Today, this slightly peppery, fresh-flavored herb is more commonly used as a flavoring and garnish. Though there are more than 30 varieties of this herb, the most popular are curly-leaf parsley and the more strongly flavored Italian or flat-leaf parsley. Parsley is sold in bunches and should be chosen for its bright-green leaves that show no sign of wilting. Wash fresh parsley, shaking off excess moisture, and wrap first in paper towels, then in a plastic bag. Refrigerate for up to a week.
There are several varieties of parsley but the Italian variety, with flat leaves is most popular. Probably the most often used of herbs, parsley is not only an attractive garnish but also serves as a subtle addition to soups, stews, salads, sauces and stuffings. It goes with all meats, fish and poultry, and is ideal for use in omelets and scrambled eggs. Despite its popularity it is not easy to grow parsley. Slow to germinate, the plant will sometimes not come up at all. Ideally planted in April or May, one should make shallow holes in well worked moisture-retaining soil. The holes should then be lined with peat, the parsley seeds sprinkled in and then covered with about 5 mm. of soil. One should then wait 5 - 8 weeks before despairing, keeping the soil well watered. If by that time the plant has not germinated, it is worth trying again. Although dried parsley may found virtually everywhere, it will never prove as rewarding as fresh leaves.
A member of the carrot family, curly parsley has a mild taste; the flat-leaf, or Italian variety is more pungent Parsley enhances meat, poultry, fish and vegetable dishes, and is good in omelets, stuffing and herb bread.
Is a strong diuretic as well as being rich in vitamin C, iron, and copper. It is an ideal herb to prevent anemia. It is a great tonic and can help calm horses that are suffering from urinary or digestive problems as well.
This is the most widely used of all culinary herbs in this country, and is the most popular of home gardeners. It is available in two varieties, the more popular curly-leaf type and a flat-leaf type. The latter, also known as Italian parsley, has a more pronounced flavor and is preferred.
An herb (Petroselium crispum) with long, slender stalks, small, curly dark green leaves and a slightly peppery, tangy fresh flavor (the flavor is stronger in the stalks, which are used in a bouquet garni); generally used fresh as a flavoring or garnish; also known as curly parsley.
There are two varieties of parsley. Curly leaf and flat leaf, or Italian parsley, both may be used for the same purposes, but, Italian parsley tends to have a richer taste and is thus preferred over the curly leaf. The stems are used in the making of stocks and sauces. The leaf may be chopped and mixed with other herbs as a filler and addition to enhancing the flavor to a dish. The leaves are also chewed to take the scent of onion and garlic away from the breath.
Traditionally it has been used as a blood purifier and as a mild laxative. Parsley has a high chlorophyll content that stimulates the metabolism of oxygen. It is rich in vitamins (A, B, C and K), in several minerals (iron, copper, potassium, calcium, and manganese), and contains 22 known phytochemicals (flavonoids, coumarins, terpens, polyacethilenes, and limonene, among others). Finally, parsley is a “green food” that functions as an antioxidant.
This versatile herb adds a fresh taste to any dish and provides a colorful garnish. Two forms of Parsley are used in cooking: Curly leaf and Italian or Flat leaf. Curly leaf is most often used as a garnish. Flat leaf Parsley has a stronger flavor that goes extremely well with fish. Parsley can be used to flavor soups, sauces, potato dishes, salads and is great mixed with butter and spread over a hot roll.
The leaves of the bright green biennial, parsley, is often used as a seasoning or food garnish. Curly leaf parsley is the more decorative form while the flat leaf variety has a stronger flavor and is better for seasoning. Parsley is very easy to grow and will thrive in a pot on a window sill that gets lots of sunshine. Parsley should be kept wet. Known primarily for its properties as a diuretic, parsley should not be eaten in large quantities by those with kidney problems. Premenstrual women fighting water retention will gain a great benefit from parsley and it is also effective in lowering mild cases of high blood pressure.
A highly peppery herb related to anise, dill, celery, and carrots. Used to flavor soups, meats, fish, cream and cheese sauces, eggs, breads, butter, marinades, and salads. There are more than 30 varieties of this herb.
A slightly peppery herb that is indispensable as a garnish or in sauces and soups. Easy to grow in less than ideal conditions, but do not overdo the watering and keep clipping away at it for best results.
Petroselinum crispum Commonly used as a diuretic and as a stimulant for the menstrual process. It bas been used historically to treat flatulence and colic pains. A WORD OF CAUTION!: Parsley leaf or root should not be used in medicinal dosages during pregnancy.
Parsley (Petroselinum crispum) is a bright green, biennial herb and used also as spice that is very common in Middle Eastern, European, and American cooking. It is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro), although it has a milder flavor.
To dream of parsley, denotes hard-earned success, usually the surroundings of the dreamer are healthful and lively. To eat parsley, is a sign of good health, but the care of a large family will be your portion.