While gardeners prefer the curly leaf parsley for its use as an accent or border plant, Chefs like the flat leaf variety for its rich and more aromatic flavoring. The curly leaf is used in the kitchen mainly as a garnish. Both stems and leaves of parsley can be used in cooking such foods as potatoes, eggs, pasta, compound butters, marinades, and vinaigrettes. Parsley is the classic herb substitution for basil and is normally fused with the meal at the end of the dish preparation.
Parley can often be used as a diuretic, which helps expel excess water form the body (flushes the kidneys). It also helps relieve gas and helps stimulates normal digestive activity. It aids in the function of the bladder, liver, lung, stomach, and thyroid function.
A tea can be made by mixing one tablespoon of fresh parsley to eight ounces of hot water. Let it steep for about ten minutes and then remove from cup.
Parsley has a long growing season in the garden. It is considered a biennial, which means that it will die after two years. The first year is the most productive as far as culinary use is concerned. This is when most leaf growth occurs. The second year is when the plant concentrates on seed production and grows few leaves throughout the year. It is best to use parsley as an annual in the garden, which means that after the first year you throw the plant away. When I plant parsley in the spring, I wait to dig the plant up the following spring when I prepare for my spring garden. Then I replant new parsley plants. Parsley does grow well in a pot that enables you to bring the plant indoors and have fresh parsley available throughout the winter.
When harvesting parsley, clip leaves that are growing from the center of the plant. The outer leaves can become tough and bitter, so you can keep those leaves trimmed away. New growth will continue to sprout after each clipping. There are very few insect problems that plague parsley, but if needed, I would suggest using insecticide soaps or an all natural solution such as 'Insects GoAway!, which can be found at I Must Garden. As always, thoroughly wash all herbs and vegetables before using.
Ending note: the ancient Romans not only used parsley as a garnish and for flavoring, but they wore a lace of parsley around their neck to absorb body odor. They also ate parsley after a meal to freshen their breath. I have tried parsley as an afternoon meal freshener and found that it did mask the aftertaste of the meal.
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