Nutrition
Plant Characteristics
Parsley (Petroselinum crispum) is a member of the Umbelliferae family, related to carrots and celery. Parsley is most often used as a garnish or to complement other foods. Parsley has a high chlorophyll content that can help mask the odour and taste of many other foods, such as garlic and onions.
The two most popular types of parsley are curly and Italian flat-leaf. Both varieties are a vibrant green color. The curly variety has bright green, compact, furled leaves, while the Italian flat-leaf parsley has darker, smooth leaves, similar to cilantro. The Italian variety has a more fragrant and less bitter taste with an overall stronger "parsley" flavour than the curly variety.
Nutrition
They are an excellent source of vitamins A, C , E and iron. Parsley is extremely rich in a large number of nutrients, chlorophyll, and carotenes. It is a very good source of vitamin C, folic acid, and iron. Parsley is also a good source of minerals, including magnesium, calcium, potassium, and zinc. In addition, parsley is a good source of dietary fiber.
Parsley has been used in the Mediterranean region where it was cultivated mainly as a medicinal plant. The herb has has been used as a diuretic to help the body eliminate excess water. It is also used to stimulate menstruation as well as relieve premenstrual water retention. Finally, it has value to ease flatulence and accompany colic pains. Fresh parsley have been used as a poultice to relieve breast tenderness in lactating women, and to soothe tired, irritated eyes, and speed the healing of bruises. Rubbing the leaves onto insect bites is a traditional way of soothing them. Parsley has also been used traditionally as a means of breaking up kidney stones.
Sourced from: http://www.doctoroz.com/question?query=parsley
Preparation and Storage
Preparation
The bright green curly leaves are widely used in cooking (eg. soups) and as a garnish.
Storage
Fresh parsley should be kept in the refrigerator in a perforated plastic bag .
If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.
Preserving
Drying
Parsley can be dried on top of the fridge, in a window sill, or a food dehydrator.
Freezing
Parsley can also be broken up and put in ice cube trays with a little water and frozen. Once frozen they can be 'popped' out of the tray and placed in freezer bags for later use.