{Petroselinum Crispum}
Root and leaves are used from this herb. The root is part of greens most of the time. Regarding the leaves parsley can be divided into ordinary flat parsley and crispate cultivar. The latter is lower in flavour but perfectly suited for decoration purposes. Flat parsley with its intensive taste is used freshly chopped or dried. With its fresh and aromatic flavour with a slight peppery note parsley is used to refine soups, sauces, meat- and poultry-dishes. It should always be added towards the end of the preparation and cooked or roasted only shortly, as its flavour tends to dissipate quickly otherwise.
Parsley is an omnipresent herb in our cuisine. Its taste is well-known by everyone. Less well-known is the fact, that parsley played an important role in ancient cultures. Legend has it that laurel wreaths for victorious sportsmen were partly made of parsley. For consumption and as a medical herb parsley is mainly cultivated in Europe and Western Asia.
