The leaves of a bushy biennial plant native to Northern Europe. It has been used since Roman times as a garnish to almost any savoury dish.
It is a basic ingredient of Mixed Herbs (see separate entry) and is a good dietary source of iron.
It is widely cultivated both commercially and domestically. Parsley grown on the European continent tends to be of the flat leaf variety (see Parsley Flat Leaf).
Its lemony flavour particularly compliments fish, potato and egg dishes.
