Probably the only herb considered indispensable by most Western cooks, parsley is a really versatile biennial, native to the eastern Mediterranean area. Today it’s cultivated throughout most of the temperate world. Parsley root, which is valued for its root rather than its leaves, was first grown in Germany in the 16th century.
Abote Taste: Parsley has a lightly spicy aroma with hints of anise and lemon. Its taste is tangy and herbaceous, and has a light, peppery note. Flat-leaf parsley has a more persistent and finer taste than curly parsley and a finer texture. Both bring out the flavors of different seasonings.
Parts Used: Fresh leaves are probably the most used, but stems are good for flavoring stocks; parsley root is grown for its roots.
Buying & Preserving: Buy a pot of parsley for your windowsill, or buy a bunch, wrap it in plastic, and store it in the fridge. Discard any sprigs that look slimy and it should maintain for 4–5 days. Parsley can be chopped and frozen in small containers or in ice cube trays with a little bit water. Don’t buy dried parsley.
Herb Gardening: Parsley seeds take some weeks to germinate, but soaking them overnight in hot water helps speed up the process. Sow in the ground, and thin seedlings when they’re big enough. Sow seeds yearly, so that when one batch goes to seed in its second year a new batch is ready to use. Harvest from late spring.
Parsley is appreciated for its clean, fresh taste and is rich in iron and nutritional vitamins A and C. It is used in stuffings, sauces, salads, and omelettes in many parts of the world. In Anglo-Saxon cultures its use as a flavoring ingredient (except in a parsley sauce) rather than simply as a garnish is quite recent. Add chopped parsley at the end of cooking time for a fresh taste. Sprigs of dark green, deep-fried curly parsley make a wonderful garnish for fried fish. Parsley root is used in soups and stews, but it can be blanched and then roasted or cooked in different ways as a root vegetable. It mashes nicely with potatoes.
Steams: Parsley stems are coarser in flavor than the leaves. Tie them in a bundle and use authentic stitched jerseys cheap in long-cooked stocks and stews; discard the stems when cooking is completed.
Parsley Root (P.c. var.tuberosum): Mostly cultivated in wholesale football jerseys China central and northern Europe, parsley root, also known as Hamburg parsley, isn’t any harder to grow than leaf parsley. It seems http://www.cheapjerseysgo.com to be like a small parsnip or, if round, a turnip. Its flavor combines those of parsley and celery, with a light nuttiness. The leaves have a coarse taste and texture.
FLAT-LEAF PARSLEY (Neapolitanum): Also known as French or Italian parsley, flat-leaf parsley has the very best flavor for cooking, and is most generally used throughout Europe and the Middle East.
CURLY PARSLEY (P.crispum): Good for garnishes, curly parsley also gives a light, herbaceous taste and a lovely green colour to sauces like mayonnaise and other.
Essential to a lot of traditional flavoring mixtures: French bouquets garnis, fines herbes, and persillade; Italian gremolata and salsa verde; Lebanese tabbouleh. Good with eggs, lemon, fish, lentils, tomatoes, rice, most vegetables. Combines nicely with basil, bay, capers, chile, chervil, chives, lemon balm, garlic, marjoram, oregano, mint, rosemary, pepper, sorrel, sumac, tarragon.
Reviewed byZorn Matrew on May 22.