PARSLEY |
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Parsley is generally grown worldwide to be used as a condiment in our food. Raw, parsley is rich in vitamins A, B1, B2, C and D, and for cooking it is best to use it lightly to preserve its full aroma. It has been grown for over 300 years and is one of the most popular aromatic plants in world gastronomy. There are practically no commercial varieties of parsley, instead with common and curly varieties, each with their own characteristic and very accentuated flavour. This condiment is usually planted throughout the year, and is a fast growing, very productive plant, resistant to the cold. Since antiquity, parsley has been used to maintain fresh breath and is especially known in Eastern cooking for building up the appetite of the eater. Therefore, parsley leaves are used in soups, salads and meats and its root is also used as a vegetable. It has great properties, vitamins and minerals, which allow it to act as an anti-cancer and liver protecting element, in addition to having other health benefits. |
PARSLEY
Parsley is generally grown worldwide to be used as a condiment in our food. Raw, parsley is rich in vitamins A, B1, B2, C and D, and for cooking it is best to use it lightly to preserve its full aroma.
It has been grown for over 300 years and is one of the most popular aromatic plants in world gastronomy. There are practically no commercial varieties of parsley, instead with common and curly varieties, each with their own characteristic and very accentuated flavour.
This condiment is usually planted throughout the year, and is a fast growing, very productive plant, resistant to the cold.
Since antiquity, parsley has been used to maintain fresh breath and is especially known in Eastern cooking for building up the appetite of the eater. Therefore, parsley leaves are used in soups, salads and meats and its root is also used as a vegetable.
It has great properties, vitamins and minerals, which allow it to act as an anti-cancer and liver protecting element, in addition to having other health benefits.