Parsle

Parsley is a biennial plant in the family Apiaceae, native to the Mediterranean region, from where it started to spread, and where it is still to be found growing wild. The ancient Greeks were first to cultivate parsley. Gradually, the culture spreaded, and close to the Middle Ages it was used throughout Western Europe.

Parsley goes well with fresh and steamed vegetables, fish and meat, and it is among few herbs, which do not lose their taste during prolonged heat treatment.

Parsley is rich in nutrients and minerals. It is high in vitamin C (100 g parsley contains two daily allowances of vitamin C, which is 4 times more than in lemons). Parsley contains provitamin A, vitamins B1, B2, folic acid, potassium, magnesium, and iron.

Eating parsley positively influences the digestive system; it helps in treating kidney diseases and resists inflammatory processes affecting the body.