French Parsley
Petroselinum crispum 'French'
French or flat leaf parsley is far more commonly used
in Mediterranean countriesthan the curly variety.
It has a much stronger flavour and it is also said to have a better taste as well.
Certainly top chefs nearly always use french parsley in preference to the curly one.
Parsley originated in Sardinia and is a biennial herb.
This means that it will flower and go to seed in the summer of its second year.
It is best grown as an annual plant therefore, planted freshly each spring.
Parsley in rich in iron and Vitamins A and C.
The stalks can be added to casseroles and dishes that need long cooking,
the leaves however should be chopped and added at the end of the cooking time to retain the best flavour.
Parsley has a fresh but earthy taste and comes from the same family as fennel and celery.
It goes well with all types of vegetables, fish and eggs,
and also in sauces, soups, stuffings and many different savoury dishes.
Parsley is also has excellent properties which make it useful in beauty and cosmetics.
It has astringent properties and can used as an ingredient in cleansers and face masks to help with oily skin problems.
Parsley face mask
Puree a large bunch of parsley in a blender with a little boiling water. (A juice extractor maybe used) Strain and mix the juice with an equal amount of natural yoghurt. Spread in a thick layer over the face, avoiding the eyes and relax for 15 minutes. Rinse off with cool water. Do not repeat more than twice a week.
Dried parsley has very little flavour and the best method to preservation is by freezing either in tightly sealed bags,
or in ice-cube trays with a little water.
Hot parsley tea is a tonic and a diuretic and also helps those with rheumatism.
The leaves can be chewed to sweeten the breath after eating garlic or other strong tasting food.
Recent medical opinion suggests that parsley should be avoided during pregnancy.