Agricultural Information:

Family: Umbelliferae (Apiaceae)
Scientific name: Petroselinum crispum

Parsley is an annual grass from the umbelliferae family. While originating in southern Europe, it thrives in the Mediterranean climate. Parsley is primarily used as a spice, but also has many uses in traditional medicine and religious rituals.

Historical Information:

The Sages mention several plants used as spices, including shabbat, kusbar, and gufnan. Among these is also karpas shel neharot and netz hachalav. Some commentators identify karpas and netz hachalav as parsley.

Halachic Information:

Terumot & ma’aserot (offerings & tithes) and kedushat shevi’it (Sabbatical-year sanctity): Since parsley leaves are eaten, they are obligated in terumot and ma’aserot before they may be used and they are subject to kedushat shevi’it.

Kilei zera’im & kilei hakerem (interplanting – annuals & grapevines): Parsley is classified as a vegetable. Therefore, it should not be planted near other annuals or a grapevine.

Infestation: Like many other edible leafy vegetables, parsley should be carefully cleaned and examined for insects.

Information about plants as they relate to torah and mitzvot has been generously provided by Mercaz Torah VeHa’aretz Institute.