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 is an ingredient used in Indian cooking
Also known as: 
Common parsley

Highly nutritious, parsley is the world's most popular herb. It derives its name from the Greek word meaning "rock celery". It is an erect, biennial plant with a fleshy aromatic tap root and dark shiny leaves which rise from a short stem. There are two most popular types of parsley are curly parsley or moss-curled and Italian flat leaf parsley. The Italian variety has a more fragrant and less bitter taste than the curly variety. While parsley is a wonderfully nutritious and healing food, it is often under-appreciated. Most people do not realize that this vegetable has more uses than just being a decorative garnish that accompanies restaurant meals. They do not know that parsley is actually a storehouse of nutrients and that it features a delicious green and vibrant taste. 

Commonly used in: 
salads, soups, sauces, topping etc.

Health benefit: 
Among other things, Parsley is used for urinary tract infections (UTIs), kidney stones (nephrolithiasis), gastrointestinal (GI) disorders, constipation, jaundice, intestinal gas (flatulence),indigestion, colic, diabetes, cough, asthma, fluid retention (edema), osteoarthritis, “tired blood” (anemia), high blood pressure, prostate conditions, and spleen conditions. It is also used to start menstrual flow, to cause an abortion, as an aphrodisiac, and as a breath freshener.
Parsley being rich in ascorbic acid is a very good cleanser. It aids digestion and helps relieve from flatulence.
A couple of sprigs of the fresh herb helps to maintain the blood vessels, hence good for hypertensive people. Raw parsley juice in combination with carrot juice and little honey is effective in all ailments connected with eyes, conjunctivitis or weak eyes or sluggishness of the pupil. Parsley juice when taken with beet, carrot or cucumber juice is a wonderful remedy for scanty menstruation, cramps and also assists in the regularization of the monthly periods. If you have a problem of bad breath, parsley is the solution. Gargle with water boiled with parsley and few pieces of cloves.

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Parsley 's recipes

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Shruti J

Shruti J

Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

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