Parsley, flakes – Petroselinum crispum

Description

Parsley is one of the most widely used culinary herbs in the world, although the herb is also classified as a vegetable and spice. Like many of its cousins in the carrot family of plants, parsley is an excellent source of vitamins and minerals. The fresh taste of the leaf lends versatility. In fact, parsley pairs well with most foods and with many other herbs and spices. The root, sometimes referred to as Dutch parsley, adds concentrated parsley flavor to soups, stews and sauces. Both parsley leaf and parsley root are suitable to prepare as tea and to use to make tinctures. parsley contains a high degree of chlorophyll, which makes it an effective breath freshener. The ancient Romans and Greeks, who appreciated the powerful deodorizing ability of parsley long before it was considered food, relied on the herb to mask unpleasant odors at funerals. Parsley’s vitamin K is important because it helps blood to clot in addition to contributing to bone health. Parsley is rich in vitamin C and other antioxidants, which help reduce the risk of serious health conditions like diabetes, stroke, heart disease and cancer. It’s also an excellent source of: Vitamin A.