PARSLEY

PARSLEY

The Latin name Petroselinum sativum derives from the Greek ''petroselion" which means "celery of the stones". It is an herbaceous, biennial plant native to the Mediterranean. It has been used since antiquity in cuisine, but also for magical rites. The plant, which belongs to the Umbelliferae family, has a pleasant aroma due the apiolum, an aromatic substance which is preserved only in the fresh plant and disappears if the leaves are dried. In traditional medicine, it seems to be useful in relieving pain and in stemming minor hemorrhaging. In cuisine, its use is tied to its ability to enhance the flavor of other ingredients such as garlic, tomatoes, butter, fish, or extra virgin olive oil. The parsley in our country is the basis for many sauces such as "bagnet verd", composed of garlic, egg yolk, breadcrumbs soaked in vinegar, anchovy fillets, and parsley; "zimino", typical of Liguria and Tuscany, which is made ??with oil or butter, parsley, garlic, spinach, chard, and salt and pepper; and "zogghiu", a typically Sicilian sauce made ??from garlic, mint, parsley, olive oil, and vinegar.

CULTIVATION

It is a plant that prefers cool areas and has the ability to resprout all year long. It also has good resistance to the cold. Regarding its cultivation, it does not require much attention, just constant irrigation. As for preparing the land, it will be sufficient to add 2-3 kg/sqm of organic compost into the soil. During cultivation, it is good to cut all vegetation periodically to renew the leaflets, which by result will always be tender and aromatic.