Name: Parsley

Latin Name: Petroselinum crispum


Parsley is a popular culinary and medicinal herb recognized as one of the functional foods for its unique antioxidants, and disease preventing properties. This fragrant, rich herb is native to the Mediterranean region. This leafy herb belongs to the Apiaceae family, in the genus; Petroselinum. Its botanical name is Petroselinum crispum.

The herb is a small plant featuring dark-green leaves that resemble coriander leaves, especially in the flat-leaf variety. However, its leaves are larger by size and milder in flavor than that of leaf-coriander. The herb is widely employed in Mediterranean, East European, and American cuisine.
Several varieties of parsley exist, the principle being the common plain-leaved, the curled-leaved, broad-leaved and celery-leaved.


In foods and beverages, parsley is widely used as a garnish, condiment, food, and flavouring.

Health Benefits

Parsley is rich in many antioxidant vitamins, including vitamin-A, beta-carotene, vitamin-C,vitamin-E, zea-xanthin, lutein, and cryptoxanthin. The herb is also a good source of vitamin-K and folates. Zea-xanthin aids in the prevention of age-related macular degeneration in the retina in the aged population.

*It is the policy of not to advise or recommend herbs for medicinal or health use.  This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment.  Always consult a qualified healthcare practitioner for advice if you suffer with an illness, symptom or health issue.

History & Tradition

Parsley or garden parsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region, naturalized elsewhere in Europe, and widely cultivated as a herb, a spice, and a vegetable