Parsley
Parsley
Parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as a herb, a spice, and a vegetable.
Pronunciation
Parsley is pronounced as /ˈpɑːr.sli/
Etymology
The word "parsley" is a merger of Old English petersilie (which is identical to the contemporary German word for parsley: Petersilie) and the Old French peresil, both derived from Medieval Latin petrosilium, from Latin petroselinum, which is the latinization of the Greek πετροσέλινον (petroselinon), "rock-celery," after the habitat of the plant on rocky hillsides in Greece.
Related Terms
- Herb: Any plant with leaves, seeds, or flowers used for flavoring, food, medicine, or perfume.
- Spice: A seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food.
- Apiaceae: A large family of aromatic flowering plants, including parsley.
- Mediterranean: The region surrounding the Mediterranean Sea, where parsley is native.
- Vegetable: A plant or part of a plant used as food, typically as accompaniment to meat or fish, such as cabbage, potatoes, carrots, or beans.
Uses
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 in western Asia, many dishes are served 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.
Cultivation
Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30 °C (72–86 °F), and usually is grown from seed. Germination is slow, taking four to six weeks, and it often is difficult because of furanocoumarins in its seed coat.
External links
- Medical encyclopedia article on Parsley
- Wikipedia's article - Parsley
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