Parsley (Petroselinum crispum) is a biennial plant belonging the Apiaceae family, native to the Mediterranean region. It grows wild in the woods and meadows in temperate climate zones; it cannot survive extreme cold.
Common flat-leaf parsley
Loose
Native to the Mediterranean region, parsley thrives in areas with a temperate climate, cannot handle extreme temperatures, and can be grown in both pots and vegetable gardens. There are two types of parsley: the curly parsley that is mainly grown beyond the Alps, and the flat-leaf parsley that is extremely popular in Italy, including the "Common" and "Giant of Italy" varieties.
| Product | |
| Parsley |
| January | February | March | April | May | June | July | August | September | October | November | December | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Puglia | Emilia Romagna | Puglia | |||||||||||||||||||||
Parsley (Petroselinum hortense) was well known by ancient peoples, who used it for many specific purposes.
The Greeks used it to adorn their heads when they attended banquets, as they believed that its scent induced happiness and stimulated the appetite. The Romans used it to decorate their relatives’ tombs, while the Etruscans considered it a magical plant for propitiatory rites and ointments. Discorides (1st century AD) attributed medicinal virtues to parsley, using it to stimulate diuresis and induce menstruation, in addition to relieving pain. In the Middle Ages, parsley became more widely popular, having lost its Roman association with the world of the dead. It became a kitchen staple, and even today the Italians describe common items as being “like parsley”.
Water
3.33 g
Monounsaturated fatty acids
0.011 g
Protein
0.11 g
Polyunsaturated fatty acids
0.005 g
Fat
0.3 g including 0.005 g saturated fatty acids
Carbohydrates
0.24 g including 0.1 g fibre and 0.03 g sugars
Parsley pesto
A great alternative to the classic Ligurian basil-based pesto, parsley pesto is a simple condiment with a delicate flavour, ideal for pairing with meat or fish dishes, as well as spreading on crostini or adding to pasta.
This recipe is quick and easy to prepare, even at the last minute, using just a few ingredients to create a light and tasty sauce: parsley, pine nuts, extra virgin olive oil, lemon juice, garlic and salt.
Once it is ready, you can use it immediately or store it in the fridge.
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