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PARSLEY
•B.N.: Petroselinum hortense        
•Family: Apiaceae
•
•A rich source of Vitamin C, Vitamin A and
 iron, parsley also yields fatty acids and an
 essential or volatile oil.

•The essential oil of the leaves is
 considered superior to that from the
 seeds and is used in condiments and 
seasonings.

•Parsley seed oil is used in fragrances for 
perfumes, soaps and creams.

•It contains Apiol
Botany
•Parsley is a biennial herbal spice, commercially cultivated in a limited area in high altitude areas of Himachal Pradesh, Punjab, Haryana, Uttar Pradesh, and
 Uttaranchal.
•It is grown as an annual for its attractive and aromatic leaves.
•The erect growing parsley reaches a height of 1 to 1 1/2 ft and are with dense bright green leaves which are finally divided and curled.
•Flowers are yellow or yellowish green in compound umbels and appear in the second year of planting and the flowering stalk reaches up to a height of 100 cm.
•Fruits are 2-3 mm long, crescent shape, and conspicuously rigid.
•Seeds are brown colored, smooth, ribbed and ovate.
uses:

•Leaves and seeds are used as spice.
•The aroma of the herb is characteristic, fragrant and spicy due to volatile oil present.
•The active principle in the oil is apiol.
•Parsley leaf is commonly used for garnishing and seasoning of foods.
•They are eaten fresh incorporated in salad and used as an ingredient in soups, stews and sauces.
•The fresh flavor of parsley goes extremely well with fish.
•It is also used as a seasoning in meat and poultry.
•The roots are used as a vegetable in soups.
•The dried leaves and roots are used as condiments.

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