Curly Parsley

(Petroselinum var. crispum)
[Apiaceae]

Parsley is liked for its clean, fresh taste and it is rich in iron and vitamins A & C

It’s used widely in sauces, salads, stuffings and omelettes. It’s good with eggs, fish, lemon, lentils, rice, tomatoes and most vegetables

Sprigs of dark green, deep-fried curly parsley make an excellent garnish for fried fish

It is the most widely cultivated herb in Europe

For use later, fresh parsley can also be chopped and frozen in small containers or in ice-cube trays with a little water

Good for garnishes, curly parsley also gives a light, herbaceous flavour and attractive green colour to mayonnaise and other sauces

Use whole sprigs, pinch off leaves, or chop leaves and/or stems

More Curly Parsley Information

• Tasty lamb with Greek salad
• Caring for curly parsley
• How to grow parsley