Parsley, or Petroselinum crispum, belongs to the Umbelliferae family. The stems are generally erect. The leaves, long petiolate in most of the varieties, are smooth or curly, very divided and aromatic, with an intense green colour. Parsley is one of the best known and most used aromatic herbs. There are practically no commercial varieties but known types, such as common, curly and Paramount. Parsley is on the market throughout the year.

The plant is native to the eastern Mediterranean, being already highly appreciated in ancient Rome.

Parsley provides significant amounts of vitamins A, C and E, as well as minerals such as phosphorus, iron, calcium and sulfur, flavonoids, essential oils and myristicin. This combination of properties make parsley a diuretic product, stimulator of liver function, and facilitator of the digestive process.

It is the essential seasoning of the bouquet garni. Its very aromatic flavor will be enjoyed both in salads and in meat or fish dishes. The white sauce with pieces of parsley is very popular, but if you want something different fry the parsley until crisp and serve with fish.

Parsley is kept in a plastic bag in the refrigerator. It can also be kept in a small glass of water.