Usually, parsley leaves are able to be eaten.

If the parsley leaves appear to be rotten or moldy, it is not recommended to eat them.

Introduction of parsley:

Parsley (scientific name: Libanotis seseloides? (Fisch. et Mey. ex Turcz.) Turcz.) is a plant of the umbelliferae family, the genus Rockwind. It is a perennial herb, 30-120 cm tall. Root neck stout and short, ringed, with withered sheath fibers surviving at upper end; roots terete, tapering at end, usually with a few lateral roots. Stems erect or slightly flexuous, single or 2-3-stemmed from base, stout, 0.3-1.2 cm in diameter, base subterete.

Leaf blade elliptic or broadly elliptic in outline, 5-18 cm long, 4-10 cm wide, 3-pinnatisect. Umbels much branched, the upper end of the peduncle hispidulous, compound umbels 2-7 cm in diameter; involucral bracts usually absent, occasionally 1-5, linear or conical; rays 8-20, slightly unequal, hirsute on the inner side and at the base; stylopodium compressed-conic, styles long.

Branched fruit ovate, slightly compressed dorsoventrally, 2.5-3.5 mm long, ca. 1.5 mm wide, prominently 5-angled; vittae 3-4 in each angular groove, connivent facets with vittae 6. Flowering July-September, fruiting August-October.

Distributed from C Europe to E Asia, Russia (E Siberia and Far East), Korea (N); in China it is distributed in Heilongjiang, Jilin, Liaoning, Nei Mongol, Henan, Shandong, Jiangsu, and other provinces and regions. Born in meadows, open grasslands on mountain slopes, forest margins and thickets.