What’s Below:

About Parsley

Cooking & Storage

Recipes

ABOUT Parsley

Parsley is a tender, fragrant culinary herb that has a mild peppery, bright and earthy flavor. It has been growing wild along rocky Mediterranean shores (encompassing Libya, Egypt, Palestine, Turkey, and Greece) for over 5,000 years where it is still an important herb in that region as well as across the globe. Parsley is typically used as garnish or herbal infusion to add brightness to a variety of dishes, but is also valuable as a medicine (see below).

Across cultures parsley has also been historically viewed as a sacred plant, and ancient Greeks had lots of superstitions about it surrounding death, as it’s believed that the plant emerged into existence from blood. This feeds into other superstitions that include not cutting parsley if you’re in love, as it may end or disrupt the relationship; and to use it for funeral purposes to protect the dead. Other beliefs were that parsley’s long germination time was due to its need to visit hell several times before sprouting.

All this is to say that, parsley is a highly valuable herb in the kitchen as well as other applications, and is one that very clearly demands respect however you choose to engage with it.

COOKING & STORAGE

• Edible parts: Leaves and seeds

• Medicine and Nutrients:  Parsley is a great source of vitamin C, A and K. Consumed in large, concentrated quantities, parsley is known to induce labor in pregnant people as well as to soothe menstrual cramps.

• Storage: To store, rinse your parsley, then dab the herbs dry with a few paper towels. Wrap the herbs loosely in the dampened paper towels and place them in a resealable bag and refrigerate. This method will keep your parsley fresh and wilt-free for about two weeks.

• Ways to Prepare: Parsley can be chopped roughly or finely to add to vinaigrettes, dressings, soups, marinades, and as a garnish. You can also add it to a bouquet of herbs tied together and simmered in a stock.

RECIPES

• Tabbouleh (Palestinian parsley salad) (Taste of Palestine)

• Chimichurri (Argentinean herb sauce) (Olivia’s Cuisine)

• Cannellini Bean Salad (Amira’s Pantry)

• Simple Spanakopita (Amira’s Pantry)

• Ghormeh Sabzi (Iranian herb, lamb and bean stew) (Unicorns in the Kitchen)

• Fresh Herb Falafel (Chickpea fritters) (Bon Appetit)

• Gremolata (Italian parsley, garlic and lemon topping)

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri