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Petroselinum crispum (garden parsley) from southern Europe and northern Africa (southern Italy, Greece, Algeria, Tunisia). It is an important culinary herb, widely used for flavouring and as a vegetable. Petroselinum segetum (corn parsley) from western Europe (Great Britain and the Netherlands south through France to Italy, Spain and Portugal ...
Parsley, or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. [1] It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as an herb and a vegetable .
Apigenin is found in many fruits and vegetables, but parsley, celery, celeriac, and chamomile tea are the most common sources. [3] Apigenin is particularly abundant in the flowers of chamomile plants, constituting 68% of total flavonoids. [4]
Parsley is a fairly easy plant with few common pests or diseases—though snails, slugs, and rodents can sometimes be a problem. "Be sure to keep the area weed free so your parsley plant doesn't ...
“Drinking enough fluid can help to de-bloat by supporting healthy kidney function and releasing fluid and salt out of the body. Try swapping sugar-sweetened beverages for water to improve your ...
A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...
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