Since time immemorial, parsley has been used as an appetite stimulant, an excellent cosmetic product and a remedy against many diseases. The plant was popular in ancient Greece and Rome, as well as in the Eastern countries.
Parsley is consumed fresh, dried and salted (less frequently). The leaves are used as a component of salads; leaves and roots are applied as an additive to soups and side dishes, especially fish dishes. Freshly frozen greens fully preserve the nutritional and medicinal properties for several months (or up to one year, if properly stored).
Parsley’s root vegetables are edible; however, they are rarely used due to their fineness and stiffness.
Parsley consumption is contraindicated for people suffering from oxaluria.