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By Robin EH. Bagley

Parsley, petroselinum crispum or petroselinum sativum, though ubiquitous in today’s kitchens, has an infamous history. Originating in the Mediterranean, it had diverse uses in ancient Greece and Rome. The Greeks revered it, weaving it into crowns for the winners of the Isthmain Games. However, they did not eat parsley as it was dedicated it to Persephone, thus associated with the dead. Romans thought it was an antidote to poisons and served it on plates along with the food. Evidently eating at some Roman kitchens was a bit dicey! Perhaps stemming from being associated with the dead in ancient Greece, parsley developed a bad reputation in the Middle Ages. Parsley was associated with devil, black magic, and was supposedly only grown by witches.

Long known as a breath-freshener, parsley is also known to relieve indigestion, making it a good way to end a meal. The Romans probably figured that out after their nervous habit of eating it to prevent being poisoned. Parsley can be used as a diuretic and expectorant, and it’s said that an infusion of parsley is good for gallstones.

Parsley is a bit of a come-back kid, considering its rather baleful beginnings, because it’s now a tremendously popular culinary herb. A main herb in the bouquet garni and fines herbes, this herb is used in everything from omelets to soups and salads. Pesto can be made from it, and it is a delightful addition to herb butter. A forgiving herb, parsley dries and freezes well. It’s an important part of the Passover Seder, symbolizing hope and rebirth.

There are two varieties of parsley found in today’s gardens, curly-leafed and Italian or flat-leafed. The curly-leafed parsley is a smaller plant also well-suited to foliage in flowerpots. The Italian parsley is larger with dark green leaves, a stronger flavor and is the one most favored by cooks. Parsley is a biennial and goes to seed quickly in the second year.

Parsley likes moisture-rich soil with partial shade and is very easy to grow. It is well-loved by animals; deer, rabbits and even the occasional dog will munch it. Parsley germinates very slowly and the success can be spotty. An old saying is that parsley must go to the devil nine times before it comes up.

Though it had rather dark origins, parsley has claimed its rightful place at our tables; no herb garden is complete without this delicious and beautiful herb.

Tomatoes with Parsley Sauce

4 ripe tomatoes

½ cup parsley, minced

1 garlic clove, minced

¼ cup extra-virgin olive oil

2 Tbsp. lemon juice

Salt

Freshly ground pepper

Cut the tomatoes in half and lightly sprinkle with salt. In a bowl, combine the parsley, garlic, olive oil, lemon juice, salt and pepper. Spoon some sauce onto each tomato half and serve immediately.

Approved by College Pro