Country Of Origin: Turkey
Parsley is available year-round.
Parsley leaves are triangular, flat, and deeply toothed, divided into three sections with multiple leaves growing along the tops of the stems and it has a stronger aroma and flavour that is slightly less bitter. The flavour is often described as fresh and green, with hints of citrus, clove and nutmeg and an earthy taste.
Turkish Parsley is used to infuse flavour into soups, stocks, brines and sauces. The leaves are often reserved for garnish or added at the end to soups for a fresh green taste. Turkish parsley holds up to cooking better than the curly variety, so it is often preferred when used in recipes for hot dishes. Add fresh sprigs to stocks and sauces; use just the stems in a lightly colored sauce to keep the leaves from coloring the dish. Chop the flat-leafed parsley and add to tabbouleh or mix with rice and dill for stuffed grape leaves.
Turkish parsley has the same health benefits as the curly variety. The leafy herb is a good source of vitamins A, B, C and K, and the minerals iron, potassium, and copper. Turkish parsley also contains folate. Compounds in Turkish parsley’s essential oils like limonene, eugenol and myristicin give the herb its aroma as well as antifungal, antiseptic, and anti-inflammatory properties. Flavonoids in parsley, such as luteolin and apigenin give it anti-inflammatory and antioxidant benefits. The parsley is used as a pallet cleanser and digestive aid.