Parsley

Parsley is by far the most commonly mentioned of herbs in recipes all over the world. It is mentioned way back by the ancient Romans in the fourth century BC. In Medieval times revellers placed it on their tables & 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 & is best used fresh. In Uk parsley is used mainly as a garnish, but with its delicious flavour it can be used much more widely, in cooking. Parsley forms part of the bouquet garni mixtures. Parsley sauce is the traditional accompaniment to boiled bacon & poached fish. There are 2 types, one with crowded dense leaves, the other with open broader leaves.

Try this recipe from my Just Food blog which uses parsley

Rib-eye steaks with bacon,leeks & shallots

& from Just (microwave) Food Spaghetti Bolognese