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Parsley (Petroselinum crispum and Petroselinum neapolitanum) is a bright green, biennial herb that is very common in Middle Eastern[?], European[?], and American cooking. Parsley's value as a breath-freshener, and much of its taste, come from its high concentration of chlorophyll.

Two forms of parsley are used as herbs: curly leaf and Italian or flat leaf. Curly leaf parsley is often used as a garnish. Many people think flat leaf parsley has a stronger flavor. Another type of parsley is grown for its edible root.

Classification: Parsley is of course a member of the parsley or carrot family, Apiaceae.

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