Parsley is used in French, Italian & Greek dishes and as a garnish
Scientific Binomial Name: Petroselinum crispum
There are two types of parsley - one with curly, fringed leaves, and Italian parsley, which has flat leaves. This Mediterranean herb belongs to the carrot family.
The OASIS has advice on how to select top-quality Parsley. You'll find suggestions on how to prepare, season and cook using Parsley, information on the best time of year to buy and ways to store what's left for your next meal.
Selection Information
Usage: French, Italian & Greek; Garnish, soup, vegetables & meat
Selection: There are two types of parsley, those with curly, fringed leaves, and Italian parsley, which has flat leaves. In general, herbs should be fresh looking, crisp and brightly-colored.
Storage: Keep wet or store in an air-tight bag.
Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.
Seasonal Information
Available year-round.
Washington parsley is available June through October.
Parsley Nutritional Information
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Serving Size: 1 cup raw Parsley (60g)
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| Amount Per Serving |
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Calories 22
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Calories from Fat 4
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% Daily Value* |
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Total Fat 0 |
1% |
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Saturated Fat 0mg |
0% |
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Cholesterol 0mg |
0% |
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Sodium 34mg |
1% |
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Total Carbohydrate 4g |
1% |
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Dietary Fiber 2g |
8% |
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Sugars 1g |
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Protein 2g |
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Vitamin A 101% |
Vitamin C 133% |
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Calcium 8% |
Iron 21% |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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Parsley is low in saturated fat, and very low in cholesterol. It's also a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus and Zinc, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.
Parsley Tips & Trivia
- This Mediterranean herb belongs to the carrot family, is popular in northern Europe, and came belatedly to North America in the Nineteenth Century.