Nothing worse then overlooking an herb as a feature because
you are sure you have done it before, only to discover that you have never
focused on it. That is the case with Parsley.
I was compiling my list of herbs to research in 2015 and realized that
Parsley had never been an Herb of the Week.
So here is to
Parsley Petroselinum crispum
a well deserved Herb of the Week
There are actually three common varieties of parsley and I
will highlight all three here. The
popular one these days is Flat leaf or Italian Parsley (Petroselinum crispum
hortense), then you have the one we all recognize from a restaurant
plate, Curly Parsley (Petroselinum crispum) and parsnip rooted
parsley (Petroselinum crispum var. tuberosum) also known
as Hamburg.
Parsley was believed to be the herb of choice for Hercules
and as such was woven into wreaths for winning athletes in Greece. It was also fed to horses to increase their
stamina.
Oddly enough it was also associated with death by the
Greeks. It was used to make wreaths for
graves. By the Middle Ages it was being
touted as an herbal medicine, credited with curing a great range of ills,
including anything to do with the liver and kidneys as well as plague, asthma,
dropsy, jaundice and an aid to digestion.
There is much folklore associated with Parsley. It is believed that only a witch or pregnant
woman could grow it, and that a fine harvest was only ensured if the seeds were
planted on Good Friday. Also it is said
that if parsley is transplanted misfortune would descend upon the household.
To Grow
This biennial herb that flowers only in the second year is
brightly green leafed. The leaves are
divided pinnately into feather-like sections that lay flat like celery leaves or
curl into small frilly leaflets depending on the variety. Parsley has been naturalized through out the
temperate region needing full sun to part shade. Curly parsley grows 12 to 16
inches tall and can be grown easily as far north as zone 5. The flat leaf parsley is taller growing 18 to
24 inches and is best for cooking.
Hamburg parsley is a perennial grown for its root, which can get up to 6
inches long. An old plant that you find
only occasionally as it has fallen out of favor as a root vegetable with other
easier to grow plants available.
You can sow seed directly in spring once the soil temperature
reaches 50 degrees F. It transplants
badly so it generally best to sow it where you plan to grow it. Drill in the seed about an inch deep. Parsley will go to seed in the second year,
so most people treat it as an annual. It
is slow to germinate (up to 6 weeks) because the seed of parsley actually has a
germination inhibitor. You can cover the
seed with a moisture retaining material, water frequently, pour boiling water
over the seed before covering it or even treating the seed by soaking, refrigerating
or freezing. I tossed the seed packet in
the freezer and then planted it one year with good success. Winter sowing also works well with parsley.
Six plants set 6 to 8 inches apart will supply the average
family and allow extra for freezing or drying.
To keep the plant productive weed it often and cut back the full length
of the outside stems and remove all flower stalks.
The soil needed to grow parsley is deep and not light or
acidic. Rich and well draining is
important to avoid rot.
To Use
So many think is it only a decorative green, but it is
actually has more vitamin C per volume than oranges. It also contains Vitamin A, several B
vitamins, calcium, and iron. Beyond this
contribution of vitamins and minerals, however, it is not considered
significantly medicinally. You can use a tea made from the seeds of parsley to
kill hated lice. Pour it over the head
after washing and rinsing, wrap your head in a towel for 30 minutes and then
allow the hair to dry naturally. Equally
the seeds and leaves steeped in water can be used as a hair rinse.
That camphory odor that parsley tends to have is the work of
a combination of volatile oils found in the leaves and stems. This scent attracts rabbits. Parsley is a diuretic and has been used as a
tea to treat bladder infections. Avoid using it in excess as it can irritate
kidneys and decrease pulse rate.
Pregnant woman should avoid parsley oil or large quantities of parsley,
but the sprinkle or sprig is just fine.
In many food regions Parsley plays and important role, in
the Middle East it is an important part of tabbouleh, in France it is used with
ham, garlic, butter and escargots.
Belgians and Swiss make deep fried parsley and the Japanese make a
deep-fried parsley tempura. In Mexico it is part of Salsa Verde and even the
English use it, making a parsley jelly.
If you want a good Parsley to dry, try Petroselinum
crispum var. neapolitanium, a flat-leaf Parsley. With a slightly stronger taste it is best for
drying. You can freeze curly parsley to
help it retain color and flavor. Cooking with parsley enhances the flavor of
other foods and herbs. The best flavor
is had if added just before the end of cooking.
Boil Hamburg parsley as a root vegetable or grate raw into
salads. Using in soup mixes, the flavor
resembles both celery and parsley.
Create a sauce for cold beef, shellfish and pasta by
pureeing a bunch of parsley with garlic, olive oil and ricotta cheese in a food
processor of blender.
Recipes
Fines Herbs ala Marcy
1 part chives
1 part chervil
1 part parsley
1 part tarragon
Blend together dried herbs and store in an airtight jar. Use on a variety of dishes, including eggs, fish, and chicken. Make a great salad vinaigrette when you blend a tablespoon with 2/4 cup oil and 1/4 cup vinegar or lemon juice.
Fish Bouquet Garni
2 sprigs parsley
1 sprig French tarragon
1 sprig fennel
2 leaves lemon balm
Tie the fresh herbs together in a bundle and add to the cooking
liquid in casseroles, sauces, soups, broths and stews and use to brush fish or place in water when poaching fish.
Tabbouleh
Tabbouleh recipes originally come
from the Eastern Mediterranean. There are thousands of versions out there for this one we are using Quinoa.
1 cup quinoa
2 cups water (or vegetable broth)
2 cups chopped parsley
2 cups chopped fennel bulb
6 chopped green onions
1 cup of sliced cherry tomatoes
1 cup diced cucumber
1/4 cup chopped fresh mint
1/2 cup of freshly squeezed lemons (about three lemons)
zest from lemons, minced
1/2 cup olive oil
salt and pepper to taste
paprika to taste
2 cups water (or vegetable broth)
2 cups chopped parsley
2 cups chopped fennel bulb
6 chopped green onions
1 cup of sliced cherry tomatoes
1 cup diced cucumber
1/4 cup chopped fresh mint
1/2 cup of freshly squeezed lemons (about three lemons)
zest from lemons, minced
1/2 cup olive oil
salt and pepper to taste
paprika to taste
The first step in
our tabbouleh recipe is to cook the quinoa. Rinse the dried quinoa well, then
add it to a medium sauce pan along with 2 cups of water (or vegetable broth).
Bring to a boil then reduce heat to a simmer for 18-20 minutes or until the
water has been absorbed and the quinoa is light and fluffy. Set aside to cool. Meanwhile
gather the veggies, tomatoes and mint and get those chopped and
sliced. Measure out the olive oil, lemon juice and zest. Once the
quinoa has cooled put it in a large bowl along with all the prepared veggies,
tomatoes and mint. Pour in the lemon juice, olive oil and lemon zest. Stir
well. Add salt and pepper to taste. Stir
well. Sprinkle with paprika and it’s ready to serve. We like this
tabbouleh as a side dish to rosemary chicken.
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