parsley

Parsley (Petroselinum crispum) is a herb in the Apiaceae family, cultivated worldwide for its leaves and stems. Native to the central Mediterranean, it is now a common culinary plant used fresh as a seasoning and garnish.

There are two main cultivated varieties: curly leaf parsley and flat-leaf parsley (Italian parsley). Flat-leaf tends to have a stronger flavor and is favored for cooking, while curly parsley is commonly used as a decorative garnish. Plants are typically biennial or short-lived perennials reaching 20–60 cm.

Cultivation: Parsley prefers cool weather and rich, moist, well-drained soil with sun to partial shade. It can be started from seed indoors or sown directly, and germination is relatively slow. Regular moisture and moderate feeding help production; common pests include aphids and carrot fly.

Culinary use and flavor: Fresh leaves add bright, herbal notes to salads, soups, sauces and marinades. Flat-leaf parsley is favored for cooking because its flavor stands up to heat; curly parsley is often used as a garnish. It is also central to dishes such as tabbouleh and chimichurri.

Nutrition and safety: Parsley is low in calories and rich in vitamins A, C, and K, folate, and minerals such as iron and potassium. Its high vitamin K content means individuals on anticoagulant therapy should maintain a consistent intake and consult a clinician for dietary changes.