It is native to the central Mediterranean regions, but these days it grows wild and is widely cultivated all around the world.
Parsley is known for its anti-bacterial properties, as it may regulate and stimulate digestive system as well as urinary system. Due to its iron richness, it is specially recommended as an important element of anemia diet.
Parsley leaves as well as its roots are commonly used in gastronomy. The root is a part of ‘vegetable mix’ used for cooking soups. It can be stewed or cooked with other dishes, such as goulash. Parsley fresh leaves are great for salads, sandwiches but also for cooked and roasted meats and vegetables.
Parsley likes… everyone, and everyone likes a parsley – its cheerful green colour improves appetite and the parsley itself is a very precious ingredient, especially in winter season!