The leaves of parsley are smooth and have a jagged triangular outline. Thanks to its fresh and citrusy aroma, parsley makes a good complement for vegetables, meat, fish, as well as eggs, mushrooms and cheese. To taste it at its best, it is better to add it after the dish has been cooked.
Parsley is a biennial aromatic plant belonging to the Apiaceae family, native to the Mediterranean. It grows wild in South-Eastern Europe but is widely cultivated in all countries with a temperate climate.
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