Parsley has been used to anoint champions, celebrate spring, and curse enemies. The natural ability of chlorophyll to absorb foul odor was put to good use in the Middle Ages, when parsley was strewn about tables and people. Its absorption potential was also employed as an antidote to poison and as hangover prevention.
The two most common forms of parsley are the original flat Italian and curly. Flat parsley, which is slightly stronger in flavor, has small, flat leaves clumped together on thin, tender stems that grow tall and flower into tiny pale-yellow blooms. Curly parsley has ruffled leaves, and is commonly used as a garnish. Both types can be used fresh and dried, although much of the essence is lost in the later form.
Parsley is an essential ingredient in tabbouleh, the national dish of Lebanon; the French herb sachet bouqet garni; and the Italian condiment gremolata. Parsley has a high chlorophyll content, which gives food an herby flavor without the presence of heat, spice, or floral perfumes. Chlorophyll also makes parsley a natural breath freshener.