Parsley is an herb that actually originated in the southern region of the Mediterranean Italy, Algeria, and Tunisia. It is known as Petroselinum Hortense and Petroselinum Crispum scientifically and belongs to the family Aplaceae.
It has been cultivated by man for more than 2,000 years and was highly regarded in Greek culture, since it was used in various ceremonies. The Romans also used it in many ways. Pliny the Elder, a 1st century AD historian, wrote that it was consumed by people from all walks of life. At first, it was used only as a medicinal plant, but later on, it was consumed as food. There are many myths and fables associated with the origin and growth of this plant in many Mediterranean and European cultures. The Greeks believed that it had sprung up from the blood of the fallen Greek hero Archemorus. Thus, Greeks started associating it with death and destruction, but in the Middle Ages, parsley was included in folklore medicines and it slowly gained popularity. This is possibly how the image of parsley as a health giver developed.
Parsley, a predominantly tropical plant, needs moisture and ample sunlight to grow. It is used as herb, a green leafy vegetable, and as a spice. It is actually used in two forms: leaf and root. Both the leaf and the root are used in Mediterranean and European cuisines. It is consumed in many different ways, including garnishing, salads, stocks, and sandwiches.