Parsley: Scientific Name: Petroselinum crispum

Parsley: Scientific Name: Petroselinum crispum. Native to the central Mediterranean region, particularly Greece, Cyprus, Spain, Portugal, southern Italy and Morocco, parsley is one of the most widely grown herbs in the world. Over the years, the cultivation of parsley has also become popular in Europe where it is commonly used as a spice, vegetable, and herb.

Parsley is a hardy biennial herb that grows in two distinct forms – flat leaf and moss curled. The latter is popularly used for garnishing given how it produces a tightly curled rosette of leaves whereas the former type has flat leaves and is preferred for cooking since it releases more flavor.

It has a mild, bitter flavor that greatly enhances the flavor of soups, stews, casseroles, and salads. Parsley is also consumed for its natural anti-bacterial and anti-inflammatory properties that boost the immune system and aids in digestion.

Over the years, parsley has been used to treat conditions like high blood pressure, allergies, and inflammatory diseases (1. Trusted Source).

Today, it’s widely used as a fresh culinary herb or dried spice. It’s bright green in color and has a mild, bitter flavor that pairs well with many recipes.

Often labeled as one of the most powerful disease-fighting plants, parsley provides great nutritional value and offers many potential health benefits.