MABUHAY KA , ANAK KO

Flat Parsley or garden parsley (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the centralMediterranean region (southern Italy, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice, and a vegetable. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and ataproot used as a food store over the winter. Parsley is widely used in Middle Eastern, European, and American cooking. Curly leaf parsley is often used as a garnish. In central and eastern Europe and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Root parsley is very common in central and eastern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles.
Common name: Parsley
Scientific name: Petroselinum crispum
Family: Umbelliferae/Apiaceae
Uses: Cosmetic, culinary, decorative, and medicinal.Parsley is added to bath water to sooth and cleanse. It also is used in shampoo, perfume, soap, and lotion. It flavors sautés, grilled meat, poultry, soups, and salads. It may be used in herbal butters and vinegars or as a garnish. Parsley can be used to make golden green or yellow dyes. It also can be grown in containers. It is said to have some medicinal qualities.
Description: Parsley has thin, spindle-shaped roots, which produce erect, grooved, glabrous, angular stems. The lower leaves are bi- or triternately divided. The dark green upper leaves are divided pinnately into featherlike sections and can be flat or curled, depending on the variety. The small greenish yellow flowers have five petals on compound umbels.

Plant type: Biennial
Hardiness: Hardiness zone 9.
Height: 18 to 24 inches
Width: 8 to 16 inches

Scientific classification
Kingdom:
Plantae
(unranked):
Angiosperms
(unranked):
Eudicots
(unranked):
Asterids
Order:
Apiales