Petroselinum crispum


Parsley is a herb native to the central and eastern Mediterranean region. It has bi-pinnate leaves and small, white or green flowers. The plant grows to a height of about 30 cm and has a fast growth rate. It can be differentiated from similar plants by its bi-pinnate leaves and small, white or green flowers.

Parsley prefers well-drained soil and full sun to partial shade. To cultivate it successfully, a grower may need to water it regularly and protect it from frost. The plant is winter hardy and can withstand cold temperatures.

Parsley is edible and its leaves and stems can be used in cooking. The edible parts can be stored after harvest by drying or freezing.

Parsley has many uses, including medicinal and culinary. It has been used to treat a variety of ailments, such as indigestion and inflammation. In the kitchen, it can be used as a garnish or added to dishes for flavor. Parsley is also a good source of vitamins and minerals, such as vitamins A and C and iron.

Parsley is valuable for wildlife as it provides nectar for pollinators. It is also a good source of food for some animals, such as rabbits and deer.

Parsley @ Wikipedia