CURLED PARSLEY

PETROSELINUM CRISPUM

It is a perennial plant with a taproot system, tube-shaped erect stems up to about 50 cm tall. Its leaves are triangular, toothed, wrinkled in three segments. Its flowers are yellow-green, crowded in flattened umbrella-clusters which flower in the second part of the summer.
The curl parsley leaves have to be used fresh or frozen (whole or minced). If dry they lose their typical aroma. Its leaves are widely used for cooking to add flavour to soups, fish, vegetables, cheese; they have to be added at the end of cooking otherwise they will lose their aroma.
Health properties (of its roots): depurative, emmenanogue and diuretic.