Parsley or garden parsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region naturalized elsewhere in Europe, and widely cultivated as a herb, a spice, and a vegetable. Parsley is widely used in Middle Eastern, European, and American cooking. Curly leaf parsley is often used as a garnish. In central and eastern Europe and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Root parsley is very common in central and eastern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30 °C, and usually is grown from seed. Germination is slow, taking four to six weeks, and it often is difficult because of furanocoumarins in its seed coat. Typically, plants grown for the leaf crop are spaced 10 cm apart, while those grown as a root crop are spaced 20 cm apart to allow for the root development. Parsley are very beneficial for the kidneys whenever you boil them and let them cool, their water is a natural cure for kidneys and the best way to eliminate alcohol from the body.
