Parsley - Italian

Parsley (Petroselinum crispum) is a hardy, biennial herb in the Apiaceae family (same as carrots), typically grown as an annual for its aromatic, nutrient-rich, dark green leaves. It forms a 1–2 foot tall, bushy rosette of delicate, edible foliage. Key types include flat-leaf (Italian) with stronger flavor and curly-leaf used as garnish. 
Key Characteristics:
Leaves: Deep green, compound, and divided. They are either flat and serrated (Italian) or finely curled/frilled.
Stems: Thin, bright green, and hollow.
Root: Deep taproot.
Flowers: In the second year, the plant produces small, greenish-yellow flowers in flat-topped clusters called umbels.
Growth Habit: Prefers full sun to partial shade and moist, well-drained, rich soil.
Usage: Used as a culinary herb, popular for flavoring, and acts as a host plant for Swallowtail butterflies. 

The plant is often treated as an annual because the leaves become bitter during the second year when it flowers and goes to seed.