Parsley Article - Allrecipes.com
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Parsley

Description

Parsley is the dried leaves of the hardy biennial herb Petroselinum crispum (family Umbelliferae). This is probably the most well-known and used herb in the United States, used extensively in garnishing foods as well as for flavoring of sauces, stews and stocks. Curly leaf parsley is best known for garnishing, while flat-leaf or Italian parsley is used in bouquets garni and other flavoring applications.

Uses

Parsley adds color, and thus visual appeal, to many foods. It is used in egg dishes, soups, stews, stocks and with other herbs to bring out their flavor. Parsley is popular in Middle Eastern cuisine and the spice blends of fines herbes, bouquet garni, and pestos.




Origins

The principal sources of parsley are the United States, Canada, Germany, Belgium, Hungary, Spain and France.

Folklore

Parsley was used to flavor and garnish food as early as the third century B.C. The name parsley comes from the Greek word petros, meaning "stone," because the plant was often found growing among rocks. In ancient times, wreaths were made with parsley and were worn to prevent intoxication. Parsley was brought to the New World by the colonists.


    Color

    Bright to moderately dark green, uniform

    Flavor & Aroma

    Clean, "green," vegetable

    Sensory Profile

    The flavor and aroma of parsley generally described as being green and vegetative in character

      Comments
      Jun. 3, 2010 10:07 am
      Hello, I would like to see posted the difference between Italian Flat Leaf Parsley, and Cilantro. Thank you.
       
      Jul. 23, 2010 11:46 am
      Flat leaf parsley is still just parsley, it's just flat. Cilantro is used more in Mexican style dishes like salsas, tacos, and enchiladas, it just has a very different flavor from parsley. Even some Asian dishes use it.
       
      Janie F 
      Oct. 17, 2010 11:46 am
      How do I store fresh Parsley for future use?
       
      Thorunns 
      Feb. 25, 2011 7:25 am
      I use a LOT of parsley in my cooking, as well as when I make tabbouleh, which would mean a considerable outlay of money where I live, so I devote a large part of my garden to both curly and flat-leaf parsley. To store it for use all winter, I wash it thoroughly, remove the sprigs from the stalks, including a good deal of the tender small stalks, dry it with paper towel, then chop it - some coarsely and some more finely. Then I pack it tightly into zip-lock freezer bags and pop it into the freezer. It keeps very well if you squeeze out all the air. A lot of work though, so I plan on devoting several hours to it, but I think it's worth it. You also need to have a large enough freezer. Drying the parsley gets rid of a lot of the taste.
       
      Jun. 28, 2013 12:35 pm
      When using fresh herbs in a recipe, if it calls for 1/4 cup of fresh parsley chopped, do I measure a 1/4 cup, then chop, or chop until I have 1/4 cup of chopped parsley?
       
       
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