Parsley
Parsley is a herb that originated in the Mediterranean region of southern Italy, Algeria, and Tunisia. It is used as a herb, a green leafy vegetable, and as a spice in its fresh and dried form. Actually, both the leaf and the root are used in Mediterranean and European cuisines. It is consumed in many different ways, including garnishing, salads, stocks, and sandwiches. The leaf is further divided into two more types: curly leaf and flat leaf.
It is a good source of vitamin A, K, and E, thiamine, riboflavin, niacin, vitamin B6, folate, iron and zinc.
