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Parsley (Petroselinum sativum)
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The ancient Greeks saw parsley as an unlucky plant and as a symbol of death: subsequently they used it in funeral rituals. With the Romans however, parsley was popular. A garland of parsley was thought to stop drunkenness. But they already used the herb in the kitchen too.
Originally, parsley grew in the Mediterranean. The plant, as we know it and grow it now in almost every herb garden, stems from those plants.
In the Dark Ages parsley was known as the devil's herb. People were convinced that moving the plant would lead to certain death.
Nowadays we know through scientific research that parsley has a lot to offer us. It is rich in vitamin C, vitamin A, iodine and iron. The herb stimulates the digestive system and relieves flatulence. Parsley mixed with cottage cheese (one spoon of parsley on 3 spoons of cottage cheese) serves as a lovely soothing facemask for tired skin.
Parsley can be used as an aroma and as a flavour enhancer in a range of dishes: vegetables, sauces, soups, stews and fish dishes. Chew on some parsley after eating food with a lot of garlic or union for fresh breath!
There are many different types of parsley. Some resemble the old 'mother plants' and others, like the ever more widely used curled varieties, have fresh green curly leaves. In spring the seeds can be sown straight into the soil or in plant containers. Because of its fresh appearance it can also be grown between the flowers. Parsley should never grow in the same spot for two years, the plant will wither and die. As soon as a flower shoots up from the plant it should be removed. For if the plant flowers the foliage will die back. The seeds from the flowers have a bitter taste and are not very suitable for consumption. Before the cold weather sets in the plant can be potted up and taken indoors. By harvesting the leaves regularly the plant will become nice and bushy. The herb can be dried but is preferably frozen.
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