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'''Parsley or garden parsley (Petroselinum crispum)''' is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Lebanon, Israel, Cyprus, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has . It is naturalized elsewhere in Europe, and is widely cultivated as an herb, and a vegetable.

{{Uses|Antimicrobial}}, {{Uses|Antiseptic}}, {{Uses|Antispasmodic}}, {{Uses|Gastrointestinal disorders}}, {{Uses|Inflammation}}, {{Uses|Halitosis}}.

Petroselinum crispum (Mill) flat leaves specimens were isolated and identified the flavonoids apigenin (1), apigenin-7-O-glucoside or cosmosiin (2), apigenin-7-O-apiosyl-(1 --> 2)-O-glucoside or apiin (3) and the coumarin 2",3"-dihydroxyfuranocoumarin or oxypeucedanin hydrate (4).<ref name="chemical composition"/>

{{Flower|Bisexual||Yellow to yellowish-green|| 2 mm diameter}}

{{Fruit|Simple Fruit|ovoidOvoid|2–3 mm long||}}

Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30 °C (72–86 °F), and usually is grown from seed. Germination is slow, taking four to six weeks, and it often is difficult because of furanocoumarins in its seed coat. Typically, plants grown for the leaf crop are spaced 10 cm apart, while those grown as a root crop are spaced 20 cm apart to allow for the root development.<ref name="How to plant/cultivate"/>

* [https://commons.wikimedia.org/wiki/Petroselinum_crispum Petroselinum crispumon wikimedia commons]