Italian parsley/flat-leaf parsley

In ancient Greece, parsley – both curly and flat-leaf – was regarded as a sacred plant and a herb of love.

An old legend tells of how parsley is said to have originated from the encounter between a boy named Peter and a girl called Silie. The two made life difficult for one another and were constantly arguing. A wise druid, annoyed by these quarrels, brewed a drink from the roots of the ‘Peter’s herb’ and gave this potion to the pair. It had the desired effect. The two fell deeply in love and thus found their way to one another. Peter continued to grow as a root, whilst Silie developed into smooth or curly leaves. Ever since, the herb has been called parsley.

This enchanting legend suggests that couples can achieve true union after consuming parsley... As such, the herb was added to many medieval love potions and was sometimes even used in beer brewing. In our eastern neighbour, streets – home to establishments of that nature – were even referred to as ‘Petroselinums’ alleys.

The plant is a biennial herb and flowers in June and July of its second year. Italian parsley (= Petroselinum neapolitamum) belongs to the umbellifer family and thrives in sunny to semi-shaded spots in the garden. For healthy and vigorous growth, it requires slightly moist, humus-rich and nutrient-rich garden soil.

Originally introduced to our gardens from southern Europe, this herb should not be sown too early, as the seeds require a consistently warm soil temperature to germinate. Late summer is the ideal time for sowing, so that you can harvest the fresh, tasty herb the following spring. Soup herb – as parsley is also known – should not be sown or planted out twice in the same spot. Please note that parsley does not get on well at all with chives (Allium schoenoprasum) as ‘neighbours’.

Parsley is also easy to grow in pots on the balcony or on the windowsill. To store freshly cut parsley for a short time, place it loosely in a plastic bag and put it in the vegetable drawer of the fridge. To generally strengthen the plants, add diluted nettle extract (1:10) to the watering can from time to time.

In phytomedicine today, parsley is primarily used as a diuretic, diaphoretic, blood-purifying, appetite-stimulating and decongestant. It is also said to help with toothache when mixed with oil and salt and applied directly to the affected tooth. The crushed leaves can also be applied externally to treat bee and wasp stings.

In aromatherapy, parsley oil is extracted from the leaves, seeds or roots using steam distillation. However, it must only be used therapeutically under expert guidance, as essential oils are highly concentrated remedies and a thorough understanding of dosages is essential.

As well as various essential oils, the plant is also characterised by a high content of vitamins A, B and C; it contains iron salts and potassium, and the leaves are rich in chlorophyll.

Parsley adds a splash of colour to dishes. Please note, however, that freshly chopped or finely sliced Italian parsley should only be sprinkled over the dish at the very end.

When it comes to parsley or soup herb, we are most familiar with the curly-leaved variety and the flat-leaved Italian variety, to name just the two best-known types. Whilst curly-leaf parsley is characterised by its highly decorative and aromatic leaves, the Italian variety is said to have an even more intense flavour. This tasty and highly prized culinary herb is usually used fresh and can be harvested throughout the gardening year – with the exception of the flowering period. The leaves can also be dried in an airy, shady spot and stored in jars for winter use. Fresh, finely chopped parsley can also be frozen with ease and adds a touch of summer freshness to winter cooking. Whether in a traditional bouquet garni, a green sauce, a harmonious seasoning blend or much more besides, parsley is an all-round herb that no kitchen should be without.