Petroselium hortense (Parsley)

Petroselium hortense is a member of the Apiaceae family, which also includes carrots and parsnips. Come to think of it, parsley greens do look a little bit like carrot greens, don't they?

Like carrots and parsnips, some varieties - known as Hamburg parsley - are cultivated for their roots. I haven't tried this variety yet, but it sounds interesting.

Most parsley is grown for its greens. The two major varieties are Italian flat-leaved parsley and curly parsley. The former are for eating, the latter purely for show.

Some of the flavor of parsley survives drying, and it is often sold as a dried herb. But it is so much better fresh. And it is never better than fresh from the garden. I have a small patch of parsley outside my kitchen door that comes back each spring just after snow thaws – well before any other early greens establish themselves. I eagerly await those first fresh parsley greens. Supermarket parsley seems a pale imitation. But as with hot-house tomatoes, I can't bring myself to forgo all winter.

And given the flavors fresh parsley adds to soups and stuffing, it's really not worth forgoing. For it to count as my species of the day, I need to eat a full cup, though. That would be a lot of stuffing. If you want to take in any quantity of parsley, there's really only one way to go: taboule. Here's my recipe.

Taboule

This makes enough for a couple of lunches. I add sunflower seeds for a little protein.

1 cup bulgur wheat

1 ½ cups boiling water

1 tsp salt

3 cups parsley, chopped

2 tomatoes, diced

4 spring onions, chopped

¼ cup fresh mint, chopped

¼ cup sunflower seeds (optional)

juice of one lemon

olive oil

1. Combine bulgur wheat and salt in a mixing boil. Add boiling water and let stand for at least 30 minutes.

2. Once most of the water have been absorbed, add all other ingredients and mix well.

3. Place in the refrigerator to chill for at least 30 minutes, but up to 24 hours. Fluff gently with a fork before serving.