Parsley
BOTANICALLY SPEAKING
The go-to herb for bringing color and visual appeal to any plate, parsley is the deep green leaf of the hardy biennial Petroselinum crispum. Whether from the curly or flat-leaf variety of the plant, parsley has a very green, herbaceous flavor. In dried form, it is available as flaked leaves.
YUM FACTOR
What wouldn’t benefit from a sprinkling of parsley? It offers the perfect splash of color for everything from omelets, soups and salsas to turkey and veggie burgers, cheese lasagna, stuffing and more. It is Europe’s most popular herb. Go green!
GLOBETROTTER’S GUIDE
Native to the Mediterranean, parsley is now sourced principally from the United States, the United Kingdom, France and Israel.
BELIEVE IT…OR NOT
Parsley had a long history of culinary use before it arrived in the New World courtesy of North American colonists. Written references to its use as a flavoring and garnish have been found as early as the 3rd century B.C. It is often grown as a companion to tomato plants in kitchen gardens for its ability to attract beneficial insects.
RECIPES
Herbed Asparagus
Shrimp Scampi