Whether with curly leaves or smooth, thick or thin, parsley is not only a garnish and a herb, it is also a healthy medicinal plant. It contains many vitamins, gives many dishes its particular aroma and is, according to the Rhineland Agriculture Association (RLV) indisputably the no.1 herb.
Parsley is cultivated both in the open ground and in greenhouses. The open ground harvest takes place from May to November, while the parsley in greenhouses is harvested all year round.
Parsley loves bright locations but no direct sunlight, according to the RLV. Parsley is available in various forms, for example sold in bunches, as weighed goods or in pots. It is also available fresh or frozen, with curly leaves or smooth. The parsley root can also be used in many ways.
According to the RLV data, the cultivated area of open ground parsley is approximately 1,200 hectares, and in greenhouses about 50 hectares. Each year, approximately 27,000 metric tonnes are harvested. Parsley contains vitamins A, B1-B6, C and K as well as beta carotenes and folic acid. It cleans the blood, acts as a digestive agent and is well suited as a dietary supplement because of the many trace elements and vital substances. Chlorophyll and the essential oils in the parsley also help reduce body and mouth odor.
