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<span style="text-decoration: underline;"><span style="color: #00ff00; text-decoration: underline;">:: Latin Name :</span></span>

Petroselinum crispum, Fam. Apiaceae

<span style="text-decoration: underline;"><span style="color: #00ff00; text-decoration: underline;">:: Sensoric quality :</span></span>

warm, aromatic, slightly sharp, and bitterish taste and

<span style="text-decoration: underline;"><span style="color: #00ff00; text-decoration: underline;">:: Main constituents :</span></span>

Volatile oils

<span style="text-decoration: underline;"><span style="color: #00ff00; text-decoration: underline;">:: Uses:</span></span>

is commonly used in many European cuisines, with beef, veal, lamb, poultry, fish, green vegetables, carrots, cauliflower, eggs, mushrooms, and tomatoes and other medicinal uses.

Not very popular in the Indian cuisine, Parsley leaves form an important part of the Western cuisine. Parsley is rich in its nutritive value. It contains vitamins A, B &amp; C and many other nutrients. Parsley is an attractive garnish. It is added to soups, salads and seafood. It goes into preparation of sauces, herb butter and savory breads. Dried parsley flakes are used for seasoning a variety of foods.

It also finds use in beverages and medicines.
<span style="text-decoration: underline; color: #00ff00;">:: Medicinal Uses :</span> Urinary Disorders

<span style="text-decoration: underline; color: #00ff00;">:: Availability : </span>leaves, seeds