Guess What’s Been Named Herb of the Year for 2021 by Dr. Joseph Mercola
Each year the International Herb Association1 names the Herb of the Year, and for 2021 it is parsley (Petroselinum crispum). Parsley is from the Apiaceae family, which also includes caraway, coriander, cumin and celery.2 The plants grow best in hardiness zones 2 to 11, reaching a height of up to 1 foot and spreading 1 foot across.3 When left to flower, the plants produce small green-yellow flowers.
Parsley is considered an herb. The word herb refers to the green part of a plant used to season and flavor food. For example, spinach is green but is a vegetable because it is a food and not a flavoring. Parsley is green but used as a flavoring and so it’s an herb.
Herbs are known for their fragrance and aromatic properties.4 In many cases, herbs have been a part of natural and traditional medicines for decades. There is also an essential difference between what is classified as a spice and what is an herb. It boils down to what part of the plant you are using.
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For example, an herb is the green part of the plant, whereas using dried bark, roots or seeds would be considered a spice. Using herbs in your cooking adds a richer flavor to your foods. Some recipes call for dried herbs and others for fresh. This is not interchangeable since the process of drying changes the flavor profile.
Dried herbs may be used during the cooking process, but fresh herbs are often added at the end of your meal preparation.
Parsley Named Herb of the Year
National Herb Week was established in 1991 by the International Herb Association (IHA).5 It is celebrated each year in the week before Mother’s Day, which in many parts of the U.S. marks the beginning of gardening season.
The purpose of National Herb Week is to bring national attention to the many available herbs used in the kitchen and grown in gardens. Since 1995, Herb of the Year has been used to highlight National Herb Week. The IHA’s Horticultural committee chooses the herb based on the plant meeting two of three criteria.
The criteria include having outstanding characteristics in medicine, cooking or as a decorative plant. Every year, the IHA publishes a book on the selected herb in which members contribute material that may range from botanical information to how to use the plant. For 2021, the IHA chose parsley.6
There are three varieties of parsley.7 Crispum has curly leaves and looks a little like moss. Neapolitanum is better known as Italian parsley and has a stronger flavor and flat leaves. Tuberosum was developed in the last 200 years and is grown for the flavor of the roots.
Parsley is native to the Mediterranean region where it was cultivated for more than 2,000 years. Some historians believe the Roman Emperor Charles the Great popularized the herb since it grew all over his property.8
Parsley is one of the most common fresh herbs used in the U.S. and for decades has been used as a garnish in restaurants.9 The ancient Greeks and Romans used it more in ceremonies than in the kitchen. Ultimately, the taste of the plant depends on the soil in which it grows and climate conditions.
Parsley is easy to grow in well-drained soil. The plant prefers cool summer climates, but must be protected as the temperature drops. The flat leaf variety is more cold- and drought-tolerant than the curly leaf.10 Container plants can overwinter indoors and provide fresh parsley during the winter months.
