It is one of the most used spices in Italian cuisine. Parsley has a pleasant aroma and incredible beneficial properties.
Parsley is rich in vitamins, starting with carotenoid antioxidants, ascorbic acid and tocopherol, with a good presence of vitamin K (of which it is perhaps the richest source among the herbs) and vitamin A.
The scientific name of the parsley is Petroselinum Hortense. The plant belongs to the Umbelliferae family and grows easily in temperate conditions such as the Italian one. In fact, parsley is originally from Southern Europe and is grown in the spring.