Parsley, first among aromatic herbs on the table
The Parsley (botanically Petroselinum crispum) among aromatic herbs is the most cultivated in Europe. There are two varieties: one called Italian with flat dark green leaves with an intense aroma, and the other called Curly for the curling of the foliage, very decorative but less fragrant. The first is the star of our country's dishes, while the second, more spectacular and with a somewhat peculiar scent, is mainly used abroad.
Cultivating parsley is simple, however, some precautions are necessary. The plant propagates by seed, but purchasing already formed seedlings is strongly recommended. Unlike basil, parsley requires a deeper cultivation pot and frequent watering. When needed, leaves can be harvested starting from the outer ones. To renew the plant, simply cut the leaves at the base and wait for new growth.
In cooking, its use is multiple; it is used to flavor many dishes, especially fish. A recipe that will remind you of summer is parsley omelette, easy and light, also excellent as an appetizer.
