Parsley is the world's most popular herb. It derives its name from the Greek word meaning "rock celery" (parsley is a relative to celery) It should be added towards the end of the cooking process so that it can best retain its taste, colour and nutritional value. parsley is an excellent source of vitamin A, vitamin C, and vitamin K. It is a good source of iron and folate.
Parsley's volatile oil components include myristicin, limonene, eugenol, and alpha-thujene. Its flavonoids include apiin, apigenin, crisoeriol, and luteolin. Fresh parsley should be stored in the refrigerator kept in a zip pouch or wrapped in a slightly damp paper towel. Dried leaves can be keeping well for few months when stored in a tightly sealed glass container and placed in cool, dark and dry place.