Food interests eveyone: and parsley is so much more than an afterthought to chop and scatter on a finishing dish - says Hugh Fearnley Whittingstall::
It is ubiquitious and a sort of anti ingredient its often on the plate that you have in front of you: it provides a finely chopped finish: It is deep green: and provides a wonderful fresh prettiness to any plate with sorts of different dishes:
There are two sorts of parsley - good old fashioned curly parsley and flat leaf known as French or Italian parsley:
Curly parsley is not inferior .... but its less nice to eat raw: the flavour is a little less refined: Nevertheless it provides a fine addition to a hearty soup - with ham and split peas ..... is delicious on omelettes and stews:
However flat leaf parsley - an elegant leaf is the one that interests the writer most - and as to find it in a creamy savoury bechamel sauce or to layer lavishly in a sandwich with chunks of soft centred hard boiled egg: mayonnaise and gherkins .. generously!
Shop bought parsley is recommended: which is available at good grocers for not too much - money - I guess!
and is also available at farm shops: Or grow your onw in a greenhouse: on a warm windowsill: then it can go outside in a pot: - window box or straight into the ground - put it somewhere sunny and dont let it get dry so keep cutting it - and picking it to promote lucious leafy growth:
To have a home grown supply is ideal so dont insult this glorious herb --- by pusillanimously perching it down the middle of two rows of upward pointing traingle cut sandwiches none of which is lucky to have parsley inside it:
Food fit for everyone ....