Parsley has a dark past – the Greeks dedicated it to the goddess of the underworld, Persephose, and they wove into funeral wreaths. Its association with death trails back to Europeans in the Middle Ages as well – they planted it only on Good Friday. Still, parsley was said to have some helpful medicinal uses and the Romans used it to sweeten breath, a use that is common even today.
Parsley is a member of the carrot family and nutritionally, this herb can’t be topped! It is packed with vitamins A and C as well as calcium, iron and magnesium. It is a popular ingredient in Middle Eastern cuisine but pregnant women beware- parsley is said to stimulate uterine contractions!
Parsley combines with chervil, thyme and tarragon as one of the fine herbs of French cooking. Parsley is a staple of every herb garden, and Italian parsley especially loves a Southern garden.
Parsley is often grown as an annual in the South, although Italian parsley is a much better Southern grower than curly parsley. Parsley dies once it blooms so to preserve the life of your plant, pinch off the bloom stalks to keep it alive longer.
Kitchen Gardens grows and recommends the following varieties of basil – we think you’ll enjoy them, too!
Dark green leaves that sprout in crinkled bunches
Flowers are tiny umbrellas of yellow-green
Flat, dark green leaves with tiny greenish-yellow flowers