Parsley

Petroselinum crispum

herb

A herb with finely divided leaves, curly or flat like Neapolitan parsley; Central Europe also eats its root. Rich in vitamins C and K, it also provides beta-carotene, lutein and calcium.

Origin

Mediterranean basin

Season (United States)

April to November · grows in your region

Preparation

The stems are eaten: finely chopped, they have more flavor than the leaves. It grows at ground level and catches the splashes of watering: washing it leaf by leaf, in plenty of water, beats a quick rinse of the whole bunch.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Vitamin C · Folates (B9) · Vitamin K1 · Calcium · ChlorophyllIn small amounts, not counted Falcarinol · Plant iron

Did you know?

Athletes were once crowned with it, and Charlemagne recommended growing it on his estates.