Organic parsley (Petroselinum crispum). This biennial herb is commonly used in Eastern European cooking. There are two main varieties,flat leaf or Italian parsley P. crispum neapolitanum (seen here) has a stronger flavour than the curly variety. Much of the herb's flavour comes from its high concentration of chlorophyll. It is an excellent source of vitamin C. Organic farming methods exclude the use of genetically-modified organisms and chemicals such as weedkillers and growth hormones | |
Licence : | Droits gérés |
Crédit: | Science Photo Library / Terry, Sheila |
Taille de l’image : | 4174 px × 4211 px |
Model Release : | Non requis |
Property Release : | Non requis |
Restrictions : | - |