After being cultivated for more than 2,000 years, parsley now averages less than five minutes on restaurant plates. Thrown on at the last minute by a busy waitress to add the illusion of green and health, then tossed aside by a hungry customer who only wanted to get to the good stuff underneath, it seems that parsley is nothing more than a nomadic garnish.
However, parsley has been used for thousands of years, with historical origins in the Mediterranean, and has the largest number of varieties of all garden herbs. It can elevate flavors when used as an ingredient, adding brightness and balance and aiding with digestion by settling the stomach with its bitterness. It offers nutrients such as vitamins A and C, potassium, magnesium and iron. The best news? It’s quite easy to grow here in Central Texas.
The story you're reading is premium content from the Austin American-Statesman. Subscribers get total access to all our in-depth news, digital editions and exclusive premium content. You can now also buy a 24-hour digital pass or 7-day digital pass.
For Subscribers: Sign in here if you have already registered your account.Sign In
For Subscribers: Register your account for digital access.Access Digital
Read MyStatesman.com now — 24-hour digital pass99¢ for 24-hours
Read MyStatesman.com all week — 7-day digital pass$3.99 for 7-days
Subscribe to the Statesman for as little as 33¢ per dayView Offers
Ellen Orabone is the Grow Local teaching garden coordinator for the Sustainable Food Center, www.sustainablefoodcenter.org.