Cooking With Italian Herbs – Parsley

August 22, 2013 at 1:49 PM | Posted in Uncategorized | Leave a comment

jovina cooks

Parsley: one of the most commonly used herbs, everywhere, including Italy. There’s an expression in Italy, most often said to children:

“Sei come il prezzemolo, sei dappertutto,” which means “You’re like parsley, you’re everywhere.”

Parsley, a familiar garnish on a variety of plates, is perfect for taming strong flavors which makes it an ideal complement for spicy dishes. It is an important component of a bouquet garni, which is a selection of fresh herbs – including parsley, bay leaves, thyme, rosemary and sage – tied together into a bundle and cooked in soups, sauces or stews.

Italian Flat Leaf Parsley (Petroselinum neapolitanum) has been cultivated and developed over so many centuries that its precise origins are difficult to pinpoint. This is compounded by the fact that the parsleys we know, today, probably bear little resemblance to their ancestors. The botanical name Petroselinum comes from the Greek word for stone (petro)…

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