The edible organs of parsley are mainly the fresh and tender leaves and petioles. It is not only aromatic, but also nutritious. Parsley fruit and leaves contain volatile essential oils, which can be extracted by distillation. The essential oil of parsley contains flavonoid components, which have diuretic and antiseptic effects. Chewing its leaves can eliminate oral odor and is a natural deodorant.

Celery, also known as parsley, celery, is a celery variety introduced from Europe, the plant is compact and thick, the petiole is broad and solid. The texture is crisp and tender, with an aromatic odor. It can be divided into three kinds of yellow species, green species and mixed-color species group. Usually eaten as dishes, but also can be celery pounded juice heating drinking.

Parsley is native to the Mediterranean coast. It is 15-20cm high and has a refreshing flavor and bright green color. Used for cooking since the ancient Roman era, its edible part of the young leaves and young stems, can be eaten raw or cooked with meat, can also be used as a dry aromatic seasoning dishes or make soup and other vegetable food seasoning, popular among people. It is also one of the most widely used herbs in the world. Parsley has high adaptability to geology and climate, cultivation is also very easy, all over the world are cultivated, but poor adaptability to dryness.