Name: Parsley (Petroselinum crispum)
Origin: Eastern shores of the Mediterranean
Description: Biennial plant; its stem is square, branchy; leaves are divided, shiny, heavily frilled; flowers are yellowish white standing in multi-branched umbels; leaves and the stem is aromatic.
Culinary use: Minced leaves and stems may be used in soups and sauces, fish and egg dishes, stuffing of meats, vegetable dishes, salads and salad dressings, cooked and baked potatoes. Its nice, frilled leaves are excellent for decoration. Should not be cook, only be added to a dish just before serving.
Medicinal use: Contains provitamin A, vitamins C and E, iron and calcium. Stimulates appetite and helps digestion. Also has a diuretic and blood purifying effect.
Cultivating and harvesting: Best to plant it in a sunny area, but also tolerates semi-shady spots. Prefers a moderately loose soil rich in nutrients. Can be preserved by either freezing or drying.