Parsley, Petroselinum crispum, belongs to the family Apiaceae and has been cultivated for thousands of years. It originates from the Mediterranean region where it grows wild.
What may be good to know is that the wild-growing parsley is toxic. The parsley we eat is refined and classified as curly parsley, root parsley, and flat-leaf parsley, for example. The plant's leaves and stems are rich in apiol oil, which gives parsley its unique and spicy taste.
Parsley is rich in vitamin A, vitamin C, calcium, and iron. In other words, this super plant is a real health elixir for the body.
Today, parsley is found in an incredible number of recipes around the world. Stews, pickles, sauces, and dips are just some of the examples on the long list. Our personal favorite recipe at Florea is to make our own parsley butter because it tops any grill night!
Parsley can be grown both outdoors and indoors year-round with a little plant lighting. It can be pre-cultivated, but parsley can also be sown directly in the planting site. Parsley grows in most soils, even nutrient-poor ones, but provides a larger yield if fertilized. It thrives in both sunny and semi-shady locations but wants plenty of water to thrive.
Pairs well with: tomatoes, chili, potatoes, and peas
Does not pair well with: mint and lettuce
Parsley is great to grow in hydroponics.
Here's a little tip from us: when parsley is chopped, the aroma disappears quickly and is replaced by a more grassy taste, so our tip is to always eat it freshly chopped!
