Parsley
(Petroselinum crispum)

Parsley has been used as a medicinal herb for more than 2000 years. It is a very popular herb that is grown all over the world. The leaves are dark green in color and gives you a fresh and peppery flavor. It can grow up to 24 inches tall and 16 inches wide.

Plant parsly in a sunny location with rich, moist soil for best result. Sow 3-4 weeks before last spring frost with about 6 inches between plants. The plant matures in about 70 days. Harvest the leaves as needed.

Parsley is rich in vitamin A and C and it also contains flavonoids.
Parsley oil is found in many shampoos and soaps.

There are many ways to enjoy parsley. Add it as a garnish for fish, potatoes, smoked salmon, pasta, cheese and egg dishes. Don't cook parsley since it destroys its flavor and vitamins.

Tips: If you have been eating garlic, chew some Parsley and you won't smell any more.

Parts used: Leaves, seeds, stems.

Since parsley, in large quantities, can stimulate uterine contractions it should not be used by pregnant women. Don't use if kidney inflammation exists.

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