Parts of plant used/cooking uses
Fresh leaves: used for garnishing such food dishes as meat, fish, and vegetables.
Fresh, dried, and dehydrated leaves flavor a wide array of food products (salads, sauces, soups, stews, eggs, and processed foods)
Seed oil: employed as a fragrance in perfumes, soaps, and creams.
Medicinal plant: antispasmodic, carminative, diuretic, emmenagogue, and stomachic, remedy for asthma, conjunctivitis, dropsy, fever, and jaundice.
Parsley is the most widely used culinary herb in the United States.
Parsley originated in Europe (Southeastern Europe, the Mediterranean region or western Asia)
western United States, Germany, France, Hungary, and several other European countries
Recipe (Parsley Sauce)
- 425 ml full fat milk
- Bunch of flat leaf parsley finely chopped (keep stalks)
- 1 bay leaf
- 1/4 onion, thickly sliced
- 5 peppercorns
- pinch of nutmeg
- 20g plain flower
- 40g butter
- squeeze of lemon juice
- salt & pepper
- Put the milk, parsley, stalks, bay leaf, onion, peppercorns, and nutmeg in a heavy-bottomed pan
- Bring to a boil over a medium heat, then remove from the heat & allow to get cold.
- Slowly melt the butter in another saucepan. Add flour and stir continuously for a minute so you cook our the raw flour flavor. Remove from heat.
- Strain milk through a sieve and slowly add the milk to the butter and flour mix. Keep combining a little more milk every few seconds until it's all added. It should be a thin, lump-free sauce.
- Return the pan to the heat and stir the sauce until it's thickened.
- Once thickened, remove it from the heat. Add the chopped parsley, lemon juice, salt, and pepper.
- Serve with potatoes, fish, etc