What is Italian parsley?
Italian parsley, known scientifically as p. neapolitanum , is a herb in the family apiaceae , which is commonly used to flavor or decorate food. It is similar to the appearance of curly leaf parsley, but has a stronger and more robust taste and flatter leaf. As the name suggests, Italian parsley is indigenous for Italy and most of Mediterranean Europe, although it is cultivated in many parts of the world with great success.
differences from curly leaf parsley
Most grocery stores and markets store Italian or flat leaf, parsley and curly leaf parsley. Many people consider curly varieties standard, while the Italian versions play a gourmet or special role. This resolution is mainly due to the differences in taste and sometimes the price.
Curly parsley, which is often of these two cheaper, has only a very fine taste. Sometimes cooking will be more pronounced, but not always. It is only used as an ornament, as a means to revive the appearance of the bowl without changingits taste.
Italian parsley, on the other hand, often has a robust pepper. It has a much higher concentration of essential oils, which gives it a strong taste. Chefs often use parsley with flat leaves as a decoration because of its pulsating green color, but also use it to flavor several meals.
culinary use
Flat leaf parsley is a common accessory to soups and steamed meat and can also be cooked next to poultry or meat. The parsley tends to release its oils when exposed to heat.
also has a taste that many find when it is consumed raw. Chefs often add herb to pasta, salads and even sandwiches.
storage techniques
Once the Italian parsley is, it usually lasts anywhere from three to five days. Chefs can often extend the freshness by storing it in the refrigerator or standing upright in a glass of water.The leaves that have been soaked in oil often maintain a month or longer, even if soaking affects their taste. Parsley stored in this way is often best used in pasta or as an ornament to maintain its consistency.
Dried Italian parsley usually takes much longer than fresh, but has a reduced taste. Most dried parsleys purchased in commercial markets come from curly leaves, unless otherwise stated. Chefs can dry out leaves of Italian varieties, often on stands or in a warm oven. Professional dehydration machines are also an option for those who make a lot of drying herbs.
growing tips
Many kindergartens sell Italian parsley in a pot and can also be quite successfully grown from seeds. Like most herbs, it is somewhat delicate, especially when it starts for the first time. Success usually requires a regular water aspiration temperature. Once the stems reach a height of about 5 inches (approximately 13 cm), they can be transplanted outdoors, preferablyon a flat surface with consistent sunlight.
Related plants and common confusion
Flat leaf parsley is related to a range of herbs except for standard curly parsley. Cilantro, Chinese parsley and Hamburg Root Parsley share a number of attributes and can often be replaced by some success.
Some scholars of food believe that Italian parsley has been prevented by many cooks in earlier times because of the similarly reminiscent of Hemlock, a deadly plant that grows wild throughout southern Europe. While plants look similar, they are not connected. Traders and herbalists rarely consider them today, and the risk of unintentional poisoning is no longer interested in consumption.