Pietruszka

Pietruszka, known in English as parsley, is a herb in the Apiaceae family, cultivated for its aromatic leaves and, in some forms, for its edible root. There are two common cultivated forms: curly parsley and flat-leaf parsley. In Polish usage, pietruszka typically refers to the leaf herb, while the root vegetable is called pietruszka korzeniowa.

Description and flavor

Parsley has finely divided leaves arranged on slender stems. Curly parsley features ruffled leaves, while flat-leaf parsley has smoother, broader leaf blades. The flavor is fresh and bright with a mildly peppery note, making it a versatile garnish and seasoning.

Cultivation

Parsley is a hardy biennial that is usually grown as an annual. It prefers full sun to partial shade and rich, well-drained soil with steady moisture. Seeds germinate slowly and can take several weeks; many gardeners start transplants or sow in succession to ensure a continuous harvest. Leaf varieties are harvested through the growing season, while root varieties require a longer growing period and looser soil. To prevent bolting in warm weather, provide regular harvesting and, if possible, cooler growing conditions.

Uses

Leaves are used fresh in salads, sauces, soups, stews, and as a garnish, and are also dried or frozen for later use. Parsley root, when grown as a vegetable, can be boiled, mashed, roasted, or added to soups and stews for its sweet, parsley-like flavor.

Storage

Fresh parsley keeps best in the refrigerator for about one to two weeks, wrapped in a damp towel or stored in a container with a little moisture. Parsley root stores longer in the fridge and can be frozen or dried for long-term use.

See also

Parsley; herbs of the Apiaceae family.