Parsley Manadito at home. Used minced fresh bouquet, added to soups and stews of meat or fish.

Plant erect cylindrical stems, grooved das branquilla. Bright green leaves, cut the segments and lobes toothed, curled in certain varieties. It offers a pleasant, slightly spicy.

Family: Aromatic herb

Family Science: umbelliferous

Varieties: Common Parsley, Parsley Rino

Nutritional value: 55 calories per 100 grams

Features / Benefits: Parsley is a good source of vitamins A and C, riboflavin, niacin, calcium, iron, phosphorus and potassium. Parsley, taken in small doses, it stimulates the appetite and digestion.

Season: All year round (outdoors)

Production areas: The main producers of parsley are the Netherlands, Italy, France, Israel, etc.

Plant Name: Parsley

Trivia: Parsley comes from the rocky shores of the Mediterranean region, but is so subspontaneous in all wet and cool regions. To take out the garlic taste in the mouth goes well chewing parsley.

Preparation and consumption: typically used minced fresh bouquet garni ', added to soups and stews of meat or fish. Historically, the parsley is not customary to sell, but flatters to customers.