Petroselinum crispum aka Parsley

Petroselinum crispum, commonly known as parsley or garden parsley, is a biennial plant native to Greece, Morocco, and the former Yugoslavia, but has been introduced and naturalized in many parts of the world with suitable climates. It belongs to the Apiaceae family and is widely cultivated as a herb and vegetable. The herb has a long history and was originally grown in Sardinia around the 3rd century BC. It is a popular cooking ingredient in European, Middle Eastern, and American cuisine, and is often used as a garnish or sprinkled on top of dishes. Parsley has three varieties: curly leaf, flat leaf, and root parsley. The curly leaf is commonly used as a garnish, while the flat leaf has a stronger flavor and is easier to cultivate. The root parsley is often used as a snack or vegetable in soups, stews, and casseroles in central, eastern, and southern European cuisines. The plant produces a rosette of leaves and a white spindle-like root in the first year, and a long, ribbed, branched stem with dark green, toothed, triangular leaves and egg-shaped fruits in the second year. It blooms from June to July with small yellow-green or white blossoms. To grow parsley, sow seed early in the spring and soak it in warm water. Once grown, it can be used for flavoring salads, stews, soups, sauces, and salad dressings.