Using parsley in cooking

Parsley is, by far the most commonly mentioned of herbs in recipes all over the world. It is mentioned by the ancient Romans in the forth century BC.

Two types, one with dense crowded leaves the other with open, broader leaves are described. Pliny, in the first century AD writes that there would not be a salad or sauce served without parsley.

It has been greatly sought for its medicinal uses, getting mentioned by none other than Hippocrates himself as a cure for a variety of ailments. The Ancient Greeks crowned winners of major sporting events with wreaths of parsley. One rumour had it that you could bring about the demise of an enemy by plucking a sprig of parsley while speaking his (her?) name.

However, it is used in the Hebrew celebration of the Passover as a symbol of rebirth. In Medieval times revellers placed it on their tables and around their necks to absorb food odours.

It was introduced into England from the Mediterranean, where it originally grew wild, in the 16th century and both the plain and curled variety is mentioned by McMahon in 1806 as being in American gardens.

Parsley is easy to grow and adorns every respectable herb garden, and, in my view, should be used fresh, although I'm informed that most people still use it dried.