Parsley is a Mediterranean herb in the
carrot family that is grown as
an herb and vegetable. The root resembles a
carrot or parsnip, but is
light in color and tastes more like its cousin
celery. Its genus name is
derived, in part, from the Greek word petros, which means "stone" and
refers to the plant's preference for rocky terrain.
Aside from lending flavor to foods, parsley root is a good source of
vitamin A, vitamin C and iron. The root also contains histidine, an
essential amino acid involved in the synthesis of red and white blood
cells and immune function.
