Parsley is a super multivitamin herb no kitchen should be without. It can be used as a garnish and flavouring and as a vegetable in broth. There are two main varieties: curly leaf and flat leaf. Both can be used for the same purpose although when flat leaf parsley is younger it is stronger in taste than when it matures, and the opposite is true of curly parsley, it starts out being milder but is stronger in maturity.
When many of us simply don’t eat enough green veg – even though we try to, parsley can be a useful shortcut to improving our balance of greens as it is super packed with all the right stuff, vitamins A, C, E & K plus minerals. Apparently 50g of fresh parsley contains our full daily requirement of vitamin C. Try using finely chopped parsley in your meals. In mashed potatoes, sprinkled over veggies and stirred into sauces or even in a sandwich. Friends and family will think you are trying to make food look pretty but we will know you are thinking #HEALTHY!
Parsley is often used as a garnish rather than a cooking ingredient. Flat leaf parsley is often used with fish, both as a white sauce or as a topping with breadcrumbs. Curly parsley has a more decorative appearance and is most often used as a garnish. To prepare wash before use. Finely chop flat leaf parsley before adding to dishes. Curly leaf parsley can be cut or used whole.
Plants of the Parsley or Carrot Family are known as the Umbel Family: (Umbelliferae). The Parsley Family includes some wonderful edible plants like the carrot and parsnip, plus more aromatic spices found in your spice cabinet, such as anise, celery, chervil, coriander, caraway, cumin, dill, fennel and of course, parsley.
A typical 100g portion of parsley contains 36 calories, 0.8g fat, 3g protein and 6.3g carbohydrate.