Parsley In modern cooking, parsley is mainly a flavoring and decorative herb. Sprigs of its leaves give a delicate taste and a lacy, green garnish to soups, salads, and meat or cheese dishes. This leafy sweet herb is grown in several varieties. Many have been grown since ancient times in Mediterranean countries.
Besides plain parsley, two other popular varieties are paramount and moss curled. Hamburg variety has an enlarged root looking like a parsnip but tasting like celery.
Agricultural department food bulletins state that parsley is a good source of vitamins A and C and a fair source of niacin.
It is rich in iron, but one is not likely to eat large enough amounts to supply much of that element for the body.