Taking its name from the Greek word for “rock celery”, parsley is one of the most important flavours in European cuisine. Its popularity likely stems from the distinctive flavour provided by menthatriene found in the herb and it can be found natively in Southeast Europe and West Asia.
The silky texture of parsley’s leaves are contrasted by its reassuringly earthy flavour, which boasts a slightly peppery aroma.
Offering a number of healing benefits, parsley is bursting with vitamins A, K an C and contains rare oils and flavonoids that have been shown not only to inhibit tumour formation, but also to prevent oxygen-based damage to cells within the body.
Parsley should be a staple in your recipes. Its versatile flavour works flawlessly in almost any savoury dish, but it is at its best when chopped finely and added generously to fresh salads, soups and sauces.