(Petroselinum crispum) [P.c. var. neapolitanum (Flat Leaf Parsley)]

• Parsley is liked for its clean, fresh taste and is rich in iron and vitamins A & C
• Used in:
  • sauces
  • salads
  • stuffings
  • omelettes
• Sprigs of dark green, deeply-fried curly parsley make an excellent garnish for fried fish
• Good with:
  • eggs
  • fish
  • lemon
  • lentils
  • rice
  • tomatoes
  • most vegetables
• Combines well with:
  • basil
  • bay
  • capers
  • chervil
  • chillies
  • chives
  • garlic
  • lemon balm
  • marjoram and oregano
  • mint
  • pepper
  • rosemary
  • sorrel
  • sumac
  • tarragon
• Most widely cultivated herb in Europe
• Parsley can be chopped and frozen in small containers or in ice-cube trays with a little water
• Also called French or Italian parsley, flat-leaf parsley has the best flavour for cooking and is most widely used throughout Europe and Middle east
• Has sweeter flavour than curly
• Leaves are used as garnish & to flavour:
  • sauces
  • butter
  • dressings
  • stuffing
  • savoury dishes