Parsley, (Petroselinum crispum), hardy biennial herb of the family Apiaceae, or Umbelliferae, native to Mediterranean lands. Parsley leaves were used by the ancient Greeks and Romans as a flavouring and garnish for foods. The compound leaves—deep green, tender, and curled or deeply frilled—that develop in a cluster the first season of growth are used fresh or dried, the mildly aromatic flavour being popular in fish, meats, soups, sauces, and salads. Parsley is often the principal ingredient of bouquet garni and fines herbes.