Even so parsley comes in very generous bunches in the market, there’s nothing like growing your own, you can swear the taste and the smell are stronger!
Parsley is the world’s most popular herb. It derives its name from the Greek word meaning “rock celery” (parsley is a relative to celery). It is a biennial plant that will return to the garden year after year once it is established.
Parsley contains two types of unusual components that provide unique health benefits. The first type is volatile oil components—including myristicin, limonene, eugenol, and alpha-thujene. The second type is flavonoids—including apiin, apigenin, crisoeriol, and luteolin. I guess you will have to google all these components if you really want to find out what they are…
We do use parsley a lot in the house, in everything, from cooking and salads to smoothies and juices. It is such an amazing herb that probably an entire book has already been written just on parsley’s benefits.
I have sowed two types of parsley: curly and flat, and I have been using a bit of both in everything.
The parsley pots lasted about 3 months and it stopped growing so now in August I will start another round of seeds.