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