Parsley

Parsley

Parsley

Product Name

Petroselinum

Latin Name

Egypt

Origin   

Leaves (Flakes) Sun-Dried & Machine-Dried

Product Forms

Winter

Season Crop

Good Green

Color  

Fresh And Characteristic Of Parsley.

Flavor / Aroma

Is A Biennial Herb Up to 80 Cm Long, Hairless, With Thin Stems and Triangular Outline Leaves Two to Three Times Pinnate, The Upper Leaves Have Entire Leaflets and The Basal Ones Serrated or Toothed. The Flowers Grouped in Umbels of 8-20 Radios Are Yellowish Green. The Fruits Are Sub globose Or Ovoid, Aromatic, With Five Ribs Equal.

General Description

Parsley is widely used in Middle Eastern, European, Brazilian and American cooking. Curly leaf parsley is used often as a garnish. Parsley is rich in many vital vitamins, including Vitamin C, B12, K and A. This means parsley keeps your immune system strong, heals the nervous system, too. Parsley was used to decrease flatulence and colic pain, a diuretic and the juice to treat kidney ailments. Bruised leaves have been used to treat tumors, insect bites, lice, skin parasites, parsley tea was used to treat dysentery and gallstones. Other reported traditional uses include treatment of diseases of the prostate, liver, and spleen. Historically, parsley also has been used in the treatment of anemia, arthritis, and cancer, antimicrobial, hypotensive, diuretic, and laxative. It also has been used as a scalp lotion to stimulate hair growth.

Specifications