Parsley (Petroselinum sativum) is a member of the Apiaceae plant family, and is native to the Mediterranean and much of southern Europe. It is a biennial, flowering plant characterized by its bright green leaflets, shrub-like growth pattern and carrot-like root. Parsley has a long history of use by both the Greeks and the Romans, as well as applications throughout Middle Ages’ medicine.
Parsley is another of the many versatile herbs cultivated today. While its leaves are used in cuisines around the world, its root is just as beneficial and abundant. Acting as a food storage system for the plant during the winter months, the parsley root is a rich source of vitamins A, C and K as well the minerals iron and zinc. Powdered parsley root is easily mixed in while cooking savory dishes, broths and soups. It can also be added to teas or sprinkled on salads.