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Parsley has been an important food for at least 3,000 years.  The fresh leaves are highly nutritious and can be considered a natural vitamin and mineral supplement in their own right. 

Parsley or garden parsley (Petroselinum crispum) is native to the central Mediterranean region (Cyprus, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia). It has naturalized elsewhere in Europe, and is widely cultivated as a herb, a spice, and a vegetable.