General Information
Italian parsley is a leafy herb that grows small in stature, around one foot tall and about the same around. The multi-branched Italian parsley has bright green stems that are tender when young and grow woody as the plant matures. The leaves are triangular, flat, and deeply toothed, divided into three sections with multiple leaves growing along the tops of the stems. The flat-leafed variety is hardier than the curly variety and it has a stronger aroma and flavor that is slightly less bitter. The flavor is often described as fresh and green, with hints of citrus, clove and nutmeg and an earthy taste. In its 2nd year, Italian parsley will flower, with circular bunches of small white flowers atop thin stems.
History
Italian parsley is native to the Mediterranean region of southern Europe, though botanist Carl Linnaeus believed it to be specifically the large island of Sardinia off the coast of Italy and southern France. Cultivated for more than 2,000 years, Parsley was used for centuries as a medicinal herb before it was consumed as a seasoning. It was likely in Europe during the Middle Ages that it was first used as an ingredient in kitchens. The aromatic herb was brought to the United States in the 17th century with colonists and travelers, and it is now considered to be native in many states. Italian parsley grows best in rich, moist soil and does best in areas where the summers are cooler without humidity and too much heat.
