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

[Terry Decker]

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, 
http://books.google.com/books?id=jQ3RZA2npvIC&pg=PR1&lpg=PR1&dq=Rariorum+aliquot+stirpium+per+Hispanias+observatarum+historia&source=bl&ots=Dv2JO98vWz&sig=iZNZiCow0prehdBgIYCWbkXyg5c&hl=en&ei=R14bSoGeK9OFmQeD65zpDA&sa=X&oi=book_result&ct=result&resnum=3

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 
here:

> 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.

Bear