é uma planta bienal que, no primeiro ano, forma uma roseta de folhas muito divididas, alcança de 10 a 25 cm de altura e possui talos que podem chegar a exceder 60 cm, com floríferos de 1 a 3 cm e um tubérculo usado como reserva para o inverno. no segundo ano, desenvolve um talo de flor de até 75 cm de altura com folhas esparsas e umbela de topo plano com diâmetro de 3 a 10 cm, com várias flores verde-amareladas de 2 mm de diâmetro. as sementes são ovoides de 2 a 3mm. a planta normalmente morre após o amadurecimento das sementes. is a biennial plant in the first year forms a rosette of very divided leaves, reaches 10-25 cm in height and has stalks that can reach more than 60 cm, with floríferos 1 to 3 cm and a tuber used as reserve for the winter. in the second, carries a flower stalk up to 75 cm with sparse and umbel sheets with flat top diameter of 3 to 10 cm, with various yellowish-green flowers 2 mm in diameter. the seeds are ovoid 2 to 3mm. the plant usually dies after ripening seeds. salsa is the most popular herb in the world and a sprig of parsley can offer much more than a decoration on your plate. rich in antioxidants parsley is often used in potato dishes (baked potato or mashed), rice dishes (risotto), fish, fried chicken, lamb or chicken, meat or vegetable stews. the choices are endless! their health benefits include anti-inflammatory properties and a great help to strengthen the immune system. since the parsley has a stronger flavor than coriander is best for cooking, usually being the preferred type of herb for hot dishes. it should however, be added only at the end of the cooking process, so as to better retain its flavor, color and nutritional value. if you are making a white sauce, use the stems of parsley instead of leaves to the sauce just to retain the flavor and not their green color.