Parsley
(Petroselinum crispum)
Description
The biennial plant from the family of umbel-forming plants has a slender tap root that looks a bit like a small carrot. In the first year, just a small, low leaf rosette with dark green leaves grows. In the second year, a stem of about 90 cm shoots up, with many umbels with small greenish-yellow flowers. Parsley with flat leaves is considered to be tastier than that with curly leaves. The flat-leafed variety is therefore also mostly used for producing dried parsley.
Origin
The origin of parsley lies in the Mediterranean region. In Europe, the Netherlands, Germany and France are the biggest producers. Parsley also grows in California, though, for instance. Parsley is the best-known herb of all. The name comes from the Greek word petros, meaning “rock”, as parsley grows between and around rocks..
Did you know?
To the Romans, parsley was associated with death, and was sprinkled over graves. The slow growth rate of the plant was explained by the superstition that the seed first had to enter the ground seven times in order to descend down to the devil.
Parsley can disguise traces of onions, garlic and alcohol on the breath.
Quality
When buying parsley in the shop, you can recognize good quality by the bright green colour of the leaves, and the absence of signs of wilting. Parsley is best when it has the least possible number of stems in it. Besides being harder, the stems are less aromatic. The curled variety can be bought all year round. Parsley should be washed, shaken out, dried in kitchen towel and then placed in the fridge in a closed plastic bag. Stored this way, fresh parsley can be kept for about a week. Dried parsley can be kept for much longer, and is a great alternative for cooking. Verstegen Spices & Sauces B.V. uses curly parsley for decorative purposes, and uses flat parsley in seasoning blends. We only use top quality parsley from Germany.
Uses
Nowadays, parsley is often used as a garnish, but also still for its flavour. Despite the fact that there are many kinds, the curly variety is still the most popular. The Italian flavour comes from the flat-leafed parsley. Just like thyme, parsley is one of the essential ingredients in the French bouquet garni. In addition, parsley is used both as a garnish and as a taste ingredient in salads, pastas, butter and meat.