Parsley

English name: Moss-curled Parsley

Family: Apiaceae (Umbelliferae)

Parts used: root, leaf, stem, seed

Flavor characteristics: Mature plants can reach 80 cm; native to southern Europe; biennial with a taproot; stems are solid and bear creamy-white umbellate flower clusters; blooms in summer; seeds have a rich fragrance.

Cultivation: Needs a sunny, well-ventilated environment; soil is best if fertile or deep and able to retain moisture. Sow seeds directly, 2-3 seeds per hole, plant spacing 20-50 cm; as the plants gradually grow, thin them out to increase spacing, and the plants will grow more luxuriantly. Fertilize once each season and water thoroughly. The planting site should ideally have some shade, so the plants stay tender; otherwise the plants tend to develop old leaves and grow poorly.

Uses: Because it is rich in minerals, Europeans often use it in cold salads or in cooking; an infusion of the leaves can be used as a skincare and hair care product; it can also be eaten as a vegetable. The roots can be used in stews, and the seeds, leaves, and roots all have diuretic effects. Most notably, it is planted in rose gardens, because parsley itself has a special effect that can make roses grow vigorously and add fragrance to the roses.