A polypetalous (petals free from each other) plant of the umbelliferae family, parsley originated in the eastern Mediterranean regions. It is biennial which likes partially shaded, cool soil. 

The most common variety used in cooking is flat parsley, of incomparable taste. The curled parsley should be used for decoration. This aromatic plant is very fragile, and it is difficult to conserve the flavor for long once it is cut. In cooking, it should be added at the last minute, since it is destroyed by heat.


 It was once said that parsley shouldn't be used in large doses, particularly for pregnant women. Like all aromatic plants, it was, nonetheless, used in different forms: 
The essential oil in small doses was considered to increase the appetite and to have a diuretic effect,
teas made from it were used to treat kidney and bladder inflammations. 
Brews were used as compresses on the eyes to reduce swelling of the eyelids and to reduce redness.