Petroselinum crispum

Description

Parsley leaves can be eaten raw or cooked. They are often used as a garnish or flavoring in salads and warm dishes, but their strong taste can be overwhelming. Parsley is an important ingredient in the herb mix 'bouquet garni.' To encourage continuous growth and achieve maximum yield, it is important to regularly harvest the leaves. Drying the leaves is difficult, but freezing is an easy option. For drying, the leaves need a well-ventilated area with plenty of sunlight and should be kept sharp to preserve their flavor. Parsley is very rich in iron, iodine, and magnesium, and is a good source of vitamins A, B, and C. The stems can be dried and ground to be used as a coloring agent. Tea made from fresh or dried leaves contains a lot of vitamin C. Essential oil is extracted from the leaves, which is primarily used as a commercial food flavoring. About 1% of the essential oil comes from the leaves, while about 6% is obtained from the seeds. Caution is advised when using the plant, especially with the essential oil.

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