Parsley -petroselinum sativum- is a biennial herbaceous plant belonging to the Apiaceae family, with a robust yellowish and fleshy white taproot. Its leaves are long, petiolate, of dark green colour, completely glabrous, have a jagged triangular outline and are arranged in rosette. The inflorescence is an umbrella composed of many small flowers with five white petals, sometimes greenish-yellow, which produce small oval flattened seeds of grey-brown colour. In the kitchen, parsley is among the most used aromatic herbs. However, it must be added at the end of cooking to avoid the possibility of compromising the essential oil that gives aroma and flavor to the dishes. It goes well with many foods of the Mediterranean diet, especially if used in the dips or to season grilled or marinated meat.