Parsley (Petroselinum crispum) is native to the central Mediterranean region, naturalized elsewhere in Europe, and globally cultivated as an herb, a spice, and a vegetable. Parsley is a bright green, biennial, plant in temperate climates, or an annual herb in subtropical and tropical areas. Where it grows as a biennial, it forms a rosette of feathered leaves 10–25 cm long with numerous small leaflets, and a taproot used as a food store over the winter. In its second year, it grows a flowering stem to 75 cm tall with numerous 2 mm diameter yellow to yellowish-green flowers. The plant normally dies after seed maturation. Parsley is widely used in cooking throughout the world, but particularly in European and Middle Eastern cuisines.