PLANT OF THE WEEK

Dr. T. Ombrello - UCC Biology Department

PARSLEY

Common name:           Parsley  

Scientific name:          Petroselinum crispum

Explanation of scientific name:                                       

Petroselinum  -  Greek for rock parsley

crispum            -  crisped, curled

The most popular of garden herbs in the United States, parsley is used extensively for flavoring soups, stews, salads, sauces, and as a garnish.  Few people realize that this species, cultivated for over 2000 years, has long been the subject of superstitions and myths.  Parsley became associated with the devil and evil shortly after people began growing the plant.  According to legend, parsley arose from the blood of Archemorus, who was the forerunner of death, and Satan controlled its growth.  The connection with Satan was based on the exceedingly long period of time necessary for seed germination.  It was thought that the seeds had to visit Hades several times before they would germinate.  An old country saying in England, “only the evil can grow parsley”, attests to its association with the devil.

Parsley was considered by some to be so dangerous that attempting to transplant it was risking one’s life.  The only day of the year that parsley’s evil powers were stifled was Good Friday, and then only if the moon was rising.  Parsley could be safely planted this one time.

Some strange customs that developed, based on parsley’s association with death, included the practice of spreading sprigs of parsley over graves.  Also, individuals that lay near death were referred to as “being in need of parsley”.

In spite of the many myths about the dangers of parsley, some ancient peoples found it to be most useful.  The Roman statesman Pliny is thought to have said that “not a salad or sauce should be presented without it”.  But, during past centuries parsley’s use was more as a medicinal plant than as a garden vegetable.  The list of its uses over the centuries is extensive.  The following is a sampling.

While none of these uses have been documented as being effective, they do demonstrate the faith that some people put in the power of parsley.  Today we do know that parsley is nutritious.  It is a particularly good source of iron, sulfur, vitamin A and vitamin C.  Besides this value to the diet, it possesses appetite-stimulating properties, too.

While native to southern Europe, people have dispersed parsley throughout the world.  It has been grown in Britain since at least the 16^th century.  Early cultivated forms had leaves that were finely divided, but not curled or crisped like those of the more popular modern varieties.  Having escaped from cultivation, parsley has become naturalized throughout Europe, North America, the West Indies, Algeria, and Lebanon.

As a biennial, individual parsley plants normally live for only 2 years.  They grow vegetatively the first year, with leaves up to 1 foot in length.  Early in their second year, they produce an erect stem up to 2 feet in height, topped with a flat cluster of small yellow flowers called an umbel.  After producing and releasing seeds, the plant then dies.

As a member of the plant family Umbelliferae, parsley is closely related to a number of other well-known plants with umbel flower clusters such as carrot, celery, and parsnip.  Many of parsley’s relatives are used as herbs.  They include caraway, chervil, coriander, dill, fennel, cumin, lovage, pimpernel, myrrh, wild carrot, angelica, goutweed, and skirret.

Today the legends associated with parsley are largely forgotten, but its varied uses continue to make it an important ingredient in cooking.