Trim stems and store in a glass of water on the kitchen counter. If refrigerating, cover with a plastic bag.
Parsley is a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.
- It is best to add Parsley near the end of cooking a dish to ensure the best flavor.
- The word Parsley comes from the Greek Petros being stone as it was often found growing amongst rocks.
- Parsley is a natural breath freshener.
Information from Siskiyou Cooperative