One of the most widely used herbs after salt and pepper, parsley is a kitchen staple. With its mild and fresh taste, parsley complements a wide variety of dishes, including vegetables, seafood, chicken, meats, eggs and cheeses. The herb is also rich in vitamins A and C, minerals calcium and iron, and cell-protecting antioxidants.

Parsley has been used since antiquity and was an essential part of herb gardens in medieval Europe. The plant is a biennial — although it is often treated as an annual since the leaves from the second year are less desirable. Dried parsley leaf flakes are best used in long cooking, for example, for stews, braises and soups. Steeping dried parsley in hot water brings out the richest aroma.

Although parsley is primarily used as a culinary herb, it is also recognized as a diuretic and used for urinary tract infections in modern herbal medicine.