also called Italian parsley
- Root parsley: Common in central, eastern, and southern European cuisines, eaten as a vegetable
Culinary Uses by Region
Parsley is widely used in European, Middle Eastern, and American cuisine. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Root parsley is very common in central, eastern, and southern European cuisines, where it is eaten as a snack, or as a vegetable in many soups, stews, and casseroles.
Etymology
The word “parsley” is a merger of Old English petersilie and the Anglo-Norman French peresil, both derived from Medieval Latin petrosilium.