Native to southern Europe and western Asia, this culinary herb is commercially cultivated as an annual in many parts of the world for its attractive and aromatic leaves.
Seeds are smooth, ribbed and ovate.
A rich source of Vitamin C, Vitamin A and iron, parsley also yields fatty acids and an essential or volatile oil. The essential oil of the leaves is considered superior to that from the seeds and is used in condiments and seasonings. Parsley seed oil is used in fragrances for perfumes, soaps and creams. Cultivars Three types of parsley are grown in the United States. Both types can be equally aromatic.