Parsley brightens flavours. It adds balance to savoury dishes the way that a little lemon juice can make something just taste better. It can be used as garnish and flavouring and as a vegetable. In Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Also widely used in Middle Eastern, Brazilian, and American cooking.
Parsley is a source of flavonoids and antioxidants, especially luteolin, apigenin, folic acid, vitamin K, vitamin C and vitamin A.