Danae dan-Ah-ee said:
Whether it's flat-leaved parsley or coriander, the only thing, probably, that it's now worth keeping for would be the seed. If you like its flavour, keep it and then google how to propagate it from seed. Coriander is very easy; parsley requires patience!
What does it smell like? Crush a keaf if you're not certain it's an edible plant.
Greek basil and chives do well also and sometimes thyme will grow too.
If it is and since it's bolted & flowered I'll be able to use the seeds... Looking on internet it's similar to Italian parsley & corriander
Was only a £1 so no big loss, it looks pretty enough will repot & see what happens.
Lots of them in the herb section with clearance stickers, only young kiddies working there, none knew exactly what they were...
I have a bog standard curly leaf parsley which I purchased same time, hoping it will over winter.
I've always kept hardy standard herbs that survive outside UK winter's...but then in various ways I do insulate the pots.
It was in the herb section of B&Q on clearance..lots of them, just no one knew what exactly they were.
I've always delt with herbs which are hardy to UK winter's. I've no where to winter delicate ones.
Keeping indoors on window sill doesn't seem to offer them enough light where I live..i.e I've given up with Basil.
I sow every so often to get a succession, as it will eventually run out of steam, but you can also freeze it, which might suit you if you're just using it for blending
I live in west central Scotland - not where that photo is...