Scientific NamePetroselinum crispum (Umbelliferae family)
Varieties and seasons
Parsley is an aromatic plant from Sardinia. It plays an important role in the European cooking. The different varieties include:
- flat-leaf parsley (P crispum),
- curly-leaf parsley (P. crispum crispum),
- Italian parsley (P. crispum neapolitanum),
- Hamburg parsley or turnip-rooted parsley (P. crispum tuberosum).
Each has its own qualities and recipes.
The main producers are the Netherlands, Italy, France and Israel.
Coming from the Mediterranean Basin, parsley is growing all year round.
It can also be eaten in dried or frozen form.
Nutritional values (per 100 g)
*Ciqual 2013 **Recommended Daily Intake
Benefit: it is four times as rich in vitamin C as an orange and three times higher than a kiwi.
Practical benefits: parsley contains three major vitamins: A, C and B9/Folacin. It also contains more calcium than milk or yoghurt!
When it comes to portions...?
- a child portion: a little bunch
- an adult portion: a fist-sized medium bunch
Cooking and nutrition: tasty combinations
- Parsley butter: fantastic with grilled meats, this mixture of butter and fresh parsley adds vitamin C to your meal, helping you make the most of the meat’s iron content and the rest of this dish’s nutritional properties.