Parsley is the dried leaf of Petroselinum Crispum, a biennial in the parsley family. It is grown in California as well as many other places, and is the most popular garnish, is an excellent breath freshener because it contains a lot of chlorophyll, it is high in vitamins A and C, and contains iron, iodine, and copper. Parsley has a light, fresh scent and flavor.
Parsley was cultivated as early as the third century BC. The Romans used Parsley as a garnish and flavoring. They put it on their tables and around their necks in the belief the leaves would absorb fumes. Medieval Europeans believed that one could kill an enemy by speaking their name and picking a sprig at the same time. In the 17th century it came to the Americas, where it now grows in abundance. It is the most widely used culinary herb in the United States.
Throughout history Parsley Teas have also been used mainly as kidney stone, bladder infection, and jaundice medications, as well as digestive aids. The root appears to be more effective than the leaves, but leaves can also be used.
Parsley has many external uses also. Make an Oil of Parsley leaves and roots to repel head lice, make an Ointment and use on swollen areas. Crush the leaves into a paste and mix with a little water or tea to use on skin for easing symptoms from bug bites and stings. Dip a cloth in unsweetened Parsley tea and place over closed eyes for 10 minutes to reduce fatigue and swelling of the eyes.
Dried Parsley is difficult to process because it takes twelve pounds of fresh Parsley to make one pound of dried. Most people still use dried Parsley rather than fresh as a garnish in soups, salads, meats, vegetables, and sauces.
Some of the more common uses for parsley are, to stir it into melted garlic butter for a pasta or steamed vegetable topper. Add directly to liquids, cooked foods, melted butter, and salad dressings for a light spicy touch. Make an herb blend by crushing 1 tablespoon each Parsley Flakes, marjoram, and thyme and add as a spice on meats, chicken and seafood.
*NOTE* Pregnant women should avoid all but small quantities of Parsley because it can be irritating to the kidneys.
PARSLEY TAPENADE
- 2 cups flat-leaf parsley, (stems discarded)
- 1/2 cup almonds
- 1/2 cup green olives, (pitted)
- 1 jalapeño pepper, roasted, peeled, seeded
- grape seed oil
- freshly cracked black pepper
- lemon juice
Toast the almonds in a 350 degree oven (taking care that they do not burn).
Blanch and refresh the parsley and add it to a blender or food processor. Pulse and add grape seed oil in a drizzle. Add the almonds, olives and jalapeño. Season with black pepper and lemon juice. Getting the consistency that you want depends on the amount of oil that you use.
