Parsley

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VSF-PAR0011

Parsley (Celery) The two main groups of parsley used as herbs are curly leaf and flat leaf of these, the neapolitanum group more closely resembles the natural wild species. Parsley is widely used in Middle Eastern, European, and American cooking. Curly leaf parsley is often used as a garnish. In central and eastern Europe and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Green parsley is often used as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb or goose, steaks, meat or vegetable stews (like beef bourguignon, goulash or chicken paprikash). In southern and central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups such as chicken soup, green salads or salads such as salad Olivier, and on open sandwiches with cold cuts or pate. Parsley is a key ingredient in several Middle Eastern salads such as tabbouleh. Persillade is a mixture of chopped garlic and chopped parsley in French cuisine. Gremolata is a traditional accompaniment to the Italian veal stew, ossobuco alla milanese, a mixture of parsley, garlic, and lemon zest. Root parsley is very common in central and eastern European cuisines, where it is used as a snack or a vegetable in many soups, stews and casseroles. Parsley offers numerous health benefits. Parsley is a good source of antioxidants (especially luteolin), folic acid, vitamin C, and vitamin A. Proclaimed health benefits include anti-inflammatory properties and a boosted immune system. However, parsley should not be consumed in excess by pregnant women. It is safe in normal food quantities, but large amounts can have uterotonic effects.