Parsley

Parsley, or garden parsley, is a species of flowering plant native to Greece, the Balkans, Algeria and Morocco that has been introduced and naturalized across Europe and other regions with suitable climates, where it is widely cultivated as both a herb and a vegetable. It is believed to have originally been grown in Sardinia and was cultivated there by around the 3rd century BC; Linnaeus identified Sardinia as its wild habitat, from where it was brought to England, apparently first cultivated in Britain in 1548, though literary evidence suggests it was used there as early as the Anglo-Saxon period. Parsley is widely used across European, Middle Eastern and American cuisine, with the curly-leaf variety often used as a garnish.