PARSLEY is a bright green, biennial herb that is very common in Middle Eastern, European, and American cooking. It is popular because of its much-divided, sometimes curly leaves that have a characteristic flavour and smell. Two forms of parsley are used as herbs: curly leaf and Italian or flat leaf. Curly leaf parsley is often used as a garnish. Many people think flat leaf parsley has a stronger flavour, 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.
MOST FAMILIAR
Parsley is one of the most familiar of all herbs and is used for both garnishing and flavouring. It is relatively high in vitamins A and C and iron. The leaves can be used fresh or dried. In parts of Europe, and particularly in West Asia, many foods are served with chopped parsley sprinkled on top. The fresh flavour of parsley goes extremely well with fish, stocks, soups, sauces, and salads. Dr. Heather Little-White, food and nutrition consultant noted that parsley also goes well with potatoes and soups. She added that parsley is not a very strong herb so it will not overpower other spices and herbs.
Also, parsley is valued as a breath-freshener, due to its high concentration of chlorophyll. Parsley is used to make tea in the Chinese and German cultures. German and Chinese herbologists recommend that parsley tea be used to help to control high blood pressure. And the Indians believes that it strengthens the bladder.
