PARSLEY (Petroselinum crispum) is a plant with flat or curly dark green leaves and is related to celery (Umbelliferae). It is widely used in food internationally, is native to the eastern Mediterranean regions and is extremely healthy, valuable as a medicine but also forms the basis of sauces, salads – adding special flavour to thousands of dishes across the world. There are two main varieties of parsley – the curly and the flat-leaf, the latter having been used by the ancient Greeks! Curly parsley (Crispum) with it’s smaller, less intensely flavoured leaves is found in England where it is primarily used

as a garnish – keep in mind that this variety has 37 variations (image below). The Neapolitan parsley (Prezzemelo Gigante di Napoli)  grows to one meter in height, has large leaves, thick stems (like celery), broad glossy green leaves with smooth surfaces and slightly serrated edges. The Italian parsley grows to a third of the height, has smaller leaves that are more serrated and slightly more delicate in flavour. In Eastern Europe the Hamburg parsley (crispum var. tuberosum), with it’s tender and edible so similar to parsnips, is preferred.  The thick, fleshy, cream coloured roots taste like a celery, parsley and walnuts and used in soups and stews in the region. It may also be thinly sliced or grated to eat raw in salads, and roasted, mashed, fried, or made into chips. The young leaves are used as soup greens and can also be chopped and added to salads or used as a garnish. Lastly and not because it is less important but because it is not well documented, there is the Greek parsley. It is, different to the Italian variety in leaf formation …..

Affectionately known as the King of Herbs, parsley has been used for thousands of years – so much so that the Ancient Greeks crowned the winners at the Isthmian games with wreaths of parsley and, just for good measure, decorated their tombs with it. They never used it in their food as it was considered sacred to the dead – it was widely believed that it grew from the blood of Archemorus, the messenger of Death and we read in Homer that soldiers fed their horses with parsley. It t was the Romans who started using it for eating purposes. In Middle Eastern cooking this salad is often made and is absolutely delicious.

TABBOULEH

Ingredients

• 1 cup Bulgur wheat
• 500 grams ripe tomatoes, peeled, seeded and chopped
• 1 bunch of green onions without the leafy bits, chopped
• 1 large hothouse cucumber, seeded and diced
• 2 large bunches fresh, flat leaf parsley finely chopped
• 2 lemons, zest and juice
• 1 teaspoon cumin
• Malden sea salt and freshly ground black pepper to taste
• 125 ml extra virgin olive oil
• 2 cups hot water

Method

• Put the bulgur wheat in a large bowl and pour in the hot water, cover with cling wrap and allow to stand for about 30 to 45 minutes to re-hydrate.
• Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.
• In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint.
• Toss the salad well to incorporate the ingredients; season with cumin, zest, salt and pepper.
• Add the bulgur wheat, stir in the lemon juice and the olive oil and mix well so that everything is incorporated.
• Allow the salad to rest for a few hours and then serve it at room temperature.

SALSA VERDE (Green sauce)

This sauce is about 2,000 years old and was initially brought by Roman legionaries to Italy from Constantinople and then went on to the rest of Europe.

Ingredients:

• 1 egg
• 1 handful of fresh parsley
• 300g  bread, two days old, crusts removed
• 1 teaspoon wine vinegar.
• 5 tabelspoons extra-virgin olive oil.
• Malden sea salt and freshly ground black pepper
• 2 anchovy fillets
• ¼ garlic clove

Method

• Boil the egg for 7 minutes, leave it to cool and remove the shell.
• Grate into a porcelain pestle and mortar with the anchovy and pound until quite smooth and creamy
• Remove the stems from the parsley and chop the leaves very finely, adding it to the mashed egg.
• Soak the bread to soften it and squeeze the water out so that you can crumble it finely, adding it to the other ingredients.
• Add the oil and vinegar and mix the ingredients together thoroughly, adding salt and a grinding of pepper to taste.
• Leave in a cool place or in the refrigerator for at least 30 minutes.
• Pour into a sauce dish before serving.