Parsley - flat leaf

Parsley - flat leaf

Parsley is best to use in its fresh state, finely chopped in salads, or as a flavouring for sauces, soups, stews and minces.  

Nutrition:  Parsley is an excellent source of vitamin K and folic acid. The herb is rich in beta-carotene, vitamin C, vitamin E, zeaxanthin and lutein. Fresh herb leaves are also rich in vitamin B1 B2, B3, B5, and B6 and it's a good source of minerals like potassium, calcium, manganese, iron, and magnesium. Parsley's is also high in chlorophyl and has many volatile oils that are known to be chemoprotective.





in juices,
dressings and dips,
and added to soups or stews,


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