Parsley
Persil
| Latin name | Petroselinum crispum |
|---|---|
| Family | Herbs |
| Origin | Mediterranean basin |
| Season (France) | March – October |
| Flavour | Green · Fresh · Peppery |
| Typical price (France) | 1–2 €/botte |
What it is
Greeks planted parsley on graves and crowned victors with it at the Nemean games — an herb of both mourning and triumph. French cooking made it a daily workhorse: half the savoury dishes of the repertoire end in a flurry of chopped parsley.
In the kitchen
Flat-leaf for flavour, curly for looks. The stems carry more taste than the leaves — tie them into every stock.
Goes with
Garlic Lemon Button mushroom Cod Chickpeas Egg Potato
Same species
Also used with
Pauillac lamb Salt marsh lamb Allis shad Amourettes (spinal marrow) Anchovy paste Andouillette
In season alongside
Mizuna Watercress Sweetfish (ayu) Basil Bell pepper Water pepper (tade / benitade)
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