Parsley

Parsley is the world’s most popular herb. It derives its name from the Greek word meaning “rock celery” (parsley is a relative to celery). Parsley is native to the Mediterranean region of Southern Europe. While it has been cultivated for more than 2,000 years, parsley was used medicinally prior to being consumed as a food. The ancient Greeks held parsley to be sacred, using it to not only adorn victors of athletic contests, but also for decorating the tombs of the deceased. The practice of using parsley as a garnish actually has a long history that can be traced back to the civilization of the ancient Romans. While it is uncertain when parsley began to be consumed as a seasoning, it seems to be sometime in the Middle Ages in Europe. Some historians credit Charlemagne with its popularization since he had it grown on his estates.

Taste and Uses

Parsley is widely used in Middle Eastern, European, and American cooking. In central and Eastern Europe and in Western Asia, many dishes are served with freshly chopped parsley sprinkled on top and it is often used as garnish on dishes around the world. Although it is most popular as a garnish, parsley is also commonly used as an ingredient in stocks, soups, and sauces.

Kitchen Tips

Add parsley fresh as a finishing garnish to get the full impact of flavor, or cook it to decrease its prominence in a recipe. To use North Shore Living® Parsley remove the amount you need by snipping it from the root ball, wash and pat dry. If your recipe calls for it to be minced, chop the leaves and stem finely with a sharp kitchen knife. When substituting fresh herbs in a recipe calling for dry, one part dry is equal to three parts North Shore Living®. Try one of our recipes or simply pair it with one of the ingredients suggested below:

  • Vegetables: cucumber, mushroom, potato, spinach, tomato, zucchini
  • Seafood: anchovies, halibut, salmon, shrimp, swordfish, tuna
  • Meat and Poultry: chicken, duck, ham, pork, sausage, steak, turkey
  • Soups and Sauces: beef bouguigon, chicken paprikash, clam chowder,  goulash
  • Dairy: cheese, cottage cheese, eggs, goat cheese, omelets, quiche, soufflé, sour cream, yogurt
  • Legumes and Grains: beans, couscous, lentils, pasta, rice
  • Fruit and Dessert: apple, avocado, lemon, mango
  • Herbs and Seasoning: basil, bay leaf, capers, chervil, garlic, lemon zest, rosemary, savory, tarragon, thyme
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