Parsley is one of the best known herbs in the Western world, and very popular in gardens and herb pots. The bright green leaves, with their slightly tangy flavour, are mainly used in flavourings or dressings for various salads and stews.
There are two types of parsley the smooth-leafed or continental variety, and the curly variety. The first one is more flavoursome, while the second is more beautiful.
Parsley, or Petroselinum crispum , originated in the Eastern Mediterranean and was originally used during Greek and Roman times as a medicinal plant. It is a blood and intestine antiseptic and is also believed to have anti-cancer properties.
From the 16th century onwards its cultivation began in Italy as a nutritional plant, extending later to England, Germany and other countries of Europe and possibly to America. Its cultivation spread widely in the world, but it was always grown in rather small gardens or homemade orchards. It can now be found year round in supermarkets.
Parsley is cultivated for its leaves; it is quite difficult to germinate the seeds.
Parsley is richer in Vitamin A than any other vegetable, and also contains Vitamins K and C. Rinse parsley before serving, but make sure you don't soak it, since this can cause Vitamin C to be lost.
Feeds