Greek mythology says that parsley came from the blood of the forerunner of death, Archemor. Parsley was woven into wreaths that were hung on ancient tombs and even planted on graves. The phrase "needing parsley" meant that death was imminent. On a lighter note, parsley was used to crown the victories at the Isthmian Games in Greece, similar to the Olympic Games, but each Olympics took place in the spring of 2 and 4.

Parsley in the form of spice, adds a beautiful green color to food, vegetable flavor and taste to almost any dish. Parsley strands play a prominent role in Middle Eastern recipes for baba ganoush, hummus and tabbouleh. This parsley is also a key ingredient in Fines Herbes and Bouquet Garni French spice blends.

Parsley spice is added to fish dishes, eggs, lemon, tomatoes and cereals and various other dishes. Parsley works well in combination with basil, chili, oregano, pepper, rosemary, sumac and tarragon. Because this spice has a very concentrated aroma, the general rule is to use a third of the amount of dried parsley in any recipe that requires the fresh version. Some popular recipes with Parsley include Italian wedding soup, grilled vegetable pasta and Greek cucumber.