Parsley

fresh greens close-up on the background of the soil

Petroselinum crispum

Parsley (Wikipedia)

Parsley
Petroselinum.jpg
Parsley leaves and flowers
Scientific classification edit
Kingdom:Plantae
Clade:Tracheophytes
Clade:Angiosperms
Clade:Eudicots
Clade:Asterids
Order:Apiales
Family:Apiaceae
Genus:Petroselinum
Species:
P. crispum
Binomial name
Petroselinum crispum
Synonyms
List
    • Ammi petroselinoides C.Presl ex DC.
    • Anisactis segetalis Dulac
    • Apium crispum Mill.
    • Apium laetum Salisb.
    • Apium latifolium Mill.
    • Apium latifolium Poir.
    • Apium occidentale Calest.
    • Apium peregrinum (L.) Crantz
    • Apium petroselinum L.
    • Apium petroselinum var. angustifolium Hayne
    • Apium petroselinum var. variegatum Nois.
    • Apium petroselinum var. vulgare Nois.
    • Apium romanum Zuccagni
    • Apium tuberosum Steud.
    • Apium vulgare Lam.
    • Bupleurum petroselinoides Spreng.
    • Carum peregrinum L.
    • Carum petroselinum (L.) Benth. & Hook.f.
    • Carum vulgare Druce
    • Cnidium petroselinum DC.
    • Ligusticum peregrinum L.
    • Petroselinum anatolicum Freyn & Sint.
    • Petroselinum crispum var. angustifolium (Hayne) Reduron
    • Petroselinum crispum f. angustifolium (Hayne) Danert
    • Petroselinum crispum f. breve (Alef.) Danert
    • Petroselinum crispum var. erfurtense Danert
    • Petroselinum crispum f. hispanicum (Alef.) Danert
    • Petroselinum crispum var. neapolitanum Danert
    • Petroselinum crispum var. petroselinum (L.) Reduron
    • Petroselinum crispum var. radicosum (Alef.) Danert
    • Petroselinum crispum f. tenuisectum (Danert) Danert
    • Petroselinum crispum subsp. tuberosum (Bernh. ex Rchb.) Soó
    • Petroselinum crispum f. variegatum (Nois.) Danert
    • Petroselinum crispum var. vulgare (Nois.) Danert
    • Petroselinum fractophyllum Lag. ex Sweet
    • Petroselinum hortense Hoffm.
    • Petroselinum hortense f. tenuisectum Danert
    • Petroselinum macedonicum Bubani
    • Petroselinum peregrinum (L.) Lag.
    • Petroselinum romanum (Zuccagni) Sweet
    • Petroselinum sativum Hoffm.
    • Petroselinum sativum Hoffm. ex Gaudin
    • Petroselinum sativum var. breve Alef.
    • Petroselinum sativum var. hispanicum Alef.
    • Petroselinum sativum var. longum Alef.
    • Petroselinum sativum convar. radicosum Alef.
    • Petroselinum sativum var. silvestre Alef.
    • Petroselinum sativum var. variegatum (Nois.) Alef.
    • Petroselinum sativum var. vulgare (Nois.) Alef.
    • Petroselinum selinoides DC.
    • Petroselinum thermoeri Weinm.
    • Petroselinum vulgare Lag.
    • Petroselinum vulgare Hill
    • Peucedanum intermedium Simonk.
    • Peucedanum petroselinum (L.) Desf.
    • Selinum petroselinum (L.) E.H.L.Krause
    • Siler japonicum (Thunb.) Tanaka
    • Sison peregrinum Spreng.
    • Sium oppositifolium Kit. ex Schult.
    • Sium petroselinum Vest
    • Wydleria portoricensis DC.

Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable.

Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves, 10–25 cm (4–10 in) long, with numerous 1–3 cm (0.4–1.2 in) leaflets and a taproot used as a food store over the winter. In the second year, it grows a flowering stem with sparser leaves and umbels with yellow to yellowish-green flowers.

Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, and some say it has a stronger flavor. 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. It is believed to have been originally grown in Sardinia (Mediterranean area) and was cultivated in around the 3rd century BC. Linnaeus stated its wild habitat to be Sardinia, whence it was brought to England and apparently first cultivated in Britain in 1548.

Parsley (Wiktionary)

English

Etymology

From Middle English persely, from Old French peresil, from Latin petroselīnum, from Ancient Greek πετροσέλῑνον (petrosélīnon, parsley), from πέτρος (pétros, rock, stone) + σέλῑνον (sélīnon, celery). Displaced Old English petersiliġe, which goes back to the same root.

Pronunciation

  • IPA(key): /ˈpɑː(ɹ)sli/

Noun

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