Friday, April 14, 2017

Parsley leaves

Parsley is a hardy biennial plant with either bright green very curly leaves Petroselinum crispum or flat duller leaves P. crispum ‘Neopolitanum’.

Modern science has discovered that parsley leaves are rich in the vitamin A, B and C, iron, calcium, phosphorus, manganese and potassium. They can help to stimulate the appetite and the digestive system, and are therefore a good dietary supplement for convalescents and anemic.
The flat leaved variety has stronger flavor. It is very widely used as a culinary herb, as a decoration or garnishes either in sprigs or chopped. The flat-leaved variety is also called French parsley, Italy parsley.

Parleys oils are used to flavor neat sauces canned meats, sausages pickles, spice blends, in baked goods, oils and fats, processed vegetables, soups, gelatins and puddings.
Parsley leaves
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