Parsley is a tap-rooted biennial with solid stems of triangular, toothed, and plain smooth leaves divided into three segments, umbels of tiny cream summer flowers and aromatic “seed”. Italian Parsley has a strong, coarse flavor and edible succulent stems. Uses: Vitamin and mineral rich leaves and stems are added to salads and savory dishes. The leaves can be eaten as a vegetable and the root is used in soups and stews. The attractive leaves will add a gourmet touch to garnishing. Habitat: Sun or light shade, moist high nitrogen soil.