Parsley is an ancient herb with over 30 varieties. The two most often used varieties are the curly leaf, and the flat leaf which is also known as Italian parsley. The latter has the stronger taste and is best for cooking; whereas, the curly leaf variety is good for cold-to-low temperature cooking, and makes a great garnish.
Parsley is a member of the larger Parsley/Carrot Family (300 genera and over 3,000 species) which includes other well-known edible herbaceous plants and spices such as Anise, Caraway, Chervil, Cilantro, Coriander, Cumin, Dill, and Fennel. Carrots, Celery and Parsnips are members too!
Parsley is indigenous to southern Europe. Currently, Parsley is grown all over the world, and is used primarily in American, European and Mediterranean cuisines.
Parsley is good for foods like: beans, celery, cheese dishes (dips, soufflés, spreads), chicken, duck, eggs, fish, goose, ham, lamb, meatloaf, mushrooms, pasta, pork, rabbit, turkey, seafood, soups, stews, stuffing, and vegetables (artichokes, beets, cabbage, carrots, corn, cucumbers, onions, parsnips, peas, potatoes, squash, sweet potatoes, tomatoes, turnips).
Parsley has high levels of both Vitamin A and Vitamin C.
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