Native to southern Europe, Petroselinum crispum var. neapolitanum (Italian Parsley) is a robust biennial forming a dense rosette of dark green, triangular, strongly aromatic leaves finely divided into flat leaflets. The plant will bloom in the second year by sending up stalks bearing small yellow-green flowers in umbels. Unfortunately, the leaves become coarser in the second year and lose their good flavour. Rich in vitamin A, vitamin C, B and minerals, including potassium, iron, copper and manganese, Parsley is cultivated worldwide for its aromatic edible leaves which may be used fresh or dried in salads, vegetable and egg dishes, sauces or as a garnish. It is one of the most popular herbs for growing at home, both in gardens and containers.