Parsley

Parsley

4 (2)

:: Latin Name :

Petroselinum crispum, Fam. Apiaceae

:: Sensoric quality :

warm, aromatic, slightly sharp, and bitterish taste and

:: Main constituents :

Volatile oils

:: Uses:

is commonly used in many European cuisines, with beef, veal, lamb, poultry, fish, green vegetables, carrots, cauliflower, eggs, mushrooms, and tomatoes and other medicinal uses.

Not very popular in the Indian cuisine, Parsley leaves form an important part of the Western cuisine. Parsley is rich in its nutritive value. It contains vitamins A, B & C and many other nutrients. Parsley is an attractive garnish. It is added to soups, salads and seafood. It goes into preparation of sauces, herb butter and savory breads. Dried parsley flakes are used for seasoning a variety of foods.

It also finds use in beverages and medicines.
:: Medicinal Uses : Urinary Disorders

:: Availability : leaves, seeds