Probably the only herb considered indispensable by most Western cooks, parsley is a versatile, hardy biennial, native to the eastern Mediterranean region. Today it is cultivated throughout most of the temperate world. Parsley has a lightly spicy aroma with hints of anise and lemon; its clean, fresh taste is herbaceous with a light, peppery note. There are two types: flat-leaf parsley and curly parsley. Both bring out the flavors of other seasonings and are essential to a number of traditional flavoring mixtures, such as fines herbes and bouquet garni.
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A hardy biennial plant with either bright green very curly leaves, Petroselinum crispum , or flat duller leaves, P. crispum ‘Neapolitanum' ....
( see also HAMBURG PARSLEY , LOVAGE ) The aromatic leaves of parsley ( Petroselinum crispum ), a native of southern Europe, are employed...
[14 century] The ultimate source of parsley is Greek petrōselínon , a compound formed from pétrā ‘rock’ (source of English petrify,...