Parsley (also known by its scientific name Petroselinum crispum) is a biennial herbaceous plant with light green, lobed leaves. The flavor of parsley is fresh, slightly spicy and can be reminiscent of celery. Parsley originally comes from the Mediterranean region and has been an integral part of Mediterranean and German cuisine for centuries. Parsley grows best in sunny to partially shaded locations on well-drained soil. Parsley can be grown in the garden as well as in pots on the balcony or windowsill. The parsley leaves are harvested as they grow and can then be dried and shredded. The shredded form of parsley makes it easier to dose and the dried form extends its shelf life. Parsley has a spicy taste with a hint of anise and lemon. Parsley also brings out the flavors of other spices with its peppery note.
Use of parsley
Parsley is a universal spice that goes well with a wide range of dishes. Dried and chopped parsley can be added to soups, sauces, stews, vegetable dishes and salads. For classic parsley potatoes, the potatoes are boiled and then mixed with olive oil or butter and seasoned with dried parsley, garlic, salt and pepper. Optionally, you can put them in the oven for a few minutes to make them crispy. Vegetable stir-fries, quarks, dips or herb butter can also be perfectly rounded off with parsley. Overall, parsley is a real all-rounder that goes well with many different dishes. It is not only particularly popular in dishes, but also because of its health aspects. Parsley is rich in vitamin K and vitamin C. The wide range of uses makes parsley a very special herb in the kitchen.
Storage:
Parsley should be stored dry and ideally airtight to retain its intense aroma for a particularly long time.
