In ancient Greece parsley was believed to be sacred and the symbol of fame and joy. It could not possibly be used for such a plebeian purpose as food when it adorned the head of the great Heracles on ceremonial occasions. This belief fell into oblivion but the custom of using it as decoration has been retained to this day, albeit in somewhat different form.
The fresh leaves of the curly variety are used to decorate window displays by butchers and fishmongers. Parsley did not become a culinary herb until the Middle Ages when Charlemagne had it raised in his vegetable gardens, after which it rapidly became an essential part of all vegetable dishes. It reached England in the 16th century and was brought to America by the settlers.
The reason is simple - the fresh fruits are inedible because of their unpleasant bitter flavour. This hitter flavour disappears only after lengthy immersion in water that is changed repeatedly, or after pickling in brine for several months. How and when this treatment was discovered we do not know, nor do we know whether our taste was enriched by chance or by man's ingenuity.
Pickled green olives are prepared from unripe fruits, black olives from ripe fruits. Both may he added to cold hors d'ceuvres and salads, as well as to hot dishes, mainly to roast poultry, cooked vegetables and Italian pizza. Not only the pickled olives but also the fine oil obtained by pressing the ripe fruits is a flavouring. It is yellowish to greenish and has a very delicate flavour and aroma.
Put a few drops on a salad of fresh green peppers or tomatoes, close your eyes, and it does not take much to imagine you are by the warm Mediterranean Sea. It is particularly good mixed with wine vinegar or lemon juice, but the addition of other herbs would only spoil the illusion.
Two types are cultivated: the one for its curly leaves, used for flavouring and as a garnish, the other for its fleshy root, commonly used as a vegetable. In the autumn the plants may be put in pots, thus ensuring a continual supply of fresh leaves, rich in Vitamin C, throughout the winter. As cooking destroys vitamins it is recommended to add the chopped leaves just before serving - 15266
The fresh leaves of the curly variety are used to decorate window displays by butchers and fishmongers. Parsley did not become a culinary herb until the Middle Ages when Charlemagne had it raised in his vegetable gardens, after which it rapidly became an essential part of all vegetable dishes. It reached England in the 16th century and was brought to America by the settlers.
The reason is simple - the fresh fruits are inedible because of their unpleasant bitter flavour. This hitter flavour disappears only after lengthy immersion in water that is changed repeatedly, or after pickling in brine for several months. How and when this treatment was discovered we do not know, nor do we know whether our taste was enriched by chance or by man's ingenuity.
Pickled green olives are prepared from unripe fruits, black olives from ripe fruits. Both may he added to cold hors d'ceuvres and salads, as well as to hot dishes, mainly to roast poultry, cooked vegetables and Italian pizza. Not only the pickled olives but also the fine oil obtained by pressing the ripe fruits is a flavouring. It is yellowish to greenish and has a very delicate flavour and aroma.
Put a few drops on a salad of fresh green peppers or tomatoes, close your eyes, and it does not take much to imagine you are by the warm Mediterranean Sea. It is particularly good mixed with wine vinegar or lemon juice, but the addition of other herbs would only spoil the illusion.
Two types are cultivated: the one for its curly leaves, used for flavouring and as a garnish, the other for its fleshy root, commonly used as a vegetable. In the autumn the plants may be put in pots, thus ensuring a continual supply of fresh leaves, rich in Vitamin C, throughout the winter. As cooking destroys vitamins it is recommended to add the chopped leaves just before serving - 15266
