Parsley

Parsley is one of the most widely used herbs in European cuisine. There are two main varieties, flat-leaf and curly parsley, with flat-leaf having a stronger and more aromatic flavour. The fresh leaves are used as a herb in soups, sauces, salads, marinades, and as a garnish for finished meals. They should always be added at the end of cooking to preserve their vibrant green colour and fresh flavour. Parsley is rich in vitamin C, vitamin K, and iron. It can easily be grown at home on a windowsill and is available fresh, dried, or frozen throughout the year. In Czech cuisine it is a staple herb found in virtually every kitchen.