Across the world there are more than 30 varieties of parsley. However, the most popular are curly leaf and the stronger-flavored Italian or flat-leaf parsley. The latter can resemble cilantro, and it may be necessary to taste a leaf before making your purchase. Both greens are related to the “white-carrot-looking parsnip and also to celery. Munching on a small branch of parsley will help with bad breath affected by foods like garlic or onion.
We can trace parsley back to the Mediterranean’s northern shores, Italy, Tunisia and Algeria, 2000 years ago where it was first used medicinally which gave it considerable status. This led to decorating athletes with garlands of parsley and honoring the deceased with boquets of it. It was later in Rome when they began to eat parsley. The Arabics, once they discovered it, first concocted a very parsley-dominated salad they called Tabbouleh. To a lot of chopped parsley, they added bulgur, red onion, mint leaves, olive oil, garlic, allspice and lemon juice. Some versions substitute couscous for the bulgur.
Parsley is rich in vitamin B, C, folate, certain volatile oils plus some flavonoids. Those sensitive to oxalates should avoid eating parsley.
Choose curley or Italian, flat-leaved parsley which is perky, brilliant green with absolutely no yellow portion. Store in moist paper towel inside a sealed plastic bag.
Flat-leaf parsley has a stronger flavor and stands up best during any cooking. Curly parsley is best added after cooking is complete. Larger stems make good flavoring for soups.
Here are some suggested dishes to enjoy parsley in.
- Bouquet garni
- Bulgur dishes
- Meat/fish rubs
- Potato/rice dishes
- Salsa verde
- Soup toping
- Stir fry
- Tomato sauces
Below are foodsites with parsley recipes.