Name in latin:
Petroselinum crispum

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ASPECT AND DESCRIPTION
This biannual plant reaches 50 cm high. Different varieties are known, like curling, Italian, hamburger parsley. The flowers are small and bright yellow green coloured. This plant is original from Northern and Central Europe. Its cultivation is actually spread around the whole world.

HISTORY
The Greeks made a difference between sylvester celery or celery in the marshes (heleio selinon) and celery of the stones or parsley (petros selinon). Both plants were associated with death and the funerals, only later, in the Roman period, they were used as food. Plinio affirmed that all sauces and salads had to have what the Romans knew as apium (parsley) The Greeks made garlands for the winners with it and they also used it for the funerals. It is said that the transplantation of it brings bad luck. In the olden days it was believed that this plant needed a long time to germinate because it had to visit the devil seven times.

CULINARY USE
It is recommend to be used in sauces, eggs, meat and fish, as well as fillings and some type of bread for its delicious flavour. It constitutes one of the indispensable elements for bouquet garni. The leaves were also used to prepare tea (parsley tea).

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