Common Name: Parsley, Persil, Petroselinum crispum
Parsley is commonly used in cooking for its very divided leaves, and in Central Europe for its taproot. It is also a medicinal plant. It has been used as a source of certain vitamins and minerals. Parsley seed was used traditionally as a carminative to decrease flatulence and colic pain. The root was used as a diuretic and the juice to treat kidney ailments.