Parsley

Parsley is used in cooking to add color and flavor to sauces, soups, and stews. It is also used in medicine as a diuretic, to treat kidney diseases, and to decrease flatulence and pain in the colon.

Parsley can be eaten raw and is safe to consume in large amounts. It can even be consumed as a medicine to treat certain ailments. It contains large amounts of vitamin K, which helps blood clot.

Parsley is not common in India so it does not have a direct translation in Hindi. Some have provided the translation “ajwain” for parsley, although many have pointed out that it pertains to a different member of the parsley family. Others have shared that the closest thing to parsley in Indian cuisine is cilantro, or “dhaniya”.

When substituting dried parsley for fresh parsley, use about 1/3 of the amount of parsley required.

Parsley is a good source for vitamin K. To get the full benefits of eating parsley, you should eat ten sprigs of parsley on a daily basis to reach your daily recommended intake of vitamin K.

Parsley is considered safe for everyday intake and will not cause any adverse effects on the body when consumed on a daily basis. Although it is not recommended to consume large amounts of parsley (more than the amounts commonly found in food), you will not likely exceed that level in tea.

No, ajwain and parsley are not the same. Ajwain is known as carom in English, which is a different plant entirely.

While they are both from the same family, parsley and coriander are not the same thing. Coriander is part of the parsley family but has a more intense, less bitter flavor than parsley.

Coriander has a more intense flavor than parsley. When used as a substitute, you might end up altering the flavor of the dish when you use coriander instead of parsley. In Italian cuisine, basil is considered as a better substitute for parsley than coriander.