Free to follow every thread. No paywall, no dead ends.
Parsley: the story on HearLore | HearLore
Parsley
Parsley, the humble green garnish that crowns a plate of fish or sits in a bowl of soup, was once the symbol of death and mourning in ancient Greece. While modern diners see it as a fresh, bright accent, the plant's history is rooted in a far darker past where it was associated with the underworld and used to crown the dead. This duality defines the plant's journey from a wild herb of the Balkans to a global culinary staple. The species, known scientifically as Petroselinum crispum, is native to the Mediterranean region, specifically the Balkans and Sardinia, where it was first cultivated around the 3rd century BC. Despite its current ubiquity, the plant was not always a kitchen companion; it was once feared and revered in equal measure, a testament to the complex relationship humans have with the plants they consume.
A Name Forged In History
The very word parsley carries the weight of centuries of linguistic evolution, merging Old English and Old French terms to create the name used today. The etymology traces back to the Greek word selinon, which appears in Mycenaean Greek and Linear B tablets, marking it as one of the earliest attested plant names in human history. This ancient lineage suggests that the plant has been a part of human culture for millennia, long before Linnaeus classified it in the 18th century. The plant was brought to England and apparently first cultivated in Britain in 1548, yet literary evidence suggests it was used in England during the Middle Ages as early as the Anglo-Saxon period. This discrepancy between the documented cultivation and the literary evidence hints at a deep, perhaps oral, tradition of usage that predates written records. The plant's name is a linguistic fossil, preserving the memory of its origins in the Mediterranean and its slow migration northward through Europe.
The Biennial Cycle
Garden parsley is a biennial plant in temperate climates, meaning its life cycle spans two years, a rhythm that dictates its growth and survival. In the first year, it forms a rosette of tripinnate leaves that can reach lengths of 10 to 25 centimeters, with numerous leaflets that are 1 to 3 centimeters long. This initial stage is crucial, as the plant develops a taproot used as a food store to survive the winter. In the second year, the plant shifts its energy to reproduction, growing a flowering stem that can reach heights of 30 to 60 centimeters. The stem bears sparser leaves and flat-topped umbels, which are flower clusters 3 to 10 centimeters in diameter, containing numerous yellow to yellowish-green flowers that are 2 millimeters in diameter. The seeds are ovoid, measuring 2 to 3 millimeters long, with prominent style remnants at the apex. This biological cycle is interrupted by the presence of furanocoumarins in the seed coat, which makes germination slow and difficult, taking four to six weeks to complete. The plant normally dies after seed maturation, completing its life cycle in a predictable, yet often frustrating, pattern for gardeners.
What is the scientific name of the plant known as parsley?
The scientific name of parsley is Petroselinum crispum. This species is native to the Mediterranean region, specifically the Balkans and Sardinia, where it was first cultivated around the 3rd century BC.
When was parsley first cultivated in Britain?
Parsley was apparently first cultivated in Britain in 1548. Literary evidence suggests it was used in England during the Middle Ages as early as the Anglo-Saxon period, creating a discrepancy between documented cultivation and oral tradition.
What happened during the Parsley Massacre in October 1937?
The Parsley Massacre in October 1937 claimed the lives of an estimated 14,000 to 40,000 Haitian men, women, and children. Dominican Republic soldiers used the pronunciation of the Spanish word for parsley, perejil, to determine whether individuals were Dominican or Haitian.
How long does it take for parsley seeds to germinate?
Parsley seeds take four to six weeks to germinate due to the presence of furanocoumarins in the seed coat. This slow and difficult germination process is a biological characteristic of the plant.
What nutrients are found in dried parsley?
Half a tablespoon of dried parsley contains about 6.0 micrograms of lycopene and 10.7 micrograms of alpha carotene. It also provides 82.9 micrograms of lutein plus zeaxanthin and 80.7 micrograms of beta carotene.
