Parsley

Parsley (Petroselinum crispum) is a bright green, biennial herb, also used as spice. It is very common in Middle Eastern, European, and American cooking. Parsley is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro), although it has a milder flavour than coriander. In Central and Eastern Europe and in West Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Green parsley is often used as a garnish. The fresh flavour of the green parsley goes extremely well with potato dishes, rice dishes (risotto or pilaf) or vegetable stews. In Southern and Central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used to flavour stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups and green salads. Parsley is a key ingredient in several West Asian salads, e.g., tabbouleh (the national dish of Lebanon). Persillade is mixture of chopped garlic and chopped parsley in the French cuisine. Italian Gremolata is a mixture of parsley, garlic, and lemon zest. Also, the consumption of parsley is thought to contribute to sweet smelling breath. Root parsley is very common in Central and Eastern European cuisines, where it is used as a soup vegetable in many soups and in stews and casseroles.