Parsley forms the Apiaceae family, native to the central area of the Mediterranean region. It is generally used as a condiment.
Cultivation
Parsley can be sown at any time of the year, although it is better suited to a warmer climate. It is an herb that adapts to all types of soils, even when it prefers deep, cool and loose soils. It reaches a height of 30 cm. It needs a small but frequent watering to maintain a constant humidity.
Properties of parsley
High mineral content. Minerals such as iron and zinc that are essential for blood purification and for strengthening red blood cells.
Rich in Potassium. This allows for good blood circulation and helps regulate blood pressure. In addition, it helps communication between muscles and nerves.
Vitamin D. It is a rich source of vitamin D that is necessary to strengthen the bone system and helps us absorb all the calcium our body needs.
Gastronomic use
The varieties of using parsley in gastronomy are infinite, garlic is its main ally and between the two you can prepare delicious dishes such as parsley spaghetti. It is an aromatic herb that is present mainly in sauces, meat and seafood. The most consumed part of parsley is its leaves.
