Season: Fall - Spring
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Garden parsley is a bright green, biennial plant in temperate climates, or an annual herb in subtropical and tropical areas.
Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter. In the second year, it grows a flowering stem to 75 cm (30 in) tall with sparser leaves and flat-topped 3–10 cm diameter umbels with numerous 2 mm diameter yellow to yellowish-green flowers.
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Mature Height
36 Inches |
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Mature Width
24 Inches |
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Light
Half Sun |
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Water
High |
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Uses
Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles.
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RECIPES
Parsley Pesto Pasta
Ingredients
• 1 lb. fettuccini
• 1 bunch Italian parsley
• 1/2 cup grated parmesan
• 2 Tbsp lemon juice
• 2 cloves garlic
• 1/4 tsp salt
• 1/2 cup olive oil
Instructions
• Rinse the parsley well and shake off as much water as possible. Remove the leaves from the stems and place them into the food processor. Also add the garlic (peeled), parmesan cheese, and lemon juice. Pulse until there are no large chunks of garlic left.
• Slowly add the olive oil through the spout on the lid as you continue to pulse the mixture. Scrape down the sides of the bowl as needed and pulse until smooth. Taste the pesto and add salt to your liking. I added 1/4 teaspoon. You want the pesto to be slightly saltier than you’d think because it will be spread out thin over the pasta.
• Cook the pasta according to the package directions (this can done while you make the pesto). Before draining the pasta, reserve about a half cup of the starchy cooking water. Drain the pasta, let cool slightly (about 5 minutes) and then return it to the pot. Add the pesto and stir to coat. If the pasta becomes dry, clumpy, or sticky, use a small amount of the pasta water to help loosen it up. Serve warm!
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