Parsley is believed to have originated in Turkey and the Middle East, where it can still be found in the wild. The ancient Greeks used wreaths of parsley to adorn the tombs of the dead; they also used it to decorate the victors of the Isthmian Games, similar to our modern Olympics. Frequent consumption of parsley was said to make the nerves strong. The essential oil is sometimes used in perfumery to add a warm note.
As an herbal home remedy, a dose of simple parsley tea—1 rounded teaspoon dried leaf to 1 pint boiling water, steeped for 10 minutes—has a diuretic action; in my experience, parsley tea helps to normalize overly acidic conditions of the urinary tract. Do not use parsley tea if you are pregnant. Parsley is also very nutritious, most notably rich in beta-carotene. Parsley leaf mashed into a paste can be applied to insect stings and bites; this is called a poultice.
I highly recommend you use fresh parsley in your cooking, or dry your own. It takes a while for the seeds to germinate, but it’s easy to grow. Alternatively, you could find some at the farmer’s market and get a few bunches to dry at home; first, wash in cold water by grasping the stems and swishing the leaves in the water, then dry thoroughly on a towel and hang in loose bunches (secured by a rubber band) in an airy, shaded spot. I prefer the Italian flat-leaf type of parsley.
The following recipe is a refreshing way to use fresh parsley; along with cooling mint, my own version of the Middle Eastern classic tabbouleh makes an easy supper or side dish. With fresh, nutritious herbs and veggies, it’s a wonderful summer salad. Paula Wolfert’s The Cooking of the Eastern Mediterranean is an excellent reference for those interested in the authentic cooking of this ancient cultural region; it’s like an armchair tour into the kitchens of the somewhere familiar yet nearly forgotten. Bulgur is a cracked, par-cooked wheat kernel that serves up quickly. Do not substitute with plain cracked wheat.
Tabbouleh
½ cup bulgur wheat
1½ cups boiling water
2 cups chopped, fresh parsley leaves
½ cup chopped, fresh mint leaves (I use spearmint)
2 cloves chopped, fresh garlic
½ cup thinly sliced scallions (save a bit for garnish)
2 seeded and chopped tomatoes
¼ cup olive oil
½ cup fresh lemon juice (about 2 medium lemons)
Salt and pepper
6 large lettuce leaves (to use as serving cups)
In a heat-resistant bowl, soak the bulgur in boiling water for 30 minutes, until tender; it will remain chewy. In a large bowl, toss chopped herbs, garlic, and scallions with the tomato. Drain bulgar well, and add to the veggies. Pour oil and lemon over all, and add seasonings to taste. Mix well, divide equally amongst the 6 lettuce leaf cups, then garnish. Chopped cucumber makes a nice addition to this salad.
Makes 6 salads.