Parsley – Found in Kitchens around the World
Used in international
dishes from Italian to Chinese to American – we all love parsley!
Parsley is one of the most common herbs found in the
kitchens of high end chefs to the everyday home cook. Parsley was originally
admired by the Romans not for its culinary benefits, but instead as
part of a garland worn around their necks. It was believed by wearing
the parsley they could prevent drunkenness when drinking excessively.
Naturally over time, people learned that parsley was indeed useful,
but in other more realistic ways - such as in the many cuisines we now
enjoy today.
Health Benefits: Parsley is the most commonly used herb to garnish a
meal. Since parsley is used as a natural breath freshener after meals,
this could be why it is so often served in restaurants. What many people
do not realize is that this garnish is considered to contain the most
nutritional value of just about any other herb. Parsley is full of vitamin
C, B as well as vitamin A. It also contains potassium, iron, chlorophyll
and calcium.
Types
of Parsley: Parsley can be grouped in two well known categories
– curly parsley and flat parsley also called Italian parsley.
Although similar, they do not have the same taste. Curly parsley is
mostly used in culinary cooking as its flavor is distinct but not as
strong as the flat leaf. The Italian flat leaf parsley holds a stronger
aroma, and tastes a little less bitter than its counterpart.
Thankfully, the
rules for growing parsley are the same regardless of which type of parsley
you choose to grow. Parsley is considered a biennial plant which means
it can be seeded and grown twice a year – once in late winter/early
spring and later toward the middle of summer in late July.
Germination:
Germination is the period of time during which the seeds are
planted and then begin to grow. Parsley tends to have a longer germination
period than other herbs, making it to be considered harder to grow.
Its germination period can take up to six weeks; however soaking the
seeds overnight prior to planting can help speed up the process. It
is recommended to plant the first batch of seeds in late February or
early March.
Soil:
Parsley does best when planted in a rich soil which has excellent drainage
and an acidity between 6 and 7. It does not need to be saturated in
wet soil, especially considering parsley can grow rather well in rocky
areas. Adding some bone meal to the top of the soil after planting will
help the plants health, along with consistent organic feed. If your
soil is already very rich with organic materials, you may not need to
add any extra feed.
Planting:
Plant the seeds in the soil about a half inch deep and gently cover
the seeds. It is recommended to thin the parsley in May to about 2 inches
apart. Then you will need to thin them again in a few weeks so they
are about 10 inches apart. Some people will simply thin them at 10 inches
when they begin to grow. Keep in mind, when thinning, do not pull the
plant out of the ground as this can disturb any nearby roots of the
plants you want to keep. Instead use a scissors and snip them down at
the base of their stems.
Parsley does not
have roots which can sustain a lot of crowding or even multiple transplantations,
so make sure to give them an adequate area to grow. One mature plant
will take up on average one square foot of space.
Harvesting:
Harvesting is the act of picking the leaves once it has become a mature
plant. You can start harvesting the plants once the stems have reached
6 to 8 inches in length. The best time to pick the leaves or stems is
in early morning, after the dew has left, but while the oils are most
potent in the plants.
Storing
Parsley: Parsley is considered a high moisture content herb.
Therefore, freezing the herb is a good way to preserve its flavor. You
can freeze parsley by putting little bunches of parsley in empty ice
cube trays. Pour in some water half way in the tray and try to push
the parsley down to keep it from floating to the top. Freeze the trays
partially and then fill the remainder of the trays with water thereby
fully enclosing the parsley in the cubes. Return them to the freezer
and when fully frozen transfer the cubes into small freezer bags for
later use.
Recipe:
There are many ways to use parsley when cooking various recipes.
One Italian
easy recipe is a risotto dish which is quick and simple to make.
It uses 1 cup of white rice, ½ cup of chopped mushrooms, 1 ½
cups of chicken or vegetable broth, 1 ½ cups of water, 3 cloves
of chopped garlic and ½ cup grated Romano cheese and ¼
cup chopped fresh parsley. Simply cook the rice using the broth and
water. When the rice is cooked and the liquid is absorbed, mix in all
the other ingredients and stir well. Let cook for a few minutes until
heated through. Serve warm. You can also choose to substitute the rice
with orzo pasta as an alternative.
Regardless of your
level of gardening experience, if you take heed of the proper growing
conditions and have a little bit of patience during the germination
period, you will be well on your way to growing beautiful batches of
fresh parsley.
The above article
and included recipe was contributed by Elizabeth T. Krause who resides
in Virginia with her husband. They both have a love for good food and
enjoy using fresh produce in their cooking endeavors. She recommends
serving the risotto in a side dish or in an individual
pasta bowl on the side. Risotto goes great with baked chicken or
a grilled steak. Many Italians including herself will end the meal with
a nice cup of coffee made with a stovetop
stainless steel espresso maker right in their own kitchen. Enjoy!
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