Diving Into the Ingredients That Make Us: Parsley  – wayfarersoliloquy

In this new section of Wayfarersoliloquy, I will be picking apart our food, one ingredient at a time. Today’s post is about that special herb that unfortunately winds up as a garnish more often than not: parsley.

Bright green, nutritious, and versatile, parsley is and should be a staple ingredient in many kitchens. It’s indispensable in sauces like South American chimichurri or main dishes like Lebanese tabbouleh, where its green freshness not only shines but takes center stage. 

Where Did Parsley Come From?

Parsley is one of those ingredients that’s traveled far. Its name derives from πετροσέλινον, yes, that’s Greek for petrosélïnon, which means rock celery. This rock-dwelling vegetable has been popular since the time of the ancient Greeks, who used the herb as a food and as their traditional material for funeral wreaths. Native to the Mediterranean coast, parsley has since spread far and wide. 

Parsley is a member of the Apiaceae family of plants. This family includes other delicious plants like carrots, cumin, dill, celery, and a host of other edible and highly poisonous species. It has evolved into two main varieties and dozens of minor ones. The most common variety in many kitchens, often used as a garnish and in Middle-Eastern salads, is called Crispum. The next most common variety is Italian Parsley, which, aligning to its namesake, was originally cultivated in Italy. Its wide leaves and thin stems burst with fresh peppery flavors. 

The Health Benefits of Parsley 

Aside from tasting great and adding freshness to dishes, parsley packs a nutritional punch. Vitamin K, A, and heaps of cancer fighting flavonoids make this one powerful herb. On top of cancer prevention and nutrient content, parsley is said to be a natural diuretic and treatment for severe bloating and high blood pressure.  

Along with its nutrition, it is one of the most affordable vegetables and in many regions of the world, you can buy a whole bundle for the same cost as one piece of fruit. For a struggling family living in the mid-latitudes where parsley can grow, its availability, nutritional content, and versatility make it indispensable. 

Parsley Tales

Growing up, my family wasn’t too versed in the importance of vegetables. For us, boiled broccoli or, on special occasions, artichokes, were all we would eat. My parents viewed parsley as a garnish, and nothing more. “Can I eat this?” I would ask. “Only if you want to, you won’t like it though,” my mom would reply. 

Chimichurri and Brazilian style BBQ

I don’t remember the first time I tasted Middle Eastern Tabbouleh, but that changed everything. The herb’s richness made me fall in love. I never knew something could taste so green! Shortly after, when I started cooking for myself in college, I grew parsley in my garden and learned to add it to almost any dish. It helped that my housemate was a chef. What also helped was the approval or disapproval of my dishes by my Middle Eastern friends. 

Today, I view parsley as a perennial member of my pantry, something I look forward to cooking with every day. If we’re doing a vegetarian meal, tabbouleh or herbal shakshuka is on the menu. When we eat meat, especially BBQ, we won’t be caught dead with ketchup based BBQ sauce. Nope, only bright green chimichurri sauce deserves the honor of touching my BBQ. Parsley is no longer a garnish in my household. It’s the star!