Mary Allen
Parsley is a herb of the Umbelliferae family. In Switzerland, the herb is also called Peterli. In botany, it has the Latin name Petroselinum crispum. Parsley is one of the most commonly used herbs in European cuisine. Its origin is in the Mediterranean region.
There are two types of parsley. The leaves of the curly parsley have a wavy shape with many leaf tips. Flat-leaf parsley is also called Italian parsley. It has flat leaves and a stronger flavor. This is why flat-leaf parsley is usually more popular with cooks.
Many people grow parsley in a small pot. It is important where you put the pot. Parsley must not get too much sun, otherwise, it will quickly wither. A pane of glass can intensify the sun’s rays. Therefore, a window seat is not necessarily suitable. It is best to place the pot outside in the semi-shade.
Also when watering it is important to note: Not too much and not too little water. The water must not be too cold either. When you pick parsley, you should do it from the outside in. In the center is the heart of the plant, which should be preserved so that new shrubs can grow.
Fresh parsley can only be stored for a few days. It is mostly used in cold dishes because a lot of flavors are lost during cooking. The Frankfurt green sauce is well-known, for which parsley, chervil, chives, and other herbs are used. In addition, parsley can also be found as a decoration on cold dishes or as a spice in stews.