Parsley is believed to have originated in Sardinia, an island west of the Italian peninsula.  Sardinia is an island of many ecosystems, including mountains, plains, woods, streams, rocky coasts, and smooth beaches.  It has remained geologically isolated from mainland Europe even when the Mediterranean waters were at their lowest, creating a unique environment where many species exist only on that one island.  Parsley, until it was first cultivated in Britain in the 16th century, was one of these.
 
Parsley is used in European, American, and Middle Eastern cooking.  It is a primary ingredient in salsa verde, gremolata, and tabbouleh, and a bright-colored garnish for potatoes or fish.  On a Seder plate, it is often the vegetable of choice for the karpas, the component of the plate that is eaten before the meal; this is one of the rituals that prompt the Four Questions.
Because this is handmade with natural materials, variations should be expected.