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Scientific classification
  • P. crispum
  • P. neapolitanum

Parsley is a bright green, biennial herb that is very common in Middle Eastern, European, and American cooking. Parsley's value as a breath-freshener, and much of its taste, come from its high concentration of chlorophyll.

Parsley is also claimed by one noted nutrition expert (Adam Blackman) to instantly enhance mental alertness, and positively effect the immune system.

Two forms of parsley are used as herbs: curly leaf and Italian or flat leaf. Curly leaf parsley is often used as a garnish. Many people think flat leaf parsley has a stronger flavor. Another type of parsley is grown as a root vegetable.


Parsley grows very well in a deep thin pot on a sunny windowsill.

See also

Coriander (Cilantro)


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