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Exploring Parsley: The Lonely, Unappreciated Herb

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Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

Parsley

Parsley

"I Don't Get No Respect"

Pity the poor parsley plant; it's the Rodney Dangerfield of herbs. Parsley is always pushed to the edge of the plate with the uneaten peas—just a frilly decoration, a charming splash of color.

But without it how could we accent buttered new potatoes, create a mixed-herb pesto, enjoy tabouleh salad, or prepare the perfect chimichurri?

Without parsley, we would be lost. And that is why it is the most familiar and most-used herb in America. However, parsley is not American, nor is it an innovative cooking ingredient.

Let me tell you a story.

But I Do Have a Long History

The ancient Greeks believed that parsley was sacred and used it to adorn not only their victorious athletes, but also the tombs of the dead. It is possible that the Israelites used parsley as one of the bitter herbs in their Passover meal. Pliny the Elder (23-78 AD) is thought to have said that “not a salad or sauce should be presented without it”. The Romans used it as well, and it is believed that parsley traveled with them to Britain where it decorated Elizabethan gardens years later.

Roman revelers were known to wear a few sprigs of parsley to prevent intoxication, and they chewed parsley to hide the alcohol on their breath when they got drunk anyway.

And It Is Shrouded in Superstition

If you have ever tried to grow parsley, you know that it is temperamental, to say the least. An old English saying states:

"Parsley seed goes seven times to the Devil and back before it germinates".

One could conclude, therefore, that the seeds that finally germinate have been rejected by Satan. Ironically, at Roman weddings, wreaths of parsley were given to protect against demons. Perhaps their thinking was that if the parsley had grown here on earth the Devil had found it unacceptable, and so it would be free of evil spirits.

Another myth was that the seeds should be sown only on Good Friday. Some claimed that only witches could successfully cultivate the herb. Even today there are those who say that transplanting parsley from one home to another will bring bad luck.

What's in a Name?

The etymology of the name “parsley” is confusing, and rather lengthy. Some say it is a combination of the Old English petersilie and the Old French peresil—and that both of these are derived from the Latin petrosilium, which is taken from the Greek petroselinon from petros "rock, stone" + selinon "celery."

Yes, parsley is related to the celery plant--and carrots and parsnips as well. In addition to its mythical qualities, it also has a long history of medicinal and culinary uses. Parsley has been used as an insect repellent, as a poultice for cuts and sores, as an aphrodisiac, and even a cure for baldness.

Parsley

  • Botanical Name: Petroselinum crispumim
  • Plant Type: Herb
  • Sun Exposure: Full sun, part sun
  • Soil Type: Loamy
  • Description: Parsley is a biennial plant with bright green, featherlike leaves in the Apiaceae* family

* Other plants in this family include anise, caraway, carrot, celery, chervil, coriander (cilantro), cumin, dill, fennel, and parsnip.

How to Successfully Grow This Fussy Beast

I must confess that I have not had much, if any, success in sowing parsley from seed. My best and most prolific parsley plants have been purchased as seedlings. However, I have also found that if I allow those seedlings to grow and prosper and ultimately go to seed, little parsley babies will appear the following year. And, the cycle goes on and on and on.

If you are determined to try to sow (and grow) parsley from seed, here is a link that provides clear instructions.

Flat leaf and curly parsley

Flat leaf and curly parsley

The Fraternal Twins of Parsley

There are two varieties of parsley. The curly or "common" parsley (Petroselinum crispum) is most often used in the United States. Flat leaf parsley (Petroselinum crispum neapolitanum) appears more often in Mediterranean cooking.

Can they be used interchangeably? I will answer that with a tentative yes. Of course curly parsley has more texture. Some people think it is bitter; I find that the taste varies from plant to plant. Flat leave parsley has a more robust flavor and lends itself well to sauces and stews.

Let's look at some innovative ways to use parsley—it deserves more than being just a garnish.

Parsley potatoes

Parsley potatoes

Parsley Potatoes

At the introduction of this article, I made reference to a recipe with buttered new potatoes. This is about as easy as it gets.

