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Petroselinum crispum

Parsley Peterseli  Apiaceae
 

 

Petroselinum crispum, Parsley, Peterseli

That familiar sprig of greenery on the side of your dinner plate is an edible breath freshener. Parsley is a clump-forming biennial to about a 1 ft (0.3 m) tall and twice as wide. It has bright green multi-compound curly or flat leaves. The leaflets are finely divided and held at the end of long stems and the whole plant has a rounded, mound-like shape. In its second summer, parsley sends up stalks with compound umbels of small In the kitchen, parsley seems to help blend other flavors. It ameliorates strong odors like garlic and fish. It works well with most all foods except sweets. It's a principal ingredient in Middle Eastern tabbouleh. The Japanese deep fry parsley in tempura batter. The British make parsley jelly. The Mexicans use it in salsa verde. The French use it in everything. The Germans are especially fond of the root parsleys. The roots are sliced or grated and used raw in salads. They also are used as seasoning in soups and stews, or roasted, fried, mashed or made into chips like potatoes. Like many root crops, parsley root is sweetened by a good frost.
Frozen parsley retains more flavor than dried. If you do dry parsley, the Italian varieties are better since they have a stronger flavor to begin with. yellow flowers.

  

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