Parsley's Historic Story
In Early New England, And Beyond
Parsley, a well-known herb in modern kitchens, holds a fascinating history that extends from the ancient civilizations of Egypt, Greece, and Rome, all the way to the colonial gardens of the Massachusetts Bay Colony. While today it may often be viewed as a simple garnish or seasoning, in earlier times, parsley was revered for its medicinal properties and symbolic importance.
Parsley in Ancient Egypt, Greece, and Rome
In Egypt, parsley was used both as a culinary herb and in ceremonial rites. The Egyptians considered parsley sacred, and it was often included in funerary arrangements and used in tombs to symbolize rebirth and eternal life. In Ancient Greece, parsley was more than just a garnish; it held deep cultural and symbolic significance. The Greeks associated parsley with death and mourning, as it was used to adorn graves. It was also awarded to winners of athletic games in the form of garlands, emphasizing its connection to both honor and remembrance.
The Romans adopted parsley as both a culinary and medicinal herb. Roman physicians used parsley to treat a variety of ailments, including digestive issues, kidney problems, and skin conditions. Romans were also responsible for spreading parsley throughout Europe during their conquests, which eventually influenced its use in England and, later, the American colonies.
Parsley in Early New England
As settlers from England began establishing themselves in the Massachusetts Bay Colony, they brought many of their cherished herbs, including parsley. Colonial herb gardens were often filled with practical plants that could be used for cooking, medicine, and household purposes. Parsley was grown for its versatility in the kitchen and its ability to aid digestion.
In the 17th century, herbs were essential for survival in New England, where the harsh climate made growing food a challenge. Parsley was commonly used in soups, stews, and sauces, where its fresh, peppery flavor brightened dishes. Colonists also used it medicinally to treat ailments such as indigestion, urinary tract infections, and even to freshen breath—a tradition that continues today with parsley’s reputation as a natural breath freshener.
Parsley was also one of the herbs that colonists learned to integrate into their cuisine by observing Native American practices. This exchange of knowledge allowed the settlers to adapt to the New England environment while still preserving the culinary and medicinal traditions of their European heritage.
The Versatility of Parsley
Beyond its history, parsley remains one of the most widely used herbs today. Rich in vitamins A, C, and K, as well as antioxidants, parsley is valued for its health benefits as much as its culinary applications. From sauces to salads, its bright green leaves add both color and flavor to countless dishes around the world.
The Lowdown on Parsley Types
There are two main types of parsley that are commonly grown and used in kitchens: Curly Leaf Parsley and Flat-Leaf Parsley (also called Italian Parsley). Each has its own characteristics, culinary uses, and flavor profiles, making them better suited for different kitchen purposes. Let’s explore these types and how you can best use them:
1. Curly Leaf Parsley (Petroselinum crispum)
This variety of parsley is the one most commonly used as a garnish due to its attractive appearance. Its tightly curled leaves add a decorative touch to plates, and it's often found as a garnish in restaurants.
Flavor: Mild, slightly grassy, and less intense than flat-leaf parsley.
Texture: Firm, with a somewhat coarse texture.
Best Uses: While curly parsley is great for garnish, it can also be used in sauces, soups, and salads where texture isn’t a key concern. It adds a light flavor without overpowering the dish.
2. Flat-Leaf Parsley (Italian Parsley, Petroselinum neapolitanum)
Flat-leaf parsley is considered more versatile in the kitchen due to its stronger flavor and easier-to-chop leaves. Professional chefs typically favor this variety for cooking.
Flavor: Bold and peppery, with a more pronounced herbal flavor than curly parsley.
Texture: Smooth and tender, making it easy to chop finely.
Best Uses: Flat-leaf parsley is ideal for cooking in sauces, stews, pestos, and marinades. It holds up well to heat and maintains its flavor better than curly parsley in cooked dishes. It’s also perfect for raw applications, like salads, chimichurri, or gremolata, where its flavor can shine.
Specialty Parsley Varieties
There are a few other, less common types of parsley that you might encounter:
Hamburg Parsley (Petroselinum crispum var. tuberosum): This variety is grown more for its edible root than its leaves. The root is often used in soups and stews and has a flavor similar to celeriac or parsnip. The leaves are still edible but less tender than flat or curly varieties.
Japanese Parsley (Mitsuba): This variety, native to Japan, has a milder flavor than Western parsley and is used in a range of Asian dishes. It’s not as common in Western kitchens but can be an interesting alternative if you’re exploring different herbs.
Which Parsley Should You Use?
For most cooking applications, flat-leaf parsley (Italian parsley) is the go-to choice due to its stronger flavor and ease of use. If you're making a sauce, pesto, or soup, flat-leaf parsley will deliver the best results. Curly leaf parsley works great for garnishes or dishes where a lighter, more subtle parsley flavor is desired.
In summary:
For bold flavor and versatile cooking: Use Flat-Leaf Parsley (Italian Parsley).
For garnishing and mild flavor: Use Curly Leaf Parsley.
Sidebar:
Parsley Pesto Recipe and Serving Suggestions
While parsley is commonly associated with its role as a garnish, it shines when made into a vibrant and flavorful pesto. Here’s a simple recipe for parsley pesto that makes for a delicious sauce when served over spaghetti.
Parsley Pesto Ingredients:
2 cups of fresh parsley leaves (stems removed)
1/2 cup of pine nuts (or walnuts as an alternative)
3 cloves of garlic
1/2 cup of freshly grated Parmesan cheese
Juice of 1 lemon
1/2 cup of olive oil
Salt and freshly ground black pepper to taste
Instructions:
In a food processor, combine parsley, pine nuts, and garlic. Pulse until the ingredients are finely chopped.
Add Parmesan cheese and lemon juice, then pulse again to combine.
Slowly drizzle in the olive oil while the processor is running, until the pesto reaches your desired consistency.
Season with salt and freshly ground black pepper to taste.
Serving Suggestion:
Boil a pot of spaghetti until al dente, then drain and reserve a small amount of pasta water.
Toss the spaghetti with the parsley pesto, adding some of the reserved pasta water to help the pesto coat the pasta evenly.
Serve with extra grated Parmesan on top and a sprinkle of toasted pine nuts for added texture.
This parsley pesto can be used in a variety of ways beyond pasta—it makes a great spread on sandwiches, a dip for vegetables, or a topping for grilled meats and fish.
Parsley’s Enduring Legacy
From its ancient roots in Egypt and Greece to the colonial kitchens of early New England, parsley has been an enduring part of herbal and culinary history. Whether valued for its medicinal properties or as a fresh addition to meals, parsley has traveled the world and continues to be a versatile and beloved herb in kitchens today.
Until next time...
I am...
Phil Wilson...
And, here's to living an Herbal Lifestyle With You!