Parsley's are members of the Umbelliferae family - the same one as celery and carrots. Parsley is a native of Sardinia and is widely cultivated in the Mediterranean region and the USA. Basically, there are two main types of parsley - flat leafed and curly leafed. Curly parsley has slightly curled leaves which are very pretty and preferred for garnishes. Curly parsley also has a pleasantly crisp texture whereas flat leafed, also known as Italian parsley is less crisp and does not work as well for garnishing. Parsley is commonly used for garnishing and seasoning of foods. Parsley is rich in its nutritive value. It is very high in vitamin A & C. They are eaten fresh incorporated in salad and used as an ingredient in soups, stews, sauces, egg dishes, and grain dishes. It is also used as a seasoning in meat, poultry, vegetables, potatoes, salads, soups, stews, braises, fish, seafood, or rice. The roots of parsley are used as a vegetable in soups. The dried leaves and roots are also used as condiments.