Parsley is a culinary herb produced by the Petroselinum crispum plant. This herb is used in many culinary applications and is also used as an herbal medicine. Parsley is generally available in flat-leaf, or Italian, and curly-leaf varieties.
Parsley is a good source of vitamin E, B vitamins, phosphorus and zinc, and a very good source of fiber, vitamin A, vitamin C, vitamin K, folate, calcium, iron, magnesium, potassium, copper and manganese. Despite talk of its all-encompassing health benefits, parsley and its extracts have not been extensively studied, though it is high in antioxidants.
Parsley is generally not consumed in high enough quantities to contribute significant micronutrients to the diet.
Sold as is, green juices, spice mixes, savory dishes, herb butter, chimichurri, falafel
Parsley, garden; Petroselinum crispum