A vibrant culinary herb originally from Europe and the Mediterranean region. This hardy biennial is part of the carrot family and is widely recognized for its dark green leaves that offer a rich source of vitamins C and A, as well as iron. Its leaves, whether curly or flat, are aromatic and can be used either fresh or dried in a diverse range of dishes, a tradition that dates back to ancient Greek and Roman times​. There are numerous cultivars of parsley. Photographed in Bogotá, Colombia.