parsley

parsley
—parsleylike, adj.
/pahr"slee/, n.
1. an herb, Pertoselinum crispum, native to the Mediterranean, having either curled leaf clusters (French parsley) or flat compound leaves (Italian parsley), widely cultivated for use in garnishing or seasoning food. Cf. parsley family.
2. the leaves of this plant, used to garnish or season food.
3. any of certain allied or similar plants.
adj.
4. Also, parslied, parsleyed. cooked or garnished with parsley: parsley potatoes.
[bef. 1000; ME persely, b. OE petersilie and OF persil; both < LL *petrosilium, alter. of L petroselinum < Gk petrosélinon rock-parsley. See PETRO-, CELERY]

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Hardy biennial herb (Petroselinum crispum) of the family Apiaceae, or Umbelliferae, native to Mediterranean lands.

The compound leaves are used in cooking. The family Apiaceae, sometimes called the parsley family, contains 300–400 genera of plants found in a wide variety of habitats, mostly in northern temperate regions. Most are aromatic herbs with feathery leaves. The flowers are often arranged in a conspicuous umbel (a flat-topped cluster). Many species are poisonous, including poison hemlock. Popular members of the family include carrot, celery, parsnip, and fennel. Species used as herbs and spices include anise, dill, coriander, caraway, and cumin (Cuminum cyminum).

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▪ plant
 (species Petroselinum crispum), hardy biennial herb of the family Apiaceae, or Umbelliferae, native to Mediterranean lands. Parsley leaves were used by the ancient Greeks and Romans as a flavouring and garnish for foods. The compound leaves—deep green, tender, and curled or deeply frilled—that develop in a cluster the first season of growth are used fresh or dried, the mildly aromatic flavour being popular in fish, meats, soups, sauces, and salads. Parsley is often the principal ingredient of bouquet garni and fines herbes.

      In the second season of growth, seed stalks rise about 1 m (3 feet) tall and are topped by compound umbels of small, greenish yellow flowers followed by tiny fruits, or seeds, similar to those of a carrot but without spines. Parsley seedlings are small and weak; they emerge with difficulty from heavy, crusty soils.

      Parsley contains less than 0.5 percent essential oil, the principal component of which is a pungent, oily, green liquid called apiol.

      Hamburg parsley, or turnip-rooted parsley (P. crispum var. tuberosum), is grown for its large, white, parsnip-like root, which is popular in Europe.

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Universalium. 2010.

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