Agriculture Reference
In-Depth Information
Parsley
Parsley is one of those ubiquitous herbs that seems to have been
part of our food forever. Even in the culinary wasteland of the 1950s
and 1960s, you couldn't go to a restaurant without the entrée com-
ing to the table with a bit of curly-leaf parsley on the plate-just to
give it some class.
What was only recognized more recently is that the flavor of pars-
ley is an important addition to many dishes, and as well to many of
your favorite smoothies. Fortunately, it's easy to grow and, given the
right conditions, returns year after year. It's also a valuable source
of vitamins A and C as well as calcium and iron. While some people
use curly-leaf parsley for garnish, most prefer flat-leaf (sometimes
called Italian) parsley for its flavor.
