Parsley

Parsley

Scientific Name :

Petroselinum Crispum

Medicinal Value :

The herb is possessing diuretic, carminative, anti-pyretic properties.

Nutrient Value :

rich in ascorbic acid. A storehouse of various nutrients.

Culinery and Other Values :

Parsley is commonly used for garnishing and seasoning of foods. They are eaten fresh incorporated in salad and used as an ingredient in soups, stews and sauces. It is also used as a seasoning in meat and poultry. The roots are used as a vegetable in soups. The dried leaves and roots are used as condiments. The juice of the fresh leaves is used as an insecticide.

Glossary :

  • English : Parsley
  • Tamil : Kothamalu Illai
  • Malayalam : Seema Malli
  • Telugu : Kothimeera Jati
  • Kannada : Kottambari / Achu-Mooda
  • Hindi : Ajmood / Ajmooda Ka Patta
  • Bengali : Parsley
  • Gujarati : Ajmo
  • Marathi : Ajmoda
  • Oriya : Balabalua Shaga