A biennial plant with white flowers and aromatic leaves that are either crinkly or flat and used as a culinary herb and for garnishing food,
A biennial plant with white flowers and aromatic leaves that are either crinkly or flat and used as a culinary herb and for garnishing food
annual or perennial herb with aromatic leaves
aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food
Parsley (Petroselinum) is a bright green biennial herb, often used as spice. It is common in Middle Eastern, European, and American cooking. ...
To dream of parsley, denotes hard-earned success, usually the surroundings of the dreamer are healthful and lively. To eat parsley, is a sign of good health, but the care of a large family will be your portion.
An herb with a sweet and fresh flavor, parsley is usually available the fresh or dried.
Useful in oils and bath or facial herbs for its cleansing and medicating action. Soothes skin.
herb (fresh sprigs or crumbled dried) Description: Most widely used herb. Curly leaf and Italian (flat-leaf) parsley are but only two of the more popular varieties that exist. Delicate, slightly peppery taste. Uses: Sprigs used as garnish, herb mixtures (see fines herbes), sauces, soups, stews. ...
This herb leaf is most popular as a garnish (and a breath freshener), and is more often used dried than fresh. The light, fresh flavor and scent lends itself to many different dishes and the appearance adds to any presentation.
is the common name for a bright green, biennial herb of European origin, Petroselinum crispum, which is extensively cultivated for its leaves, which are used as a garnish or for flavoring food. One variety, the Hamburg parsley (P. crispum var. tuberosum) is cultivated for its edible root. ...
A highly peppery herb related to anise, dill, celery, and carrots. Used to flavor soups, meats, fish, cream and cheese sauces, eggs, breads, butter, marinades, and salads. There are more than 30 varieties of this herb.
There are more than 30 varieties of parsley, but the most common are curly-leaf and the more pungent Italian or flat-leaf parsley. The flat-leaf has more flavor than curly parsley and is preferred for cooking, while dried parsley has little flavor at all. ...
The type of parsley commonly used are Chinese Parsley, also called Coriander Leaves.
For years some literature has stated that parsley is toxic to birds. This is not true. Parsley is high in vitamin A, K and C plus folates and potassium. It also has flavanoids that act as anti-oxidants and other nutritional chemicals that are considered to have disease preventing properties. ...
(Petroselinum crispum) Parsley is no longer a garnish that sits on your plate, it contains vital nutrients and vitamins that support the body. Parsley is a rich source of calcium, iron, riboflavin, potassium, thiamine, vitamin A, vitamin C and trace amounts of niacin. ...
While it’s often used as a garnish it has plenty of benefits off the dinner place. Parsley is rich in enzymes that can help reduce swelling and redness of the skin. It balances and tones skin texture and appearance and in concentrate can help reduce blackheads.
A native plant of Sardinia, introduced into England in 1548. Parsley is used for sauces and salads, and as a pot-herb. Its leaves are strong-tasting, and makes a pretty garnish for dishes.
an herb associated with reducing urinary tract inflammation, aids in digestion, and helps the body dispose of excessive fluid by increasing urine production. It also contains Vitamin A and C, vitamins associated with antioxidant properties, to assist the immune system.
A delicate, mild green herb of the carrot family, it is grown in many varieties, of which the two best known are curly and flat-leafed, or Italian, parsley. It is the best known and most widely used of all herbs and goes well with almost all salads. Parsley is also a popular salad garnish.
(Petroselinum crispum – “curled parsley”) is a popular garnish in many food dishes, as it compliments most flavours. Italian parsley and Hamburg parsley are also grown, but not as popular as the curled parsley, which is available mostly as dried flakes. Parsley is an excellent source of vitamin C.
A common herb used in cooking. There are two types: curly leaf and flat leaf. They are both very similar but the flat leaf has a stronger flavour.
is best used fresh and has a light sweet flavor used in a wide variety of foods.
A slightly peppery, fresh-flavored herb that is most commonly used as a flavoring or garnish to a wide variety of dishes. There are over thirty varieties of parsley.
In order to grow Parsley to perfection it is necessary that the ground be well drained, as the roots and stems must be kept dry, and the soil should be rich and light. ...
(Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable.
an herb (Petroselium crispum) with long, slender stalks, small, curly dark green leaves and a slightly peppery, tangy fresh flavor (the flavor is stronger in the stalks, which are used in a bouquet garni); generally used fresh as a flavoring or garnish; also known as curly parsley.