(Lat. Petroselinum) It is a small species of biennial plants of the family umbelliferae (apiaceae). Since ancient times it is used as the appetite stimulant and a remedy for many diseases. The seeds of parsley contain the fatty oils and essential oil, flavonoids, glycosides, resinous and other substances; the leaves contain carotene, vitamin C, and essential oils. The use of parsley in cooking is well known. Meanwhile, it is even more well-known for its medicinal effects. All the parts of parsley – leaves, roots, and fruit-seeds – are curative.