Don’t despise parsley,
that sprig of green that usually sits as a decoration on your dinner
plate. It has much more going for it besides just looking pretty. Petroselinum
hortense originated along the Mediterranean and has been used as a culinary herb for thousands of
years. First cultivated in England in 1548, parsley
originated on the island of Sardinia. It has since become completely
naturalized in various parts of England and Scotland. Gerard declared it
delightful to the taste and agreeable to the stomach.
The
herb is said to have been dedicated to Persephone and to funeral rites by
the Greeks. Ancient Greeks used parsley to form funeral wreaths and when
profusely planted, became a green velvety carpet over the mounds of
newly-dug graves. Garlands of parsley were used by the Greeks to crown
their heroes. Greek lovers made wreaths to present to their beloved ones
as expressions of true affection.
Romans also used garlands to crown their victorious athletes. They prized
the herb highly for its aromatic flavor in sauces and other foods.
Sumptuous parsley garlands were used to decorate the banquet tables of the
Romans to absorb the fumes of too much imbibing. The word, parsley, is
derived from the Greek word “petroselinin” which means “stone breaker”. Petroselinin
became corrupted into Petrocilium - then anglicized into Peterslylinge,
Persele, Persely and finally, Parsley. The Swiss call it “petersil”.
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DID YOU KNOW?
-An old saying warns parsley must go to the devil and back seven
times before germinating.
-Corpses were sprinkled with parsley to deodorize them.
-Growing wild from Sardinia east to Lebanon, parsley is cultivated
throughout the temperate zone.
-The French variety of parsley does well grown on a windowsill.
-Parsley works well with most foods except sweets.
-An old folktale states: “if parsley is thrown into fish-ponds it
will heal the sick fishes.” |
The
leaves of the curly French parsley variety (Petroselinum Crispum)
have a high chlorophyll content and are very effective at removing traces
of onion and garlic odors –the original breath freshener! A reliable and
indispensable herb in the kitchen, parsley has an impressive repertoire of
culinary uses. Parsley is found to be a source of calcium, thiamin,
vitamin B1, riboflavin, vitamin B2, niacin and vitamin C, besides being a
rich source of iron. A poultice of the leaves is said to be an
efficacious remedy for the bites and stings of poisonous insects. The
bruised leaves, applied externally, have been used to dispel tumors
suspected to be of a cancerous nature. Distilled water of parsley was
formerly given to children troubled with wind, as dill water still is.
