FoodFood InformationHerbs&Spice
PARSLEY (Petroselinum crispum)
There are several species of parsley, but the curly French parsley (Petroselinumcrispum) is the most popular in the garden because of its decorative foliage.The leaves are tufted and finely cut with serrated or toothed edges andwrinkled surfaces. Italian, or plain leafed, parsley (P. c. var. filicinum)is more favored by many cooks because it has more flavor than French parsley,but the latter reigns supreme as a garnish for many different foods. The6-12 inch plants are biennial, flowering in their second year, but mostgardeners treat them as annuals, starting anew from seeds each year.
There are several folk legends about parsley. One says that it is unluckyto transplant parsley from an old garden into a new one. Another tells thatthe seeds must go to the devil and back again 9 times before they sprout,an attempt to explain the slowness with which the seeds germinate. Somegardeners believed that someone in a house that parsley was planted nearwould die shortly afterwards. Parsley was used quite frequently by the ancientGreeks. Garlands or bouquets of the leaves were hung about the neck or wornas a crown at banquets to absorb the fumes of wine and prevent drunkenness.After eating, parsley was chewed to clean the mouth and sweeten one's breath.Parsley was also made into wreaths that crowned the winners at Nemean Games.Occasionally, it was used as a strewing herb.
Grow parsley in sun filtered shade or morning sun and afternoon shade, andin partially moist soil that is moderately rich. Buy small plants of parsleyfrom the nursery, or sow seeds where they are to grow in April if you livein a cold winter climate and in December through May if your winters aremild. Soak the seeds in warm water for 24 hours before planting as theyusually take several weeks to sprout. Thin seedlings 6-8 inches apart.
Parsley is used fresh as a garnish, and fresh or dried in many differentfoods such as vegetables, meats, stews, casseroles, salads, soups, and eggs.It is good with virtually all foods except sweets. Harvest the leaves beforeplants flower: Once the flower spikes form, the leaves become bitter tasting.