Parsley

Parsley is a versatile culinary herb with a fresh, green flavour that instantly brightens dishes. It can be used raw or briefly warmed through in soups, sauces, salads and stews, and it goes with almost everything: from potatoes and vegetables to fish, meat and pulses.

Latin name: Petroselinum crispum
Origin: Mediterranean region
Plant family: Apiaceae (carrot family)
Height: around 20–60 cm
Flowering period: summer (usually in the second year)
Lifespan: biennial

Description

Parsley is a member of the carrot family and is mainly known as a leafy herb. There are two main forms: curly parsley, with firm, curled leaves, and flat-leaf parsley, with flat, dark green leaves and a slightly more pronounced aroma. Both types grow in compact clumps with fine stems and, in the second year, produce flower stalks with small yellow-green flowers, after which the plant sets seed.

In the kitchen, parsley is appreciated for its bright, lightly peppery freshness. It is less assertive than many other herbs, which makes it easy to combine and suitable both as a main herb, as in tabbouleh or salsa verde, and as a finishing touch.

In the kitchen

Parsley tastes fresh, green and lightly aromatic. Flat-leaf parsley is ideal in salads, chimichurri, gremolata and herb oil, while curly parsley, with its firmer structure, works well as a garnish or for briefly warming through in soups and sauces. It is best to add parsley towards the end: long cooking dulls the flavour. The stalks are also useful; chop them finely and let them cook gently in stock, stew or tomato sauce for extra aroma.

Classic combinations include parsley with garlic, lemon, olive oil and capers, but also with chives, dill, tarragon and mint. It pairs well with potatoes, root vegetables, mushrooms, pulses, eggs, fish and poultry. A handful of parsley through a salad or over roasted vegetables often gives just the fresh contrast a dish needs.

In the herb garden

Parsley grows best in sun to partial shade, in moisture-retentive, fertile soil. Sow from spring onwards directly in the ground or in a deep pot; parsley germinates slowly, so keep the soil evenly moist. Regular harvesting encourages new growth. Cut away the outer stems and leave the centre intact, and the plant will remain productive for longer.

In the second year, parsley bolts and starts to flower; the leaves then often become stronger and somewhat coarser. For a continuous harvest, it is useful to sow again every year. Parsley tolerates cold reasonably well and often continues to grow during mild winters, especially in a sheltered spot.