USU Student Organic Farm
Parsley is native to the Mediterranean region of Southern Europe. While it has been cultivated for more than 3000 years, parsley was used medicinally prior to being consumed as a food. The ancient Greeks held parsley to be sacred, using it to not only adorn victors of athletic contests, but also for decorating the tombs of the deceased. While it is uncertain when parsley began to be consumed as a seasoning, it seems to be sometime in the Middle Ages in Europe. Parsley is a key ingredient in several West Asian salads, e.g., tabbouleh which is the national dish of Lebanon.
Sherwood, Brianne; Hunt, Sara; Sorenson, Crista; Heineman, Bethany; Beyers, Blake; and Workman, Ashley Walker, "Parsley" (2010). USU Student Organic Farm Newsletter. Paper 22.