A Study of Parsley

I’m currently taking a Botany course, in the interest of learning more about my garden and horticulture in general. Part of the course requires me to research a plant, and I figured, hey – what better place to put this information than here! We’ll learn together!

Close-up of parsley seed spilling from glass jar with green sprig beside.
Parsley seed, Photo Credit:

Genus and Specie Petroselinum crispum
Botanical Family Apiaceae

Part Used
Leaves, Root


There are three cultivated varieties. Var. latifolium (broad-leaved) and var. crispum (curly-leaved) are grown for their leaves (which are chopped and used for a garnish), and var. tuber­osum is grown for its tender, edible root.


The plant is of South European (probably East Mediterranean) origin and became popular in more Northern latitudes in the Middle Ages, when it was commonly grown in monasteries and Imperial gardens.

The botanical genus name, Petroselinum, was derived from Greek petroselinon, which is in turn composed from petros rock, stone and selinon celery. Therefore, Parsley, means rock celery.


The species name crispus crispate refers to the crispate leave shape.

Leaves are used as decoration, and mostly for soups, sauces and vegetables.
The root of parsley is eaten as a vegetable or to improve soup’s taste. 
In Alternative Medicine to cleanse the blood, prevent kidney stones and for prostate problems.


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