Parsley is a widely cultivated flowering herb that belongs to the family Apiaceae. It is prevalent in American, European, and Middle Eastern cuisine. There are two types of fresh parsley frequently found in markets: curly leaf parsley and flat leaf parsley. Curly leaf parsley is often used as a garnish, while flat leaf parsley has a stronger flavor and is used more frequently in salads and cooked dishes. Dried parsley is also available and may have enhanced cancer-fighting potential despite some loss of other health benefits. Parsley is rich in vitamins, minerals, and antioxidants, particularly vitamin K. A single tablespoon of fresh chopped parsley provides over 70% of the recommended daily intake. It also contains a good amount of vitamin A and flavonoid antioxidants. Health benefits of parsley include: Cancer prevention: Parsley contains a large amount of the flavone apigenin, the best natural source of which is dried parsley. Apigenin has shown potential as an anticancer agent, though more research is needed. Diuresis: Parsley is a powerful natural diuretic that helps reduce bloating and blood pressure. Bone health: Parsley is rich in vitamin K, which supports bone growth and bone mineral density. A study found that parsley helped protect rats against osteoporosis. Eye health: Parsley contains vitamin A and antioxidants lutein and zeaxanthin, which help prevent age-related macular degeneration. Vitamin K in parsley also helps blood clotting. Parsley is rich in vitamin C and other antioxidants that help reduce the risk of serious health conditions like diabetes, stroke, heart disease, and cancer.