Parsley

Petroselinum crispum

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Parsley

Probably the most commonly used herb, there are many different varieties, including broad-leaved, curly-leaved, Hamburg and Neapolitan (Italian) parsley. The leaves and stems of the plant are used, of which the stems have the strongest flavour. It is also available in the form of dried flakes, though this is nowhere near as good as the fresh. Parsley is used, chopped, in large quantities to flavour sauces, soups, salads, omelettes and stuffings and can be used as a decorative garnish for virtually any savoury dish. It forms the basis of fines herbes and many sauces such as parsley, tartare and ravigote, and maître d’hôtel butter. The stems are always included in bouquets garnis.