Parsley (Petroselinum crispum)

Introduction:

The spice plant parsley comes in both smooth and curly forms. Curly parsley is spicier and more tangy, while smooth leaves taste more aromatic and delicate. Another subspecies is the root parsley. It looks similar to parsnip and tastes sweet.

Use/Preparation:

The leaves are used to flavour meat, fish and vegetable dishes, soups, sauces, dips, curds and side dishes.

Health:

Parsley is rich in valuable vital substances, especially vitamin C and vitamin K as well as the minerals iron and calcium. The essential oil apiol has an appetite and digestion stimulating effect.

Alternatives:

Depending on the dish, parsley can be replaced by other herbs such as basil, chervil, chives or marjoram. Celery leaves or carrot greens are also excellent alternatives.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	36/151
Fat	0,8 g
Healthy fatty acids	0,1 g
Carbohydrates	6,3 g
Sugar	0,9 g
Protein	3 g
Salt	0 g