Parsley

Parsley, Petroselinum sativum, is a biennial herbaceous plant that belongs to the Apiaceae family, with a robust yellowish white and fleshy tap root. The leaves are long petiolate, arranged in a rosette, dark green in colour, completely glabrous and have a jagged triangular outline, they can be bipinnate-seven or tripennate-seven. The inflorescence is an umbel made up of about fifty small flowers with five white petals, sometimes greenish-yellow, which produce small oval, flattened, grey-brown seeds.

Parsley is one of the most used aromatic herbs in cooking and should always be added at the end of cooking so as not to compromise the essential oil that gives it aroma and flavour. It goes well with many foods of the Mediterranean diet, especially if used in sauces to season grilled meat and marinades.