Parsley in Italian Prezzemolo

Known in botany as “Petroselinum Hortense”, parsley, owes its etymological origin to the Greek name: “petroselion sativum” (from petra – “stone” – and selinon – “celery”) or celery that grows on stones and sativum “suitable to be cultivated”. There are two varieties: the curly leaf and the smooth-leaved, widely used in Italy.

It grows in temperate climate zones,fears excess temperature and can be grown both in pots and in vegetable gardens. If you have a lot of it you can keep it fresh in a box tightly closed and a little of water

or chop it small(by mezzaluna) and freeze it in the ice containers.


Parsley has been known since ancient times not so much for its gastronomic importance, but for its mystical value and its medicinal properties

The Romans were the first to use it in the kitchen, but mainly to remove bad smells and as an antidote against poisoning.

Considered a magical plant, parsley was used by the Etruscans in family pharmaceutical preparations, in propitiatory rites and was the main ingredient of an ointment that “worked miracles.”


The fame of parsley has continued to grow over time to make it, as well as an important ingredient of our cuisine, a universal remedy for many ills

For this reason it is popularly said “always in the middle like parsley”, to indicate people or things present too frequently. For example, parsley is:

1.useful for hair beauty: a compress after shampooing guarantees shiny hair.

2. eliminate skin spots
3. counteract halitosis
 4. relieve the itching of mosquito bites

5.remove kitchen bad odors from your hands

It may be useful to remember that excessive consumption of parsley is to be avoided during pregnancy and breastfeeding. It is also not recommended in  presence of kidney disease and chronic hepatitis


When added to food, parsley gives off a pleasant smell and gives food a particular and characteristic taste, enhancing its natural flavor. The most important action is to flavor food, allowing to reduce the amount of salt.

Some recipes to see how it is common in first courses, in meat, fish and vegetable dishes.

parsley,pancetta choppped by mezzaluna

Mushroom Sauce  recipe here

Tuscan Ribollita recipe here

Italian or Neapolitan Braciola recipe here

Carciofi Trifolati-Artichokes recipe here

Octopus Salad recipe here

“Aglio e prezzemolo,
Pomodoro e basilico,
Burro e salvia.
Le coppie che nessuno può dividere in cucina.”

“Garlic and parsley,

Tomato and basil,

Butter and sage.

The couples that no one can divide in the kitchen.”
(Fabrizio Caramagna)