Thursday, May 20, 2010

The Spice of Life...Parsley

Parsley is probably the only herb considered to be indispensable by most Western cooks, parsley is a biennial (lasting two years).  Parsley is native to the eastern Mediterranean region.  Parsley root which is valued for its root rather than its leaves, was first grown in Germany in the 16th century.  Parsley root tastes like a combination of parsley and celery.

Parsley is known for its clean, fresh taste and it is rich in iron and vitamins A and C.  It is used in sauces, salads, stuffing, and omelette's in many parts of the world.  Adding chopped parsley to the end of the dish preparation will add a fresh flavor.

Parsley is a required herb for the French bouquet garnis, Italian gremolata, salsa verde, and tabbouleh.  The herb matches well with eggs, fish, lemon, lentils, rice, tomatoes, and most vegetables.

The herb pairs well with the following herbs:  basil, bay, capers, chervil, chili, chives, garlic, lemon balm, marjoram, mint, oregano, pepper, rosemary, sorrel, sumac, and tarragon.

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