Parsley (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable. While all of us know parsley as a condiment and garnish, most of us never consume its most flavorful part of the root.
Both the leaf and root of Parsley can be used as tea or tincture; usually used in cooking. In cooking, parsley lightens the taste of garlic and the odor of fish. Parsley can be added to almost any food except sweets.
.3 oz. & .8 oz.