Petroselinum crispum | parsley
Petroselinum crispum is the botanical name for parsley or garden parsley is a species of flowering plant in the family Apiaceae (Carrot family) that is native to the central and eastern Mediterranean region, but has been naturalized elsewhere in Europe, and is widely cultivated as an herb, and a vegetable.
Parsley (Petroselinum crispum) is a culinary herb that is native to Europe from the Mediterranean region; however, today it is grown throughout the world. The herb has been used to flavour the cuisines of South East Asia, China, India, South America and Mexico.
It is a hardy biennial widely used as a seasoning condiment. Petroselinum crispum also has health‐promoting properties with the potential to prevent oxidative stress‐related diseases.
There are many culinary uses for parsley beyond just a garnish. The leaves can be used for flavour in soups, vegetables, salads, meats, fish, condiments and other dishes. Parsley is one of the main components of tabbouleh, often regarded as the national dish of Lebanon. The leaves are rich in vitamins A and C and a good source of iron.