Parsley

Parsley has its origins in the Mediterranean countries of North Africa. The varieties available here have been adapted to Central European conditions through breeding.
Its flavour is tart to sweet and spicy. The stems have just as much flavour as the leaves.

It is rich in vitamins A, B, C and E. It also contains iron, calcium and magnesium.

It is best to place the stems in water. Alternatively, you can wrap it in a damp cloth and put it in the vegetable drawer. Flat-leaf parsley does not keep as long as curly parsley. It will keep for two to three days.