Parsley is a therapeutic and fragrant plant. It softly fragrances cooked foods while also stimulating various healing processes in our bodies. It's simple to cultivate, and you can even do it in a window box. This herb's advantages have been updated. The leaves, as well as the stems, are used to make parsley, which is the most extensively used fragrant herb in cooking. Parsley is a herbaceous plant in the Umbelliferae family with highly split leaves that are often used in cooking. We make the following distinctions: tuberous parsley - curly parsley - flat-leaf parsley or Naples parsley The name "parsley," which first appeared in the 12th century as "perresil," was finally formalized in the 13th century. It comes from the Latin petroselinum, which was taken from the Greek petroselinon. Because celery and parsley were thought to be two different plants at the time, the Greek word means "rock celery." To identify them, their natural environment was used, such as marshes for celery and stony lands for parsley. Furthermore, it is usual in some countries to plant it in the cracks between stone walls. Curly parsley was infrequently employed in ancient Quebec cookery. It became a compulsory garnish of the main meal with the development of catering, but diners were eager not to eat it because its purpose was to adorn. In Europe, a stem of curly parsley on his dish indicated that the renowned chef had personally attended to his request. Flat parsley was seen as a more common herb as a result of this. The latter, which is tastier and richer in essential oils, is progressively gaining favor. Parsley is native to the Mediterranean basin and its southern and eastern neighbors, and it was domesticated in southern Europe, likely in Sardinia. It was first ingested at least 5,000 years ago, and it was first farmed by the Greeks and Romans at the dawn of our period. The champions of the Isthmian games were crowned with rosaries made from his leaves, and wreaths were prepared for their dead by the Greeks, who held him in great regard. In the 15th and 16th centuries, its culture extended to Western Europe, and later to other temperate regions of the world. It will cross the Atlantic with the first colonists and swiftly become the most popular culinary fragrant herb. It is now grown at high altitudes in subtropical climates. Neither Antiquity nor the Middle Ages appear to have known about the so-called "large root" variation. On the other hand, it is referenced in 18th-century English dictionaries. It is rarely consumed outside of Central and Western Europe. There were cultivars with both round and conical roots in the past, but only the latter is commercially accessible now. Finally, the ribs of a Neapolitan type, as well as celery, were originally consumed as a vegetable.