Parsley

Petroselinum crispum

Description

Parsley is a biennial herbaceous plant in the Apiaceae family. It has a strong, fleshy, yellowish-white taproot and long-stemmed leaves. It is an aromatic herb widely used in the kitchen and in everyday foods. It should always be added at the end of cooking so as not to compromise the essential oil that gives it its bouquet and flavour.

Months of harvesting

1/4
2/4
3/4
4/4
September
October
November
December
January
February
March
April
May
June
July
August

Nutritional Values

Per 100g
Kcal
20
Water
87,2 g
Carbohydrates
0 g
Of which sugars
Protein
3,7 g
Fat
0,6 g
Of which saturated fats
Fibre
5 g
Iron
4,2 mg
Calcium
220 mg
Phosphorus
75 mg
Vitamins
A, B1, B2, B3, C
* Nutritional Reference Values

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