Parsley has transcended its Mediterranean origins to become a cornerstone of cuisines across the globe, from the Middle East to the Americas. 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, a tradition that dates back centuries. In Italian cuisine, parsley is the main ingredient in salsa verde, a mixed condiment of parsley, capers, anchovies, garlic, and sometimes bread, soaked in vinegar, which is traditionally served with bollito misto or fish. Gremolata, a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew, ossobuco alla milanese. In Brazil, freshly chopped parsley and scallion are the main ingredients in the herb seasoning called cheiro-verde, which is used as key seasoning for major dishes including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and stocks. The plant's versatility is further highlighted in Middle Eastern salads such as Lebanese tabbouleh, where it is mixed with chickpeas and fava beans to make falafel, giving the inside of the falafel its green color. It is also a main component of the Iranian stew ghormeh sabzi, demonstrating its adaptability to diverse culinary traditions.
The Tragic Herb
The history of parsley is not without its dark chapters, most notably the Parsley Massacre in October 1937, which claimed the lives of an estimated 14,000 to 40,000 Haitian men, women, and children. Dominican Republic soldiers would hold up a sprig of parsley to someone and ask what it was. How the person pronounced the Spanish word for parsley, perejil, determined their fate. If they could pronounce it the Spanish way, the soldiers considered them Dominican and let them live, but if they pronounced it the French or Creole way, they considered them Haitian and murdered them. Haitian speakers can have difficulty pronouncing the alveolar tap or the alveolar trill of Spanish, making the test a deadly linguistic barrier. However, most scholars think this story is an exaggeration, yet the event remains a stark reminder of how a simple plant can become a tool of violence and division. The massacre underscores the power of language and identity, and how a common herb can be weaponized in the hands of those seeking to enforce borders and ideologies.
The Chemical Defense
Beneath the vibrant green leaves of parsley lies a complex chemical arsenal that has protected the plant for millennia. Parsley is a source of flavonoids and antioxidants, especially luteolin, apigenin, folate, vitamin K, vitamin C, and vitamin A. Half a tablespoon of dried parsley contains about 6.0 micrograms of lycopene and 10.7 micrograms of alpha carotene, as well as 82.9 micrograms of lutein plus zeaxanthin and 80.7 micrograms of beta carotene. Dried parsley can contain about 45 milligrams per gram of apigenin, and the apigenin content of fresh parsley is reportedly 215.5 milligrams per 100 grams, which is much higher than the next highest food source, green celery hearts providing 19.1 milligrams per 100 grams. The plant's essential oil is high in myristicin, a compound that can be toxic in large quantities. Excessive consumption of parsley should be avoided by pregnant women, as normal food quantities are safe, but consuming excessively large amounts may have uterotonic effects. This chemical complexity serves as a defense mechanism against herbivores and pathogens, while also providing humans with a rich source of nutrients and medicinal compounds.
The Cultivator's Challenge
Growing parsley is a test of patience and skill, as the plant grows best in moist, well-drained soil with full sun, and usually is grown from seed. Germination is slow, taking four to six weeks, and it often is difficult because of furanocoumarins in its seed coat. Typically, plants grown for the leaf crop are spaced 10 centimeters apart, while those grown as a root crop are spaced 20 centimeters apart to allow for the root development. The plant attracts several species of wildlife, including swallowtail butterflies that use parsley as a host plant for their larvae. Their caterpillars are black and green striped with yellow dots, and will feed on parsley for two weeks before turning into butterflies. Bees and other nectar-feeding insects also visit the flowers, highlighting the plant's role in supporting local ecosystems. Despite its challenges, parsley is subdivided into several cultivar groups, including French or curly leaf, Italian or flat leaf, and Hamburg root parsley. Flat-leaved parsley is preferred by some gardeners as it is easier to cultivate, being more tolerant of both rain and sunshine, and is said to have a stronger flavor, although this is disputed. Curly leaf parsley is preferred by others because of its more decorative appearance in garnishing, while root parsley produces much thicker roots than types cultivated for their leaves, making it a common ingredient in central and eastern European cuisine.