Parsley comes from the umbellifera family that includes carrots, celery, fennel, cumin, coriander and parship. The two popular types of parsley are the curly which has bright green curly leaves and the Italian flat-leaf parsely which has a dark shade of green with smooth flat leaves.

The later has more fragrant and less bitter taste compared to the curly variety. It is highly nutitious culinary herb that is most overlooked. It can be found as garnish in many dishes in western countries, but usually tossed aside and never eaten.

Parsley provides nature’s best carotenoids [a class of highly unsaturated yellow to red pigments occuring in plants and animals] and is a nutrition powerhouse of a few known ant-cancer and anti-inflammatory phytonutrients [natural chemicals] and flovonoids [antioxidands found naturally in plants.

Parsley is also rich in vitamins and minerals. It is rich with chlorophyll, vitamins A, B, C andK. Folic acid and iron, parsley has high beneficial mineral contents like calcium, magnesium, manganese, phosphorus, potassium, sodium, vanadium and zinc.

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