prezzemolo

Prezzemolo, known in English as parsley, is a herb used to flavor and garnish dishes. Its scientific name is Petroselinum crispum, a member of the Apiaceae family. It is native to the central Mediterranean and is cultivated worldwide in temperate climates.

There are two main cultivated forms: flat-leaf parsley (often labeled Italian parsley) and curly parsley. Flat-leaf tends to have a more robust, peppery flavor and a flat leaf surface suitable for chopping; curly parsley is milder in taste and primarily used as a decorative garnish.

Growing and storage: Prezzemolo is typically grown as an annual or short-lived perennial in temperate regions. It prefers cool weather, full sun to partial shade, and rich, well-drained soil. It can be grown from seeds or nursery plants. Leaves are harvested from the outside of the plant. For storage, rinse and pat dry, wrap in a damp paper towel, and refrigerate, or freeze chopped leaves for longer use.

Uses and culinary notes: It is used widely to finish dishes and to brighten flavors—soups, stews, sauces, salads, and dressings. It is a common component of soffritto and salsa verde in various cuisines. Dried parsley loses much of its aroma compared with fresh.

Nutritional profile: Parsley is a source of vitamins A, C, and K, and provides minerals such as iron and potassium; it is low in calories.

Name and etymology: The Italian name prezzemolo derives from Latin petroselinum, via older European forms.