extensively in the flavoring of soups, meat and fish dishes, sauce3sm, and vegetables. In a fresh, green condition it is used as a garnish. The principal flavor constituent of the volatile oil from parsley leaves is apiol, a phenol ether.Parsley is native to the Mediterranean region of Southern Europe. While it has been cultivated for more than 2,000 years, parsley was used medicinally prior to being consumed as a food. The ancient Greeks held parsley to be sacred, using it to not only adorn victors of athletic contests, but also for decorating the tombs of the deceased. The practice of using parsley as a garnish actually has a long history that can be traced back to the civilization of the ancient Romans.
While it is uncertain when parsley began to be consumed as a seasoning, it seems to be sometime in the Middle Ages in Europe. Some historians credit Charlemagne with its popularization since he had it grown on his estates.
In some countries, the curly leaf variety is more popular. This may have its roots in the ancient preference for this type since people were oftentimes reticent to consume the flat leaf variety because it resembled fool's parsley, a poisonous weed.
Turnip-rooted (or Hamburg) parsley, a relatively new species, having only been developed within the past two hundred years, has only recently begun gaining popularity.
In parts of Europe, and particularly in West Asia, many foods are served with chopped parsley sprinkled on top. The fresh flavor of parsley goes extremely well with fish. Parsley is a key ingredient in several West Asian salads, e.g., tabbouleh which is the national dish of Lebanon. In Southern and Central Europe, parsley is part of bouquet grain, a bundle of fresh herbs used to flavor stocks, soups, and sauces. Additionally, parsley is often used as a garnish. Persillade is mixture of chopped garlic and chopped parsley. Gremolata is a mixture of parsley, garlic, and lemon zest.
