Parsley is one of the most and longest used representatives of the myrrhoid family. It is related, for example, to carrots and celery, and the structure of the parsley plant is also similar to carrots. It is a biennial plant. In the first year, it forms a leaf rosette, which is used as a cut herb. Its leaves are up to half a meter long, two to three times pinnate, deep green, and their veining is strongly visible from below. The individual leaf segments are serrated. Young leaves are gradually more and more divided. In the second year, a long, strong stem grows, which bears yellow whorls, on which the seeds later ripen. The parsley seed is a brown dicotyledon, which, when ripe, breaks into two achenes about 3 mm long.

Individual varieties of parsley differ in the ratio of the above-ground and underground parts, depending on their use. The varieties used to eat the root have a much weaker leaf rosette, the leaves are not as large and slightly poorer in essential oils. On the other hand, the above-ground part of varieties grown for leaf collection excel in a high content of essential oils and thus a more pronounced taste, the petioles are shorter and their leaves are therefore slightly more compact.

The use of parsley in the kitchen has a great tradition in our country. This is probably due to the fact that it thrives well in our conditions. Chopped fresh leaves are added to soups, sauces, potatoes and rice, salads and salad dressings, cheeses and egg dishes. It is also suitable for the preparation of fish dishes, but also for other meats, for seasoning mayonnaise and is part of many spice mixtures. A very popular seasoning, especially in Italian cuisine, is gremolata. It is a mixture of chopped parsley, lemon peel and garlic.

Fresh parsley will last in the fridge for a very long time. But it can also be frozen or dried. There are also many recipes for pesto with parsley, which will also preserve its aroma.

Parsley leaves contain a large amount of vitamins and minerals. Its consumption helps to increase blood flow in the kidneys and has a positive effect on the digestive system. The ancient Greeks used parsley to crown winners at traditional games and to decorate tombstones. Those who started a new business in Greece planted parsley and rue along flower beds as a symbol of success. In Homer’s writings, we can find references to the healing effects of parsley. The Romans, on the other hand, used it in gastronomy. They used it to tie garlands and decorate festive tables.

The infusion of parsley leaves acts as a conditioner for the hair and pleasantly refreshes it. It is also used to lighten freckles and as a tonic for dry skin.

Parsley planted near roses promotes their growth and fragrance.