This section is from the book "An Experimental History Of The Materia Medica", by William Lewis.
Ap1um Macebonicum C. B. Apium petraum & petrapium quibufdam, Bubon mace-donicum Linn, Macedonian parsley: differing from the foregoing, in the upper and lower leaves being alike, the stalks hairy and much branched, the seeds dark coloured and covered with rough hoariness. It is a native of stony soils in Macedonia, and cultivated in some of our gardens.
The Macedonian parsley is similar in quality to the common sort, but weaker and less grateful. The seeds are the only part made use of, and these only as ingredients in the mithridate and theriaca: hence the Edinburgh college, having now dropt those compositions, has dropt also the Macedonian parsley.