More Than Just a Garnish

Parsley is the world's most popular herb. It derives its name from the Greek word meaning "rock celery" (parsley is related to celery).

Parsley contains three times as much vitamin C as oranges, twice as much iron as spinach, is rich in vitamin A and contains folate, potassium, and calcium. Like most green vegetables, parsley is a good source of vitamin K, folic acid, and fiber.

Today, parsley is one of the most commonly consumed herbs in America. A fresh sprig of the curled parsley is often used as a garnish, while the Italian parsley is used to flavour sauces, soups, and stews.

Parsley can be minced and added to salads and coleslaws, dips, sauces, and salad dressings. It is a particularly lovely addition to tomato dishes, baked potatoes, potato salads, and peas. The stalks, which have a stronger flavour than the leaves, add flavour to casseroles and cooked dishes. To prevent a white sauce from being discoloured, stems are used instead of leaves.

Finally, for a natural breath freshener, try a sprig of parsley!