Parsley 

The leaves of parsley are usually used raw or only briefly heated as a seasoning herb, as they otherwise lose their typical aroma, and are an integral part of various Mediterranean cuisines.

As a component of bouquet garni in French cuisine parsley is not only cooked briefly, but added at the beginning of the cooking time, it then gives broths and sauces a spicy basic flavour.Parsley is also frequently found in the cuisine of Western Asia. In Turkish cuisine, for example, almost all cold dishes and roast meat are garnished with chopped parsley. In taboulé, a salad from Lebanese cuisine, parsley is the main ingredient, along with mint and wheat semolina. Parsley is also widely used in the Caucasus, the Arabian Peninsula and in Iran as well. Parsley is an ingredient in green sauce, both Frankfurt s and Kassel s recipe, a typical dish of German regional cuisine that is particularly popular in the Hessian region. Parsley is also made into soup by boiling it in vegetable stock and pureeing it.