Ingredients

  • 1 1/2 pounds new (white, red, or Yukon gold) potatoes
  • 2 tablespoons butter, melted
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Add 1 inch of water to a large saucepan with a lid. Cover and heat to boiling over high heat. Add the potatoes. Cover and heat to boiling, reduce the heat. Cook covered 20 to 25 minutes or until tender; drain and return to the pan.
  2. Drizzle butter over the potatoes. Sprinkle with parsley, salt, and pepper. Stir gently to coat potatoes.
Mixed herb pesto on bread (yummy crostini)

Mixed herb pesto on bread (yummy crostini)

Mixed Herb Pesto

Ingredients

  • 1/4 cup pine nuts, almonds, or walnuts
  • 1 clove garlic, peeled and coarsely chopped
  • Pinch of coarse salt
  • 2 tightly packed cups small basil leaves
  • 1 tightly packed cup fresh Italian parsley leaves
  • 1 tbsp. fresh herb leaves (oregano, marjoram, chives, or sage)
  • 1/2 cup grated Pecorino Sardo or Parmigiano-Reggiano
  • 6 tablespoons extra-virgin olive oil

Instructions

Combine nuts, garlic, salt, basil, and parsley leaves in bowl of food processor. Pulse until finely chopped. Add cheese and olive oil. Pulse until smooth and well-blended.

Tabbouleh salad

Tabbouleh salad

Tabbouleh Salad

Ingredients

  • 1 cup bulgur wheat
  • 1 1/2 cups boiling water
  • 1 1/2 tsp. salt
  • 1/4 cup lemon juice
  • 1 heaping tsp. crushed garlic
  • 1/2 cup scallions, sliced
  • 1/4 cup olive oil
  • 1 tablespoon dried mint leaves
  • 2 medium tomatoes, diced
  • 1 cup fresh parsley, minced
  • 1 cup cucumber, chopped
  • 1 can garbanzo beans (chickpeas), drained

Instructions

  1. Combine bulgur wheat and boiling water in a large mixing bowl. Let stand for 15-20 minutes, or until all water is absorbed.
  2. Stir in the salt, lemon juice, garlic, scallions, and olive oil. Cover and place in the refrigerator to marinate 2-3 hours.
  3. Just before serving stir in the remaining ingredients and mix well.

And you can add these ingredients

Want to add a bit more crunch, color, flavor, or protein? Here are some suggestions:

  • 1/2 cup olives (black, Kalamata, or mixed)
  • 1 cup grated carrot
  • 1/2 pound cooked shrimp
  • 1 cup shredded cooked chicken (the white meat from a rotisserie chicken would be great here)
  • 1 cup diced zucchini (in place of or in addition to the cucumber)
  • 1/2 cup diced red bell pepper
  • 1/2 cup to 1 cup chopped nuts (walnuts or almonds would be a good choice)

Chimichurri Sauce

Ingredients

  • 3 cups chopped flat-leaf parsley, firmly packed (leaves only, no stems)
  • 3 tablespoons chopped fresh oregano
  • 1 tablespoon minced fresh garlic
  • 1 tsp. salt
  • Juice of 1/2 large lemon
  • 3/4 cup olive oil

Instructions

  1. Place all of the ingredients in the bowl of your food processor. Process until smooth.
  2. Cover and chill until ready to use. This can be kept in the refrigerator for 2 days.

© 2015 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on October 18, 2017:

Thank you, Deborah. It gives that little pop of flavor to so many things.

Deborah Minter from U.S, California on October 18, 2017:

Wonderful article! I love parsley.

Lawrence Hebb from Hamilton, New Zealand on July 03, 2015:

Might pay if you have it in pots to move the plant indoors (like a garage but with sunlight) as I forgot until afterwards that not everywhere is blessed with mild winters!

Just an idea

Lawrence

Linda Lum (author) from Washington State, USA on July 03, 2015:

Lawrence - I will try again with over-wintering parsley. In the past we have typically had one or two below-freezing periods that would blacken and kill just about any annual that dared raise its little head. However, it seems that our weather cycle has changed. Last winter was unusually mild. We had had only 1/4 inch of rainfall since May--and that is VERY unusual for western Washington. We have the reputation of having more rain than anywhere else.

