What is parsley?
Gremolata is a mixture of garlic, parsley and lemon zest that adds a tangy freshness, zing and colour to the traditional Italian dish, ossobuco alla milanese (veal braised with vegetables and white wine). Parsley is a versatile herb that can be the hero of a salsa verde (parsley, capers, anchovies and garlic) or a simple accompaniment when served with a perfectly grilled piece of fish or buttery new potatoes.

Parsley is native to southern Europe and was renowned among the ancient Greeks and Romans and used for medicinal purposes. The Greek warriors used to feed their chariot horses with the herb, whereas the Romans made wreaths for their banquet guests to ward off drunkenness. Parsley was also used in ancient times to mask strong smells.

In Australia, parsley is found growing in most home gardens and is a popular herb used to flavour a great variety of dishes.

Nutritional value
Parsley is a good source of vitamins A (important for growth and development and the maintenance of your immune system), C (needed for the growth and repair of tissues in the body) and K (important for helping your blood to clot).
It also contains minerals such as potassium (which helps to regulate blood pressure), manganese (involved in the regulation of brain and nerve function) and magnesium (involved in the regulation of muscle, heart and nerve function and keeping bones strong).
Parsley contains dietary fibre, which is important for a healthy bowel.
Energy – 100 g of parsley supplies 150 kJ.

Information from betterhealth.vic.gov.au