Parsley

Petroselinum crispum (Umbelliferae)

Can be found in Cromptons Kitchen Fish & Seafood, Italian and Spicy blends.

Parsley is an old southern European herb, native to the Mediterranean. It has been cultivated for more than 2000 years. It is probable that it was first used in a culinary way in the Middle Ages, and it is thought that Charlemagne grew it on his estates.

Coming in several varieties, the two best know to us are the flat leafed and curly leafed. Perhaps the curly leafed variety was historically more popular due to the fact that the flat leafed variety resembled Fool's Parsley, which is a poisonous weed. In fact, the flat leafed parsley is more fragrant and less bitter than the curly leafed variety.

Used prolifically as a vibrant garnish, its history can be traced back to the ancient Romans. It was also used to decorate the tombs of the deceased by the ancient Greeks.

Parsley is a very nutritious herb, and has been related to, amongst other beneficial uses:-

• Inhibiting tumour formations
• Play an important part in cardiovascular health
• Help with protection against Rheumatoid Arthritis
• It can also help to keep your breath fresh!

Tip

If you have a glut of curly leafed parsley, it is best to freeze it – retaining most of its flavour, it will not retain its crispness – use in recipes where it will be blended, or where it can be added without thawing.

For flat leaf parsley, dry it on a clean kitchen tea-towel. Placed in a single layer, leave it in a dust free place to dry naturally – then store in an airtight container in a cool, dark, dry place*.

* Cromptons Kitchen uses dried parsley in its recipes – however, due to the fact that all our herbs and spices are blended with wet natural grey sea salt, they retain their full flavour for much longer, and it is therefore unnecessary to use large quantities to achieve great results. Always refer to the “use by” date on our products to ensure that you gain maximum flavour.