Lawrence Hebb from Hamilton, New Zealand on July 03, 2015:

We've always got parsley in the garden. Here's a tip, if you harvest the parsley before it goes to seed the plant will keep producing (one of our plants has been in the garden for about three years).

The secret is harvesting before going to seed.

Awesome hub

Lawrence

Payal N Naik from Mumbai on July 02, 2015:

Ya knowing the health benefits,I always try to do the garnishing with parsley.

Linda Lum (author) from Washington State, USA on July 01, 2015:

Payal - I am glad that you like parsley. It has many health benefits.

Payal N Naik from Mumbai on July 01, 2015:

Hi, ya we are able to grow it in mumbai but it takes 2-3weeks.

Payal N Naik from Mumbai on July 01, 2015:

Hi, yes we are able to grow but it takes 3-4weeks to grow. I have been using parsley for weight loss and it has really worked well for me.

Linda Lum (author) from Washington State, USA on June 30, 2015:

Thank you Payal - Are you able to grow parsley in Mumbai?

Payal N Naik from Mumbai on June 29, 2015:

Great info about the herb.

Linda Lum (author) from Washington State, USA on June 27, 2015:

Jackie - Today it is 90 degrees F where I live. This is most unusual for us, so we are dying! Rather than heat up the kitchen, I made the tabbouleh salad for dinner tonight. I'm glad you liked the story.

Jackie Lynnley from the beautiful south on June 27, 2015:

I will tuck your recipes away and try them. Interesting little devil story too. Great fun and useful article! ^+

Linda Lum (author) from Washington State, USA on June 24, 2015:

Nell - Thank you so much. I am glad that you enjoyed my hub. By the way I just hopped over to your page and read a few of your hubs. I love your style!

Nell Rose from England on June 24, 2015:

Hi, I used to grow it on my balcony, and always use it as stuffing, but never for anything else, great read and I learned something new!

Linda Lum (author) from Washington State, USA on June 23, 2015:

Rachel - Lucky you for having a thriving parsley patch. I will follow your advice. Thanks.

Linda Lum (author) from Washington State, USA on June 23, 2015:

Eric - So glad I could be of service. Would love to know which recipe you chose and how it turned out for you.

Linda Lum (author) from Washington State, USA on June 23, 2015:

Flourish - Yes, parsley is good for freshening the breath. The Romans figured that one out (LOL).

Linda Lum (author) from Washington State, USA on June 23, 2015:

Bill, you have an amazing little farm. Would love to know how you and Bev use your parsley.

Linda Lum (author) from Washington State, USA on June 23, 2015:

Buildreps - I love tabbouleh salad, especially in the summer when the weather is so unbearably hot. Thank you for stopping by.

Linda Lum (author) from Washington State, USA on June 23, 2015:

RTalloni - thank you for stopping by. Yes, I find that once you get it going, parsley will be a faithful companion for years to come.

Rachel L Alba from Every Day Cooking and Baking on June 23, 2015:

Hi Carb Diva, I have been growing flat leaf Italian parsley for years now. I never had any trouble growing it. The more you cut it to use it, the more it grows back. I don't know much about different kinds of dirt, though. That might have something to do with it. Thanks for sharing.

Blessings to you.

Eric Dierker from Spring Valley, CA. U.S.A. on June 23, 2015:

I love great timing. I was bemoaning our regular green leafy nutritional choices for cooking --- and here is your article. Parsley it is and a new treat will be with dinner tonight. Thank you

FlourishAnyway from USA on June 23, 2015:

I'm a failed gardener (mixed success at best), but thankfully I can grow this one. Be also heard that it is useful for cueing, as a breath freshener or neutralizer.

Bill Holland from Olympia, WA on June 23, 2015:

I'm not the world's greatest gardener but I can grow parsley....and I love it...the best of both worlds. :)

Buildreps from Europe on June 23, 2015:

Great info about this herb. Very nice recipe for making tabbouleh salad.

RTalloni on June 22, 2015:

Neat read and thanks for the info. In the past I've also had good experience with parley reseeding itself.