Parsley
Flat or curly, a botanical cousin of the carrot.
- Season: March, April, May, June, July, August, September, October, November
- Peak season: May, June
- Botanical family: Apiaceae
History
Native to the eastern Mediterranean, parsley was used by the Greeks to weave crowns before the Romans turned it into a cooking herb. Charlemagne listed it among the plants to be grown in the gardens of his estates.
Origin and growing regions
Parsley is grown almost everywhere in France:
- Provence-Alpes-Côte d’Azur
- Brittany
- Île-de-France
Benefits
Parsley is much more than a garnish:
- Vitamin C: It contains a lot, as long as it is eaten raw.
- Vitamin K: Present in large amounts.
- Chlorophyll: It freshens the breath.
- Flavour without salt: Best chopped and added at the end.
Varieties
- Flat-leaf parsley: More fragrant, for cooking.
- Curly parsley: Milder, often used as a garnish.
- Root parsley: Its root is eaten, like a parsnip.
Zero waste
- Storing: As a bunch in a glass of water in the fridge: 1 to 2 weeks.
- Freezing: Chopped, in a bag: up to 6 months. Crumble it straight from frozen.
- Nothing goes to waste: The stems flavour stocks and soups. Wilted parsley can be blended into a green sauce.