Petro - What?
Parsley, including both leaf and root type, is a member of the same family as celery: Umbelliferae. The plant is native to the same Mediterranean area as celery. The name "Petroselinum" is derived from the Greek word "petros" which means "stone," referring to the plant's habit of growing in rocky places. "Selinon" was the Greek word for parsley in ancient history.
Varieties of Parsley
Both the crowded, dense leaved type and the broad open growing type were described in the 4th century B.C. Parsley was introduced into England from Sardinia in 1548. European colonists brought parsley to the United States in the 17th century, and it continues to be a popular garden vegetable nationwide.
There are numerous cultivated varieties of parsley, including "Curled Leaf," a very finely divided leaf type; "Italian" (or plain leaf), a less decorative but flavorful parsley that most closely resembles the original noncurly plants of Europe; "Hamburg," whose white roots resemble young parsnips in appearance and use; "Neapolitan" (or celery leaf), grown for its leaf stalks, which are eaten like celery; and "Dwarf," suitable both for ornamental and culinary purposes.
Culture of Parsley
Parsley is a cool season biennial grown as an annual from September through May in Florida. It is propagated by planting seeds, which germinate better if soaked for 24 hours before planting. Seed should be sown very shallowly, about 1/4 inch deep, and covered with a thin mulch layer until the seedlings appear. Seed germination may take from 7 to 12 days. Seedlings may be transplanted later.
Parsley leaves are ready for use about 3 months after seeding. A few leaves at a time may be removed from each plant, or the entire bunch of leaves may be removed for use. Although parsley leaves are used most commonly in the fresh green condition as a garnish, their characteristic flavor and green color can be retained if the leaves are dried rapidly. Parsley leaf flakes are produced from parsley grown in commercial fields.
Green parsley leaves have a mild, agreeable flavor, and are an excellent source of vitamin C, iodine, iron, and other minerals. Quite often parsley is left on the plate to become the last bite, as it tends to sweeten the breath.
There's no need to meticulously tear parsley leaves from their stems before chopping. Simply cut off the stems of an entire bunch as close to the leaves as possible. Parsley stems are relatively tender so a few won't be noticable in a batch of minced parsley.
Resource: James M. Stephens, Professor, Horticultural Sciences Department, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville FL 32611
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