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Parsley
Description
Parsley (Petroselinum crispum) is probably the most
popular and versatile herb available. It has a very mild, fresh flavour.
Parsley complements - lamb, chicken, ham,
casseroles, fish, vegetables, salads, egg and cheese dishes, soups,
sauces.
Did you know?
The Greeks used Parsley to crown victors at the
Isthmian Games. It was also a symbol of death and scattered over tombs.
The Romans were the first to use Parsley as food and ate it like
lettuce. The Romans believed Parsley worn as wreaths around their necks
prevented drunkenness. Parsley has always been linked to the occult. It
was believed that the seed germinated slowly because it had to go down
to the devil and back seven times before it would grow. An old saying
goes ‘Where Parsley thrives, the missus is master’.
Quality
Parsley should have a good fresh green colour, even
leaf particles and a mild aroma.
Usage
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Parsley
is an essential part of Bouquet Garni .
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Gremolata
is a garnish of grated lemon rind, Garlic and Parsley sprinkled over the
traditional Italian dish, osso bucco.
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Sauté
mushrooms in butter, Garlic and a good tablespoon of Parsley.
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Add
Parsley to white sauce and creamy dips to give colour and a mild
flavour.]
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Toss a
tablespoon of Parsley into all salads, eg potato, pasta, lentil and
green salads.
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Parsley
is a good garnish for white fish as it will not overpower the delicate
flavour.
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Whilst
French cuisine does not use a wide variety of herbs and spices, Parsley
is used to flavour many dishes such as the well known jambon persillé.
This dish, made with chopped ham in aspic, flavoured with Parsley,
Garlic and vinegar is excellent for buffets.
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