Parsley
Cultural or Geographic History
Parsley is a hardy biennial that is usually treated as an annual. It is popular because of its much-divided, sometimes curly leaves which have a characteristic flavor and smell. Parsley is one of the most familiar of all herbs and is used for both garnishing and flavoring. It is relatively high in vitamins A and C and iron.
Flavor Profile
Mild, savory flavor, slightly peppery; curly or Italian (flat leaf) parsley most common types - Italian has a stronger flavor
Recommendations for Use
- Use in pasta dishes, sauces, scrambled eggs, soups, mashed or broiled potatoes, vegetable dishes (carrots, cabbage, tomatoes, turnip, beets) or with poultry or fish.
- Blends well with other herbs. Part of a bouquet garni and fines herbes.
- Great deep-fried or in a tempura batter.
- Use for garnish, especially sprinkled chopped over stews, pasta dishes and casseroles that need a bit of color.
Recommendations for Combinations
- Parsley is often used in bouquet garni: a bouquet of tied herbs used to impart flavor in soups and stews.
- Used in Herbes de Provence: a classic combination of thyme, chervil, rosemary, summer savory, lavender, tarragon, marjoram, oregano, mint and bay leaves often used for seasoning meat
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