Parsley (Petroselinum crispum)

Description
Parsley is a hardy biennial that is usually treated as an annual. It is popular because of its much-divided, sometimes curly leaves which have a characteristic flavor and smell.

Culture
Cut parsley when the leaves are of suitable size. Leaves can be used fresh or dried.

Use
Parsley is one of the most familiar of all herbs and is used for both garnishing and flavoring. It is relatively high in vitamins A and C and iron.

Parsley is inexpensive and found in all grocery stores. It adds a nice flavor to any dish, cooked or raw. It is especially nice added to soups. Its high vitamin content make it a valuable herb.

Thank you for posting this.
I love parsley and use it all the time.

Sue

Thank you Inda.
Parsley is a good natural way to get valuable vitamins.

Love
Vicky

Thank you dear Inda for this post. In Italy nothing goes without "Prezzemolo" and as you see on the picture above the one mostly used is not crisp. In Switzerland instead they use more the crisp one.
I have a plant on the balcony too, I usually buy the plant already grown, because the seeds take such a long time to push.

Here in Italy they say of someone who is everywhere to be seen that he is like "Prezzemolo"/Parsley, seizing every opportunity to appear.

My husband gets on the edge of a crisis of nervs, if he can't find any prezzemolo. There are dishes that simply can't exist without it, like fish for example.
And here is a tip: if you have eaten garlik or onions you can easily "clean" your breath by eating some parsley leaves.
Lots of love to all.
Good night...
Margherita

Dear Margherita,

Thank you for the nice reply and the hint about clearing garlic-breath

I like parsley and use it all the time.

Now it is my turn to wish you all a good night

Love, Inda

I love parsley.
I use it in a lot of foods.
Thank you for informing us of the benefits.

Gisele