Description & Distribution 
to the Mediterranean, Parsley is extensively cultivated all over Europe, U.S.A., Canada and to a limited extends in India. Parsley is the dried, aromatic leaf of a low growing biennial herb with dense foliage and white flowers. The bright green leaves are finely divided and curled. The flowers and bear seeds which contain essential oils.

The leaves may be cut 2-3 times before the plant starts flowering. Parsley is grown in India as an annual, since the foliage is the principal harvest.

Parsley is most of the expensive culinary spice. Parsley has a warm, fresh, herbaceous flavor. 

For its healthy growth, parsley requires moist, clay loan soil.

In India, Parsley is cultivated in certain high ranges and occasionally, in gardens, as a cold weather crop.

Harvesting Season : March to April
Marketing Season : May to June

Uses
Not very popular in the Indian cuisine, Parsley leaves form an important part of the Western cuisine. Parsley is rich in its nutritive value. It contains vitamins A, B & C and many other nutrients. Parsley is an attractive garnish. It is added to soups, salads and seafood. It goes into preparation of sauces, herb butter and savory breads. Dried parsley flakes are used for seasoning a variety of food. 

It also finds use in beverages and medicines.

Export
Export is negligible.