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Parsley or garden parsley

icon-150x150 1Parsley or garden parsley (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice, and a vegetable.

Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm (3.9–9.8 in) long with numerous 1–3 cm (0.4–1.2 in) leaflets, and a taproot used as a food store over the winter.

Parsley is widely used in European, Middle Eastern, and American cooking. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe and southern Europe, as well as and in western Asia, many dishes serve with fresh green chopped parsley sprinkled on top. Root parsley is very common in central, eastern and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles.

Etymology

The word “parsley” is a merger of the Old English Petersilie (which is identical to the contemporary German word for parsley: Petersilie) and the Old French parasol, both derived from Medieval Latin petrosilium, from Latin Petroselinum, Which is the Latinization of the Greek πετροσέλινον (petroselinon), “rock-parsley”,From πέτρα (Petra), “rock, stone”, + σέλινον (selinon), “parsley”. Mycenaean Greek sea-RI-no, in Linear B, is the earliest attested form of the word selinon.

Description

Parsley leaves

Garden Parsley is a bright green, biennial, plant in temperate climates, or an annual herb in subtropical and tropical areas.

Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter. In the second year, it grows a flowering stem to 75 cm tall with sparser leaves and flat-topped 3–10 cm diameter umbels with numerous 2 mm diameter yellow to yellowish-green flowers. The seeds are ovoid, 2–3 mm long, with prominent style remnants at the apex. One of the compounds of the essential oil isapiol. The plant normally dies after seed maturation.

From Wikipedia

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