[Sca-cooks] Sent Sovi and A&S- advice needed

Terry Decker t.d.decker at att.net
Mon May 25 20:20:17 PDT 2009

Let's try this again.

> Parsley (Petroselinum crispum) is a single species with about 30 
> subspecies which fall into two main divisions, flat-leafed and 
> curly-leafed.  Prior to 300 BCE, Theophrastus describes both curley-leafed 
> and flat-leafed parsley varieties.  Pliny provides the information that 
> the Roman's were particularly fond of parsley as a seasoning.  The two 
> pieces of information suggest that both types of parsley would have been 
> available and it would have been the choice of the cook as to which was 
> used.
> If you need a more precise answer, I would suggest Charles de L'Ecluse 
> (Carolus Clusius), Rariorum aliquot stirpium per Hispanias observatarum 
> historia, 1576

Which can be found here, 

If that doesn't work, just plug the title into Google.

For an account of Clusius's correspondence with Spanish botanists and a list 
of some of the plants in the text including Petroselinum macedonicum, try 

> http://www.knaw.nl/publicaties/pdf/20061066_Clusius_05.pdf

I haven't checked, but according to some other sources, this work has the 
first reference to capsicum peppers in Spain.


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