Parsley
Petroselinum crispum (Mill.) Fuss
Parsley (Petroselinum crispum), also called garden parsley, is a carrot-family herb 30–60 cm tall; its aromatic divided compound leaves, edible root and seeds are used, making it one of the world's most popular culinary herbs.
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Parsley — cut rootParsley — whole plant
Parsley — leaves
Parsley — leaves (bunch)
Parsley — storage root
Parsley — root cross-sectionParsley — cut rootParsley — whole plantOverview
Parsley (Petroselinum crispum), also called garden parsley, is a **biennial** (sometimes annual) herb of the carrot family (Apiaceae), genus Petroselinum, 30–60 cm tall. Its **root** is an edible taproot that becomes a conical **storage root** in root-parsley types. The **pinnately compound leaves** are deeply divided two or three times, green and **distinctly aromatic**; two common forms are **flat-leaf (Italian)** and **curly-leaf (French)**. The **compound umbels** bear small yellowish-green flowers, and the **fruit** is a small mericarp, commonly used as a spice.
Updated by lebachungtdh@gmail.com · 10/13/2026
Parsley is native to the **Mediterranean** region and is grown worldwide as a culinary herb. The **leaves** are a popular flavouring and garnish, the **storage root** is used in soups, and the **seeds** are used as a spice. In folk medicine parsley is used as a diuretic and digestive aid, and the leaves are rich in **vitamins C, K and A**. It has not been assessed by the IUCN and is therefore listed as Not Evaluated (NE).
Updated by lebachungtdh@gmail.com · 10/13/2026
Life cycle
From seed to productGermination & seedling
Seeds germinate slowly on moist soil; seedlings form their first **compound leaves** within a few weeks.
Growth (stem & leaves)
The plant produces many aromatic **deeply divided compound leaves**; flat-leaf and curly-leaf forms exist.
Storage-root development
In root-parsley types the **taproot swells into a conical storage root** that is edible.
Flowering & seeding
In the second year the plant bears **yellowish-green compound umbels** and small **mericarps** used as spice seeds.
Distribution & origin
Share of recorded occurrences by region- Mediterranean (native)25%
- Europe (cultivated)25%
- North America (cultivated)20%
- Asia (cultivated)15%
- Elsewhere (cultivated)15%
Chemical composition
Relative content in agarwood resin- Essential oil (terpenes)Myristicin, apiol, limonene... give the aroma25%
- FlavonoidsApiin, luteolin; antioxidant20%
- Vitamin CHigh content in fresh leaves20%
- Vitamin KAbundant; important for blood clotting15%
- Carotenoids (vitamin A)Beta-carotene in the leaves10%
- MineralsPotassium, calcium, iron, magnesium10%
Uses
- Culinary: the **fresh leaves** are a popular herb and garnish in many European and Asian dishes, used raw and cooked.
- Root: **root-parsley** types produce an edible **storage root** used in soups, stews and salads.
- Spice: the **seeds (fruits)** are used whole or ground to flavour dishes and pickles.
- Folk medicine: leaves and roots are used as a diuretic and to aid digestion and menstruation.
- Ornamental & home herb: grown in pots as a kitchen herb and small ornamental.
Properties
- Morphology
- Herb with **deeply divided compound leaves** and a taproot
- Flavour
- Distinct mild aroma; mostly used fresh
- Nutrition
- Rich in **vitamins C, K, A** and minerals
- Medicinal
- Diuretic and digestive aid in folk medicine
Habitat & conservation
Parsley is native to the Mediterranean and favours a temperate, cool climate; it grows well in loose, organic-rich soil with sun or partial shade. It is widely cultivated in gardens and market fields in Europe, the Americas and much of Asia, and occurs lightly wild on open temperate ground.
Conservation
Parsley is not threatened; it is a culinary herb widely cultivated worldwide. It has not been assessed by the IUCN and is therefore listed as Not Evaluated (NE). Family Apiaceae, genus Petroselinum. Value: culinary herb, spice, folk medicine and nutrition.
References
- 1POWO — Petroselinum crispum (Mill.) Fuss — Plants of the World Online (Kew), 2026
- 2GBIF Backbone Taxonomy — Petroselinum crispum (Mill.) Fuss (key 7828157) — GBIF, 2026
- 3Wikipedia EN — Parsley — Wikipedia EN, 2026
- 4Wikipedia VI — Mùi tây — Wikipedia VI, 2026
- 5Wikipedia ZH — 欧芹 — Wikipedia ZH, 2026
- 6Ảnh: 20151230 Petroselinum crispum; A carton of parsley leaves — Wikimedia Commons — Wikimedia Commons, 2026
- 7Ảnh: Petersilienwurzel; Root parsley cross section; Parsley root cut — Wikimedia Commons — Wikimedia Commons, 2026