Chopped parsley leaves are a popular decoration in Central Europe, mostly for soup and vegetable. Harvest parsley for its leaves by cutting the plant about 2 inches above the ground. Parsley will continue to grow after a heavy cutting if it fertilized and watered.
Modern medicine has discovered that parsley leaves are rich in the vitamins A, B and C, iron, calcium, phosphorous, manganese and potassium. They can help to stimulate the appetite and the digestive system, and are therefore a good dietary supplement for convalescents and anemic.
Many Mediterranean cooks prefer flat leaf parsley over curly-leaf parsley because they fell it is less bitter.
Parsley sprigs make attractive garnishes, especially when mixed with sprigs of other fragrant herbs. Parsley can be used as an herb to complement almost any dish, as a colorful garnish at the table, as a vegetable in its own right. In winter it brings a touch of green to brighten seasanol salad and slaw.
Parsley leaves
