Among herbs, parsley is the jack of all trades. It can be found in the vast majority of kitchens, at least in Europe, and is almost as essential as salt and pepper. The fresh green leaves add the finishing touches to potatoes, vegetables and mushrooms, fish and meat, salads, soups and sauces. The flat-leaf variety is generally used as a garnish, while the curly type has somewhat fallen out of fashion – a bit like permed hair.

The leaves of parsley should not be cooked or dried, because they will lose their aroma and their nutrients. In addition to the three vitamins A, C and E, parsley contains a rich supply of calcium, potassium and iron. Legend has it that Greek hero Hercules adorned his head with a wreath of parsley on festive occasions, and victors at the ancient Olympic Games were also crowned with parsley in the days before laurel became a symbol of honour.

In the Middle Ages, parsley roots, leaves and flowers were a popular treatment for bladder complaints because they contain the diuretic essential oil apiol. Nowadays, however, we know that too much of this oil can be a bad thing…

Parsley comes from the eastern Mediterranean and is now cultivated throughout Europe both in the open air and under glass. If you want to grow parsley in your garden, you must transplant this biennial after the first year, otherwise the leaves will lose their distinctive taste. You should also never grow parsley next to chives, as the two herbs are not compatible. In business, competition is a good thing – but not in the garden, it’s said.

Parsley is not only a good accompaniment to food, but also has what it takes to be a central ingredient – for example in the Lebanese salad dish tabbouleh. To make four portions, chop a bunch of flat-leaf parsley and a bunch of mint, half a cucumber, half a green pepper, one red onion and a few cherry tomatoes and mix with 100 g of bulgur wheat. It is essential to soak the bulgur wheat for at least 20 minutes in hot water before you use it. Make a dressing using lemon juice, olive oil, salt, pepper and cumin. Tabbouleh goes well with pitta bread.

The roots of parsley can also be used to make a tasty, sweet-and-sour soup. To serve four people, peel four parsley roots, two potatoes and three to four shallots. Chop finely and sweat in butter, before adding 400 ml of vegetable stock. Simmer for 15 minutes and then purée with a hand blender. Stir in a pot of crème fraiche and season the soup to taste with salt, pepper, lemon juice and chopped parsley leaves.

Text: Nicoline Haas