Parsley (Petroselinum crispum) can be grown year-round and usually stays green late into the fall and sometimes throughout the winter. The plant can reach six to eight inches in height the first year and up to three feet when it flowers the second. Young foliage is preferred for eating, since the leaves of the second-year growth tend to be somewhat tough and bitter.

While parsley is native to the Mediterranean region, it’s now one of the most widely cultivated garden herbs. In ancient Roman times parsley was a very popular culinary additive. Pliny complained that every sauce and salad contained it. The Romans spread parsley and soft cheese on bread—a predecessor of the modern parsley and cream cheese sandwich.
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Herbs That Pack an Anticancer Punch

Several commonly used culinary herbs have been identified by the National Cancer Institute as possessing compounds that protect us against cancer. These “defensive” herbs include those belonging to the onion, ginger, mint, and parsley families, as well as flax. Use them regularly to flavor soups, stews, sauces, dips, salad dressings, entrées, vegetables, and stir-fry dishes.
They contain a diversity of active phytochemicals (such as flavonoids, terpenoids, phthalides, and sulfur compounds) that can produce a serious punch, combating the proliferation of cancer cells.
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