In the first year, parsley formed shoots, rhizomes and the leaves, the second year the plant flowers. We are the preferred species withstand moisture and cold, seeds can germinate in about 2-3 ° С temperature, the frost tolerant preschool to -7 ° С. In areas with harsh winters are not necessarily tuberous roots dug up in winter.
Parsley grows well in the pit or vial (bottle) deep, because it facilitates long roots. It requires at least 5 hours of light per day.
The origin of parsley stems from the Mediterranean region. The wild species grows in this area. The cultivated species including species Tuber: In Europe (excluding Scandinavia and Pribaltic), Russia to the Moscow region, southern Siberia and the Far East. The species can be cultivated leaves to higher latitudes. In North America: northern United States and southern Canada
25-30 g of fresh parsley leaves contain about 70 mg of vitamin C, vitamin needed by adults in a day. Parsley leaves also contain vitamins such as В1, В2, РР, К, carotene, and tubers – protein (about 4%) and in 7% roads.
In some areas in Europe and West Asia, many dishes are prepared with chopped parsley leaves sprinkled on. The flavor of parsley is particularly suitable for fish dishes. Parsley is also the basic ingredient in some salads of West Asia, such tabbouleh- national dish of Lebanon. In South and Central Europe, parsley is part of bouquet garni herbs, including various types of herbs, used in broth (bone, meat etc.), soups and sauces.
Parsley valuable as a breath fresheners, due to high concentrations of chlorophyll (chlorophyll). Adam Blackman, a nutritionist parsley that have the effect of mental alertness and affect the human immune system.