Parsley in our A-Z (Page 141) - Cooking Index
Parsley in our A-Z (Page 141) - Cooking Index
Parsley is a bright green, biennial herb, also used as spice. It is very common in Middle Eastern, European, and American cooking. Parsley is used for its leaf in much the same way as coriander although it has a milder flavor.
In parts of Europe, and particularly in West Asia, many foods are served with chopped parsley sprinkled on top. The fresh flavor of parsley goes extremely well with fish. Parsley is a key ingredient in several West Asian salads, e.g., tabbouleh which is the national dish of Lebanon. In Southern and Central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used to flavor stocks, soups, and sauces. Additionally, parsley is often used as a garnish. Persillade is mixture of chopped garlic and chopped parsley. Gremolata is a mixture of parsley, garlic, and lemon zest.
The principal sources of Parsley are the United States, Canada, Germany, Belgium, Hungary, Spain and France.
Parsley has a light, fresh scent and flavor.
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.
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