The History of Parsley

Parsley (Petroselinum crispum) is a hardy biennial in the carrot family that’s grown for its flavorful leaves. There are two main varieties: neapolitanum (typically called plain, flat, or Italian parsley) and crispum (commonly referred to as curly-leaved parsley). Parsley is thought to have originated in the eastern Mediterranean region. The ancient Greeks associated parsley with Achromous, the Herald of Death, and consequently covered their tombs with parsley wreaths. At one point in time, there was even a superstition that only pregnant women or witches could grow parsley. The herb became popular throughout Europe during the Middle Ages and was often grown in monasteries and royal gardens. It also became popular in parts of the Middle East and is a key component of the popular dish tabbouleh. It is also used to flavor soups, salads, fish dishes, and more. It is high in several minerals, including iron, and is well known for its role as a garnish. Parsley leaves can be enjoyed fresh or dried and remain one of the most popular herbs in the world today.