Parsley, Petroselinum crispum, is in the family Apiaceae and other members of this family include carrots, celery and parsnip. Native to the eastern Mediterranean area of Greece, Sardinia (the second largest island in the Mediterranean Sea, after Sicily, and considered an autonomous region of Italy) and Turkey.
Dried parsley is one of those herbs that really brings together the flavor of other seasonings. While many in this country know it best as a garnish, it’s actually more typically used as a spice and is used in American, European and Middle Eastern cooking. It takes 12 pounds of fresh Parsley to yield 1 pound of dried. A very voluminous dried herb, there are approximately 14.5 cups of dried parsley per pound.
The leaves of parsley typically contain between .06% and .1% essential oil which is primarily myristicin (20.6%) and apiole (18.3%).
Parsley is called makdunis (Arabic), xiang cai (Mandarin), persil (French), petersilie (German), ajmood (Hindi), prezzemolo (Italian), paseri (Japanese), salsinha (Portuguese), Petrushka (Russian) and perejil (Spanish). May also be referred to as common parsley, Chinese coriander, garden parsley, parsley herb and western coriander.