Parsley

Parsley

Parsley probably is the world’s most popular herb, has been cultivated for more than 2,000 years and was even used medicinally before that.

It contains more vitamin C than most other vegetables and three times as much as oranges and also has many other health benefits.  Parsley is a good source of iron, manganese, calcium, potassium and vitamin A. Some of the plant’s flavonoids even act as antioxidants.

Parsley also cleanses the blood and chewing it prevents bad breath.
The two main types of parsley are flat-leaf and curled and they both bear the same flavour. It can not only be used as a garnish for many dishes, it is also used in many fish, potato and egg-based dishes.
Parsley also is a common ingredient in classic herb mixtures and can be added to soup, stocks and stews and is extensively used in Middle Eastern cooking.

Not very popular in Britain and the US is root parsley which is grown as a root vegetable and produces much thicker roots than types cultivated for their leaves. It is very popular in central and eastern European and used in soups and stews.

The versatile herb should be used fresh within a couple of hours harvesting. You can grow it in your garden or even in a flower pot in your kitchen.  Even though it looks quite similar to parsnips, it tastes differently.

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