Parsley
Parsley is the herb derived from the leaves, shoots, and flowers of the Petroselinum crispum, a biennial herb in the carrot and celery family. There are two primary culinary varieties:
Flat-leaf / Italian Parsely: Petroselinum crispum var. neapolitanum (pictured)
Curly-leaf / French Parsley: Petroselinum crispum var. crispum
CLASSIFICATION:
- KINGDOM: Plantae
- CLADE: Tracheophytes
- CLADE: Angiosperms
- CLADE: Eudicots
- CLADE: Asterids
- ORDER: Apiales
- FAMILY: Apiaceae
- GENUS: Petroselinum
- SPECIES: P. crispum
REGION OF ORIGIN: The Mediterranean. Italy, Greece, Algeria, and Tunisia played especially important roles in parsley's original cultivation and use. It’s a highly adaptable herb and now grows in many climates around the globe, but its historical and botanical roots remain planted in the Mediterranean.
PART & COLOR: Parsley is primarily used for its vibrant leaves, which range from almost neon green to a deeper, darker green based on the variety. Curly-leaf parsley leaves are tightly curled, looking frillier than the broader, smoother, glossier flat-leaf parsley. When dried, parsley loses its brightness, becoming a duller green. It also produces small, yellow-green edible flowers.
HARVEST: P. crispum is a biennial herb, but it is often grown as an annual to be harvested in its first year. It can be sown in early spring or late summer, preferring full sun to partial shade. Harvesting can begin as soon as the plant has enough leaves to spare. To ensure a steady supply of leaves, harvest the outer stems first, cutting them close to the base. Try not to cut more than a third of the plant at a time to encourage healthy regrowth.
AROMA & FLAVOR PROFILE
Parsley's aroma is clean and green. It has a freshness reminiscent of spring meadows - grassy with subtle notes of citrus, anise, mint, and pepper. The scent is invigorating and light, which is why it sees such widespread use. When freshly chopped, the leaves release a burst of energizing aroma compounds.
The flavor of parsley carries these notes as well. Its refreshing, subtle tang blends so well with other ingredients without overpowering them. Yet it’s distinct enough to be noted and appreciated. Flat-leaf parsley is known for its stronger flavor, while the curly-leaf variety is milder and mainly used as a garnish due to its beautiful ruffled leaves.
CULINARY USES
Finely chopped parsley can be sprinkled on soups, salads, and pasta dishes. It's a primary ingredient in sauces like Argentinian chimichurri and Italian gremolata, and is sometimes added to modern takes on pesto. Fresh parsley is often mixed into stuffings for poultry to contrast its brightness against the savory elements. It’s also sprinkled over roasted meats and vegetables as a finishing touch, or incorporated into butters and oils.
Fresh parsley is preferred for its vibrant top notes, but its dried form is used in seasoning blends and rubs for meats. It's typically used in dishes with longer cooking times to slowly release its flavor.
