prezzemolo

parsley
a.k.a. Petroselinum sativum Hoffm., Petroselinum hortense Auct., Petroselinum crispum Hill (apparently, these are all synonyms)

Prezzemolo derives from the Greek word petroselion, meaning celery of the rocks, and it refers to the fact that the herb can grow on less than hospitable terrain. I find this particularly encouraging, because I consider my little herb garden a rather welcoming place, which means parsley should find adequate accommodation in it.

The best known varieties are the one with flat leaves, most commonly used in Italy, and the one with curly leaves, which I had never seen before moving to California.

In Italy we often use the expression come il prezzemolo (like parsley) to describe someone or something that tends to be always present, because parsley is an almost ubiquitous ingredient of Italian savory dishes and it is the base of many sauces. Prezzemolo is a component of gli odori, our version of the bouquet garni. When I went grocery shopping for my mother as a child I always had this item on my list, and I would get it for free from our neighborhood fruit and vegetable store. The owner prepared it on the fly, choosing among what he had available: a few sprigs of parsley, a carrot and a celery rib were a constant presence, while other components varied according to the season.

I have to admit I am still not adjusted to the fact that here I have to buy a big bunch of parsley: I would prefer to get a smaller quantity, even though that would mean buying it more often. About a month ago I scattered a small package of parsley seeds in a corner of my herb garden. I could not see anything happening, so last Saturday I bought a small plant of parsley Gigante d'Italia to cheer me up. When I went to transplant it, I noticed green speckles where I had put down the seeds, so I am hoping that in time the plant will have plenty of company. Then I will be able to pick prezzemolo fresco for my dishes not far from where I am preparing them. On this page you can see the plant and the promise of plants to be.

This is my entry for Weekend Herb Blogging, a food blogging event started by Kalyn's Kitchen, hosted this week by the founder herself, just returned from a trip to San Francisco. Here is the roundup of WHB #89.

Hear me pronounce the words on the prezzemolo audio file [mp3] or go to the prezzemolo audio page for more listening options.

Comments

[Kalyn]

I love hearing those Italian words, and love the saying "like parsley" for someone who's always present. Parsley seeds take a very long time to sprout, especially if you don't soak them first, but I'm guessing you will have parsley soon. If you neglect it a bit at the end of the season and let it go to seed, it will come up again in the spring.

I know what you mean. I hate buying parsley too, since I get it from the garden so much of the year.

[jann]

you are correct~we always have to buy such large bunches of parsley. I feel so much goes to waste!Good luck with the garden~

[Lisa]

I love that phrase: "Like parsley." And you have a wonderful voice; it's nice to be able to hear the pronunciations.

I'm growing parsley, too! I have three big pots on the patio, filled with herbs. It's so great to be able to just go out the back door and pick some when I'm cooking.

[Simona]

I am glad you all like the expression 'like parsley': it is a fun one. I wish I had known about soaking the seeds before scattering them! And now I also know that I need to be patient. Today four of the green beens I planted have sprouted so I am more hopeful about the future of my garden in general.

[anna maria]

I'm glad you reminded me to plant some in my garden. Whenever I want it, which is often, I'm either out of it, or it has turned yellow in the fridge.
You also reminded me of that little bunch of parsley, carrot and celery from the "verdumaio". Nice memories.

[Paz]

This is one of my favorite Italian words. I like the way it rolls off the tongue. ;-) Your garden plants look terrific.

Paz

[Jeff]

Oh parsley lovers! You must discover Persian cooking. Typical recipes of gorma sabzi call for large amounts of parsley. Also, when I worked as a chef, we used a TON of parsley, daily, boxes of it.... for garnish ;-0

[burcu]

I loved the saying "like parsley." Parsley is one of the main ingredients of Turkish cuisine, too, and we also have saying "maydanoz olmak" which might literary translate as "to be parsley." We'd use that for someone who interferes in everything.

[Simona]

I love the word "verdumaio" Anna Maria: you can almost smell the green goodies sold in the store.
Thanks Paz for your compliment: last night my husband installed a small irrigation system so when we leave on Sunday for a week my plants can still get water.
Dear Jeff, I didn't know Persian cuisine was also part of your repertoire. If I understand correctly gorma sabzi is a kind of stew. Do you know there is a Persian restaurant on Center Street in Berkeley? I have never been there but I was told it is very good.
Thanks Burcu for your contribution: isn't it interesting to find connections between languages and cultures, especially through food items? I love it!

[MeltingWok]

I take parsley for granted. Should have use them more often, thanks for the reminder, cheers !:)

[Katie]

I do the same in my herb garden. - plant lots of seeds, which take forever to germinate, then put in 1 or 2 plants from the nursery to tide me over until they get big.

[Simona]

Shirley, using parsley in a recipe by itself may work as a reminder of how flavorful it is.
Katie, it is good to hear that I am on the right track with my newbie herb garden. Now that I have a grown plant and a number of babies I feel very hopeful. It is all in a small scale, including the tiny water emitter that my husband installed for me, which spreads the water all around.
Thanks for visiting!