Native to the central Mediterranean region, parsley is widely used in European, Middle Eastern, Brazilian and American cooking. Parsley is often used as a garnish in Europe as well as and in western Asia; many dishes are served with fresh green chopped parsley sprinkled on top. In France, parsley is considered as a fine herbe. Green parsley is used frequently as a garnish on potato, mashed or baked, and rice dishes, risotto or pilaf. Parsley is essential on fish, fried chicken, lamb and steaks, as well as in meat or vegetable stews, including shrimp creole, beef bourguignon, goulash, or chicken paprikash. Parsley is also a fundamental ingredient in certain mixes such as persillade in France, salsa verde and gremolta in Italy, parsley sauce in England, cheiro-verde in Brazil, and tabbouleh in Lebanon. To top if off, it is also an excellent source of flavonoid and antioxidants.