Parsley is the world’s most popular herb. The origin of its name is from the Greek word meaning “rock celery”.
A sprig of parsley can provide much more than a decoration on your plate. Parsley contains two types of unusual components that provide unique health benefits. The first type is volatile oil components-including myristicin, limonene, eugenol, and alpha-thujene. The second type is flavonoids-including apiin, apigenin, crisoeriol, and luteolin.
There are more than 30 varieties of parsley, but the most common are curly-leaf and the more pungent flat-leaf parsley. The flat-leaf has more flavour than curly parsley and is preferred for cooking.
Matches well with: chicken, eggplant, eggs, fish, game, lentils, mushrooms, mussels, pasta, peas, potatoes, poultry, rice, seafood, tomatoes, zucchini, lemon