DESCRIPTION

Parsley grows abundantly in so many regions that its origins have become blurred, but most sources describe it as indigenous to southern Europe and the eastern Mediterranean. Its botanical name, Petroselinum, is derived from the Greek word for stone, petro, because it could often be seen growing on the rocky hillsides of that country. There are two main types of parsley, curly and flat-leaf, and many subspecies. The leaves of curly parsley are tightly furled; those of flatleaf are darker green and look somewhat like celery leaves. Curly parsley was originally the type found in most markets in the United States, but now flat-leaf, which has a slightly stronger and more appealing flavor, is commonly available as well.