Parsley is one of the best known herbs, but strangely probably one of the most under-used ones.
It’s generally used as a garnish and left on the side of the plate which is a shame because parsley is one of the few herbs that is high in iron content, as well as vitamins such as vitamin C.
In fact, gram for gram parsley contains more vitamin C than most citrus fruits.
There are various types of parsley. The most common home grown ones tend to be the curly leaved type and Italian flat leaved parsley. Both are equally delicious and nutritious.
Parsley is a great breath freshening herb and should be eaten, preferably chewed, after a meal containing garlic to dispel any lingering odours.
Chop fresh parsley leaves and mix them into salads and other dishes, or instead of using a sprig to garnish, finely chop the leaves and sprinkle over the meal. It will definitely get eaten then!
Parsley was used to adorn head-dresses as well as meals in Roman times, and was, and still is, a very decorative herb to have growing in a pot on your windowsill or outdoors in the garden.
(Extract from Growing Herbs at Home)
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