(Petroselinum crispum) is a member of the Umbellifoerae family, just like carrots and celery. Parsley is used most often as a garnish of or complement to other foods. It is indigenous to Sardinia, Turkey, Lebanon, and Algeria.
Parsley is rich in a number of nutrients, chlorophyll, and carotenes. It is a very good source of vitamin C, folic acid, and iron. It is helpful in prohibiting cancer causing properties of fried foods. It has a large amount of chlorophyll which is regarded as an “nerve stimulant”.
Parsley has a strong tangy, sweet flavor that helps to bring out the flavors of other foods. It is used most often in soups and stews. The high chlorophyll levels works to absorb odors and makes an effective after dinner mint.