Spices and Herbs (Parsley)

Parsley

There are three main cultivated varieties :
(Petroselinum crispum - Curly-leaf)
(Petroselinum latifolium / neapolitanum - flat-leaf / Italian)
(Petroselinum tuberosum which is grown for its root)
While there are more than 40 varieties, two are most widely used in cooking: Curly Leaf, used mainly as a garnish, and flat-leaf, favored by cooks for its more intense, freshen flavor.
Parsley is an excellent source of Vitamins C and A along with other minerals. To reap these benefits, use it fresh by tossing a handful into green salads or chop and sprinkle over cooked foods. It can be added to virtually any dish, but add near the end of cooking to maintain the bright flavor.
Parsley is very common in Middle Eastern, European, and American cooking.
It is a key ingredient in several West Asian salads, e.g., tabbouleh which is the national dish of Lebanon. Persillade is mixture of chopped garlic and chopped parsley. Gremolata is a mixture of parsley, garlic, and lemon zest. In Southern and Central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used to flavor stocks, soups, and sauces. The fresh flavor of parsley goes extremely well with fish.
Root parsley is very common in Central and Eastern European cuisine, where it is used in most soups or stews. Though it looks similar to parsnip it tastes quite different.

herb parsley salad garnish