Parsley

Description: Petroselinum crispum is a bright green, biennial herb, also used as spice. It is very common in Middle Eastern, ... more

Parsley ... European, and American cooking. Parsley is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro), although it has a milder flavor. Two forms of parsley are used as herbs: curly leaf and Italian, or flat leaf (P. neapolitanum). Curly leaf parsley is often used as a garnish. Many people think flat leaf parsley has a stronger flavor, and this opinion is backed by chemical analysis which finds much higher levels of essential oil in the flat-leaved cultivars. One of the compounds of the essential oil is apiol. Another type of parsley is grown as a root vegetable. This type of parsley produces much thicker roots than types cultivated for their leaves. Although little known in Britain and the United States, root parsley is very common in Central and Eastern European cuisine, where it is used in most soups or stews. Though it looks similar to parsnip it tastes quite different.

Newest Review: ... formation in animal studies, and to help neutralise some carcinogens, like benzopyrenes. Parsley is also very rich in ... more

... vitamins A and C, and is a good source of folic acid. On the other hand, parsley also contains significant amounts of oxalates, so individuals with kidney or gallbladder problems may want to avoid it. ---- Culinary Usage ---- Fresh green parsley is commonly used sprinkled on top of food: soups, boiled buttered potatoes, french fries, sandwiches, salads, etc... Personally, I don't use it as garnish, but incorporate it into my everyday cooking in meat dishes, pasta, casseroules, and as an integral part of any tomato sauce ...more

Price Comparison for Parsley

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Read Reviews for Parsley

Parsley: Fragrant and nutritious (534 words)
by - written on 29/05/09 (Very useful, 110 readings)
Rating:

Parsley is probably the most popular herb in the world. It can be used fresh or dried, as garnish or as a key ingredient, and has become ubiquitous in cooking. Parsley is a biennial plant, meaning it has a 2 year lifespan. It is native to Southern Europe, and while it has been cultivated for over 2000 years as food, it was already used for medicinal purposes well before that. It is not known for sure when parsley was introduced as seasoning, but it is believed it happened in Europe, around the Middle Ages. Parsley is bright green. Although there are over 30 varieties of parsley, the two most commonly consumed as food are curly ... Read the complete review

Broaden your horizons (681 words)
by - written on 06/03/01 (Very useful, 86 readings)
Rating:

I bet your thinking that why on earth is someone writing an opinion about parsley. Well let me explain my actions. When I first wrote on Dooyoo the idea was to improve my writing skills and I wrote mainly about certain subjects that were of interest to me. This time I decided to take a different angle and write about a product that has never interested me before but I would research the subject and try and write a long and detailed opinion. I should at this point say that instead of dropping off to sleep with boredom doing my research I actually got quite interested and was really surprised what properties parsley had to offer. I guarantee that after you ... Read the complete review

Parsley Petroselinium (449 words)
by - written on 12/09/02 (Very useful, 101 readings)
Rating:

Parsley / petroselinium crispum Parsley Parsley is a member of the Umbelliferae family along with hemlock, (poisonous) and coriander I expect most of you will recognise Parsley a green curly attractive leaf used frequently as a garnish. Parsley is a biennial grows to a height between 30-75cm 12-32 inches tall the leaves grow on a stalk and are a pretty dark green. There are several varieties I would think the most common one is the curly leaved one petroselinum crispum This is a neat attractive plant and can be use as an edging. I have some on one edge of my herb garden. It has small green, yellowish, ... Read the complete review

Gets rid of that smell of Garlic (285 words)
by - written on 13/03/01 (Very useful, 1577 readings)
Rating:

I don’t know why I did not do my first opinion on Parsley as its probably one of the best known of all herbs, probably one of the oldest and longest used herbs known to man. I believe it originally came from the Mediterranean area but does not get seen wild much more. Parsley is very hardy and is normally sown outside around this time of the year i.e. March. If sown later in the year when the grown is more dry it will germinate a lot faster although my Great Grandmother when sowing this time of year used to put hot water down the seed hole which I guess says it all. The earth that it is sown into needs to be moist and fertile with access to the ... Read the complete review

Parsley: Grow your own parsley!! (457 words)
by - written on 23/07/05 (Very useful, 1853 readings)
Rating:

We've been growing parsley for some time now, and with much success. A packet of seeds can be picked up cheaply in the supermarket, and you don't need a garden, a windowbox or balcony will do fine. It's nice to take a spring or two whenever cooking something, and you can also freeze it in for later use. Anybody can grow parsley, it's not particularly hard to get a good crop if you follows some basic rules. First germinate the seeds before planting, keeping them moist for a few days. Afterwards, plant them a few inches apart in drills, as far apart as you can get them - they like their space. Plant no more than 1/2 inch deep in good soil. Put them in ... Read the complete review