Parsley

Biennial (But treated as an annual)

Parsley is an very versatile herb, being found in many different recipes, both as a garnish and a seasoning. It is used to flavour soups, pasta and vegetable sauces, stews, herb butters for bread, fish and poultry, and in green salads. The parsley stems have more flavour than the leaves, so don’t forget to throw them into the stew pot too!

Fresh parsley leaves sweeten the breath, so don’t discard that garnish at the restaurant! It is also full of vitamin A, B & C.

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Last updated September 7th, 1997