Petroselinum Crispum (Mill.) Nym. Ex A.W. Hill (Umbelliferae)
A hardy, erect glabrous biennial with a stout tap root. Rosette leaves are in dense tuft, dark green shiny, 3-foliolate. Leaflets are 1-2 cm long, lobed and often much crisped. There are two varieties described, one with crowded dense curled leaves (called moss curled) and another with deeply cut plain leaves.
Origin
Its original home is thought to be in Spain and Portugal and is equally at home in the
Mediterranean regions. It was introduced into Britain in 1548 from Sardinia and then taken
to the New World. The Greeks used it only as a medicine. Its use as an edible plant dates
from Roman times.
Health benefits: As traditional diuretic, may help kidney function and gout, antioxidant protection, counters anaemia and useful source of calcium.
Cautions: Although parsley is rich source of folate,
herbalists advise against eating more than 15g (1/2 oz) a day during pregnancy, because it
is said to stimulate uterine contractions.
The leaves are used as garnish to flavour sauces, stews, soups, omelettes and stuffings. Locally, it is more commonly used as an ornamental to decorate dishes. It is actually very rich in Vitamin C.
Storing:
Store, wrapped, in the fridge.