Parsley , Petroselinum crispum , hardy biennial herb of the family Apiaceae , or Umbelliferae, native to Mediterranean lands. Parsley leaves were used by the ancient Greeks and Romans as a flavouring and garnish for foods. The compound leaves—deep green, tender, and curled or deeply frilled—that develop in a cluster the first season of growth are used fresh or dried, the mildly aromatic flavour being popular in fish, meats, soups, sauces, and salads. Parsley is often the principal ingredient of bouquet garni and fines herbes. In the second season of growth, seed stalks rise about 1 metre 3. Parsley seedlings are small and weak; they emerge with difficulty from heavy crusty soils.
Parsley Petroselinum crispum is an herb used in many types of cooking and sometimes used for medicinal purposes. Though usually consumed as a food, parsley is also available in dietary supplement and tea form. For instance, a tea made from parsley seeds is a traditional remedy for indigestion and intestinal gas. Parsley is also often suggested to help reduce menstrual cramps and to help eliminate excess water weight. Some of these claims make sense when you consider the various ways parsley can act in the body. For instance, because of its diuretic effect, one study recommended that parsley be used to help control high blood pressure.
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