Parsley

Scientific name: Petroselinum crispum (curly leaf), Petroselinum neapolitanum (italian or flat-leaf)

Available forms: Fresh and dried

This biennial herb is native to southeast Europe and western Asia and its culinary uses are as vast as its natural habitat. The herb was readily used in ancient Roman cuisine and has been appreciated through the ages both in food and medicine. The botanical name for parsley, Petroselinum, comes from the Greek word for “stone,” petro, because it was found growing near rocky hillsides in ancient Greece.