Parsley in the Italian kitchen and beyond

September 27, 12:38 AMItalian Living ExaminerSerenella Leoni

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Just like sage and rosemary Petroselinum sativum (botanical name for parsley) is widely used in the Italian kitchen.  In Italy, one finds only the flat leaf type of parsley and not the curly kind found in America.

It is believed that parsley was cultivated beginning in the 3rd century BC by the Romans who used it as a garnish and flavoring.  The Romans also believed parsley could absorb fumes and placed it around their necks and on their tables. They used parsley to adorn tombs because parsley was connected to the herald of death Archèmoro. 

In medieval Europe, people believed they could kill an enemy by plucking a sprig of parsley while saying a person’s name.

In the Italian kitchen, parsley is used in a myriad of ways to flavor antipasti, sauces, soups, pasta dishes and main courses (especially sea food). If is added at the end of the cooking process so as not to destroy the vitamin C content.

In medicine, parsley is used in infusions and decoctions of roots as an extract or liquid syrup.  Parsley helps with digestion, as an aid against anemia, for reducing fever, as a purifier, diuretic or anti-inflammatory. The toxicity of parsley is not well defined but it is counter-indicated in people with liver problems or women who are pregnant.

Parsley is a rustic herb and a perennial when growing wild. It is originally from Sardinia and other areas of the Mediterranean.

Storage tip:  Store parsley in a cool, dark dry place

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