The Turkish Petroselinum crispum. Vigorous aromatic, flat tasty leaves, hardy.
Turkish Petroselinum crispum
Parsley or garden parsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Greece, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as a herb, a spice, and a vegetable.
Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm (3.9–9.8 in) long with numerous 1–3 cm (0.4–1.2 in) leaflets, and a taproot used as a food store over the winter.
Parsley is widely used in European, Middle Eastern, and American cooking. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe and southern Europe, as well as and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Root parsley is very common in central, eastern and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles.