Parsley#Root parsley

File:ParsleyStem.jpg

The word "parsley" is a merger of Old English {{Lang|ang|petersilie}} (which is identical to the contemporary German word for parsley: {{Lang|de|Petersilie}}) and the Old French {{Lang|fro|peresil}}. Both of these names are derived from Medieval Latin {{Lang|la-x-medieval|petrosilium}}, from Latin {{Lang|la|petroselinum}}, which is the latinization of the Greek {{Langx|el|πετροσέλινον|translit=petroselinon|label=none|lit=rock-celery}},{{cite encyclopedia |url=https://www.perseus.tufts.edu/hopper/text?doc=Perseus:text:1999.04.0059:entry=petroselinon |title= petrŏsĕlīnon (-īnum ) |last1= Lewis |first1= Charlton T. |last2= Short |first2= Charles |dictionary= A Latin Dictionary |publisher= Perseus Digital Library |date = 1879 }}{{cite web|url=https://www.perseus.tufts.edu/hopper/text?doc=Perseus:text:1999.04.0057:entry=petrose/linon |title=πετροσέλινον |last1=Liddell |first1=Henry George |last2=Scott|first2=Robert |work=A Greek-English Lexicon |publisher=Perseus Digital Library |date= 1940 }} from {{Langx|el|πέτρα|translit=petra|label=none|lit=rock, stone}}{{cite web|url=https://www.perseus.tufts.edu/hopper/text?doc=Perseus:text:1999.04.0057:entry=pe/tra |title=πέτρα |last1=Liddell |first1=Henry George |last2=Scott|first2=Robert |work=A Greek-English Lexicon |publisher=Perseus Digital Library |date= 1940 }} and {{Langx|el|σέλινον|translit=selinon|label=none|lit=celery}}.{{cite web|url=https://www.perseus.tufts.edu/hopper/text?doc=Perseus:text:1999.04.0057:entry=se/linon |title=σέλινον |last1=Liddell |first1=Henry George |last2=Scott|first2=Robert |work=A Greek-English Lexicon |publisher=Perseus Digital Library |date= 1940 }}The Euro+Med Plantbase Project: [http://ww2.bgbm.org/_EuroPlusMed/PTaxonDetail.asp?NameId=108997&PTRefFk=500000 Petroselinum crispum] {{webarchive|url=https://web.archive.org/web/20120309181547/http://ww2.bgbm.org/_EuroPlusMed/PTaxonDetail.asp?NameId=108997&PTRefFk=500000 |date=2012-03-09 }}Interactive Flora of NW Europe: [http://planthavenlife.com/parsley-harvesting-guide/] Mycenaean Greek se-ri-no, in Linear B, is the earliest attested form of the word selinon.{{cite web |url=http://www.palaeolexicon.com/ShowWord.aspx?Id=16927 |title=Palaeolexicon |publisher=Palaeolexicon |access-date=23 July 2018 |archive-url=https://web.archive.org/web/20160413031114/http://www.palaeolexicon.com/ShowWord.aspx?Id=16927 |archive-date=13 April 2016 }}

File:Parsley100.jpg

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 {{convert|75|cm|in|round=5|abbr=on}} tall with sparser leaves and flat-topped 3–10 cm diameter umbels with numerous 2 mm diameter yellow to yellowish-green flowers.{{cite book |last1=Blamey |first1=M. |last2=Grey-Wilson |first2=C. |year=1989 |title=Illustrated Flora of Britain and Northern Europe |url= |location= |publisher= Hodder & Stoughton|page= |isbn=0-340-40170-2}}{{cite book |editor-last=Huxley |editor-first=A. |year=1992 |title=New RHS Dictionary of Gardening |publisher=Macmillan |volume= 3 |page=532 |isbn=0-333-47494-5}}

The seeds are ovoid, 2–3 mm long, with prominent style remnants at the apex. One of the compounds of the essential oil is apiole. The plant normally dies after seed maturation.

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Parsley is widely used in Middle Eastern, Mediterranean, Brazilian, and American cuisine. Curly leaf parsley is used often as a garnish. Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb, goose, and steaks, as well as in meat or vegetable stews (including shrimp creole, beef bourguignon, goulash, or chicken paprikash).{{cite book |last=Meyer |first=J. |date=1998 |title=Authentic Hungarian Heirloom Recipes Cookbook |edition=2nd |publisher=Meyer & Assoc. |isbn=0-9665062-0-0}}

File:Parsley seeds(রাধুনি).JPG

Parsley seeds are also used in cooking, imparting a stronger parsley flavor than leaves.{{cite web| url = https://showmeoz.wordpress.com/2016/07/30/parsley-more-than-a-garnish/#:~:text=If%20you%20really%20want%20that,food%20will%20jump%20for%20joy.| title = Parsley: More Than a Garnish| date = 30 July 2016}}{{Citation needed|date=January 2023}}

Parsley, when consumed, is credited with neutralising odours associated with garlic in cooking.{{cite web|url=https://timesofindia.indiatimes.com/life-style/food-news/the-martha-stewart-method-how-to-easily-remove-garlic-smell-from-hands/articleshow/108490303.cms |title=The Martha Stewart method: How to easily remove garlic smell |author= |date=14 March 2024 |website=TOI |access-date=21 May 2024}}

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. In southern and central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups such as chicken soup, green salads, or salads such as salade Olivier, and on open sandwiches with cold cuts or pâtés.

Persillade is a mixture of chopped garlic and chopped parsley in French cuisine.

Parsley is the main ingredient in Italian salsa verde, which is a mixed condiment of parsley, capers, anchovies, garlic, and sometimes bread, soaked in vinegar. It is an Italian custom to serve it with bollito misto or fish. Gremolata, a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew, ossobuco alla milanese.

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, and as ingredient for broth.

File:صحن تبولة.JPG salad]]

In Brazil, freshly chopped parsley ({{lang|pt|salsa}}) and freshly chopped scallion ({{lang|pt|cebolinha}}) are the main ingredients in the herb seasoning called {{lang|pt|cheiro-verde}} (literally "green aroma"), which is used as key seasoning for major Brazilian dishes, including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and stocks. {{lang|pt|Cheiro-verde}} is sold in food markets as a bundle of both types of fresh herbs. In some Brazilian regions, chopped parsley may be replaced by chopped coriander (also called cilantro, {{lang|pt|coentro}} in Portuguese) in the mixture.

Parsley is a key ingredient in several Middle Eastern salads such as Lebanese tabbouleh; it is also often mixed in with the chickpeas and/or fava beans while making falafel (that gives the inside of the falafel its green color). It is also a main component of the Iranian stew ghormeh sabzi.

Parsley is a component of a standard Seder plate arrangement, it is eaten to symbolize the flourishing of the Jews after first arriving in Egypt.{{Cite web|title=The Seder Plate|url=https://www.myjewishlearning.com/article/the-seder-plate/|access-date=2023-02-08|website=My Jewish Learning }}

The Parsley Massacre in October 1937 claimed the lives of an estimated 14,000 to 40,000 Haitian men, women, and children. Dominican Republic soldiers would hold up a sprig of parsley to someone and ask what it was. How the person pronounced the Spanish word for parsley (perejil) determined their fate. If they could pronounce it the Spanish way the soldiers considered them Dominican and let them live, but if they pronounced it the French or Creole way they considered them Haitian and murdered them. Haitian speakers can have difficulty pronouncing the alveolar tap or the alveolar trill of Spanish. However, most scholars think this story an exaggeration.

{{Infobox nutritional value

| name=Parsley, fresh

| kJ=151

| protein=2.97 g

| fat=0.79 g

| carbs=6.33 g

| fiber=3.3 g

| sugars=0.85 g

| calcium_mg=138

| iron_mg=6.2

| magnesium_mg=50

| phosphorus_mg=58

| potassium_mg=554

| sodium_mg=56

| zinc_mg=1.07

| manganese_mg=0.16

| vitC_mg=133

| thiamin_mg=0.086

| riboflavin_mg=0.09

| niacin_mg=1.313

| pantothenic_mg=0.4

| vitB6_mg=0.09

| folate_ug=152

| vitA_ug=421

| betacarotene_ug=5054

| lutein_ug=5561

| vitE_mg=0.75

| vitK_ug=1640

| source_usda = 1

| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/170416/nutrients Link to USDA Database entry]

}}

Parsley is a source of flavonoids and antioxidants, especially luteolin, apigenin,{{cite journal | author = Meyer, H. | author2 = Bolarinwa, A. | author3 = Wolfram, G. | author4 = Linseisen, J. | name-list-style = amp | year = 2006 | title = Bioavailability of apigenin from apiin-rich parsley in humans | journal = Annals of Nutrition and Metabolism | volume = 50 | issue = 3 | pages = 167–172 | doi=10.1159/000090736 | pmid=16407641| s2cid = 8223136 | url = http://mediatum.ub.tum.de/doc/1218548/document.pdf }} folate, vitamin K, vitamin C, and vitamin A. Half a tablespoon (a gram) of dried parsley contains about 6.0 μg of lycopene and 10.7 μg of alpha carotene as well as 82.9 μg of lutein+zeaxanthin and 80.7 μg of beta carotene.{{Cite web|title=Spices, parsley, dried Nutrition Facts & Calories|url=https://nutritiondata.self.com/facts/spices-and-herbs/199/2|access-date=2023-02-08|website=nutritiondata.self.com}} Dried parsley can contain about 45 mg/gram apigenin.{{cite journal | vauthors=Shankar E, Goel A, Gupta K, Gupta S | title=Plant flavone apigenin: An emerging anticancer agent | journal=Current Pharmacology Reports | volume=3 | issue=6 | pages=423–446 | year=2017 | doi = 10.1007/s40495-017-0113-2 | pmc=5791748 | pmid=29399439}} The apigenin content of fresh parsley is reportedly 215.5 mg/100 grams, which is much higher than the next highest food source, green celery hearts providing 19.1 mg/100 grams.{{cite web | last = Delage, PhD | first = Barbara | title = Flavonoids | url=http://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/flavonoids|publisher=Linus Pauling Institute, Oregon State University, Corvallis, Oregon|access-date=2021-01-26|date=November 2015}} Parsley essential oil is high in myristicin.Marín I, Sayas-Barberá E, Viuda-Martos M, Navarro C, Sendra E. Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils from Organic Fennel, Parsley, and Lavender from Spain. Foods. 2016;5(1):18. Published 2016 Mar 4. doi:10.3390/foods5010018

Excessive consumption of parsley should be avoided by pregnant women. Normal food quantities are safe for pregnant women, but consuming excessively large amounts may have uterotonic effects.{{Cite web |url=https://www.drugs.com/npc/parsley.html|title=Parsley Uses, Benefits & Side Effects - Drugs.com Herbal Database |website=Drugs.com }}

Parsley grows best in moist, well-drained soil, with full sun. It grows best between {{convert|22|–|30|C}}, 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.Jett, J. W. [http://www.wvu.edu/~agexten/hortcult/herbs/parsley.htm That Devilish Parsley] {{Webarchive|url=https://web.archive.org/web/20070626142712/http://www.wvu.edu/~agexten/hortcult/herbs/parsley.htm |date=2007-06-26 }} West Virginia University Extension Service. Last retrieved April 26, 2007. Typically, plants grown for the leaf crop are spaced 10 cm apart, while those grown as a root crop are spaced 20 cm apart to allow for the root development.

Parsley attracts several species of wildlife. Some swallowtail butterflies use parsley as a host plant for their larvae;{{Cite book |last1=Jackman |first1=John A. |url=https://books.google.com/books?id=sTH5AQAAQBAJ&dq=swallowtail+butterflies+use+parsley+as+a+host+plant&pg=PA245 |title=A Field Guide to Common Texas Insects |last2=Drees |first2=Bastiaan M. |date=1998-03-01 |publisher=Taylor Trade Publishing |isbn=978-1-4616-2291-8 }} their caterpillars are black and green striped with yellow dots, and will feed on parsley for two weeks before turning into butterflies. Bees and other nectar-feeding insects also visit the flowers.

Parsley is subdivided into several cultivar groups.{{Cite web|title=M.M.P.N.D. - Sorting Petroselinum names|url=https://www.plantnames.unimelb.edu.au/Sorting/Petroselinum.html|access-date=2023-02-08|website=www.plantnames.unimelb.edu.au}} Often these are treated as botanical varieties,{{GRIN | access-date = 10 December 2017}} despite being cultivated selections, not of natural botanical origin.

The two main groups of parsley used as herbs are French, or curly leaf (P. crispum Crispum Group; syn. P. crispum var. crispum); and, Italian, or flat leaf (P. crispum Neapolitanum Group; syn. P. crispum var. neapolitanum).{{Cite book |last=Ciju |first=Roby Jose |url=https://books.google.com/books?id=a-JSEAAAQBAJ&dq=The+two+main+groups+of+parsley&pg=PT125 |title=Leaves as Vegetables: Food Significance and Nutritional Information |date=2021-03-18 |publisher=AgriHortico }} Flat-leaved parsley is preferred by some gardeners as it is easier to cultivate, being more tolerant of both rain and sunshine,Stobart, T. (1980). The Cook's Encyclopaedia. Macmillan {{ISBN|0-333-33036-6}}. and is said to have a stronger flavor—although this is disputed—while curly leaf parsley is preferred by others because of its more decorative appearance in garnishing.{{cite web |title=How To Grow Parsley |url=http://herbgrowingguide.com/grow-parsley/ |website=Herb Growing Guide |date=20 September 2020 |access-date=21 September 2020}} A third type, sometimes grown in southern Italy, has thick leaf stems resembling celery.

Another type of parsley is grown as a root vegetable, the Hamburg root parsley (P. crispum Radicosum Group, syn. P. crispum var. tuberosum). This type of parsley produces much thicker roots than types cultivated for their leaves. Although seldom used in Britain and the United States, root parsley is common in central and eastern European cuisine, where it is used in soups and stews, or simply eaten raw, as a snack (similar to carrots).

Although root parsley looks similar to the parsnip, which is among its closest relatives in the family Apiaceae, its taste is quite different.{{Cite book |last=Davidson |first=Alan |url=https://books.google.com/books?id=bIIeBQAAQBAJ&dq=Although+root+parsley+looks+similar+to+the+parsnip%2C+its+taste+is+quite+different&pg=PA596 |title=The Oxford Companion to Food |date=2014-08-21 |publisher=OUP Oxford |isbn=978-0-19-104072-6 }}

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File:Petersilie ies.jpg|Freeze-dried parsley showing name in German, Spanish and Greek on the label

File:Parsley bush.jpg|Flat-leaved parsley

File:Petroselinum neapolitanum flower.jpg|Flat-leaved parsley flower

File:Parsley3.jpg|Immature seeds

File:Flor de perejil.JPG|Flat-leaved parsley flower-Flor de perejil

File:Parsley flower with pollinator.JPG|Bee pollinator on parsley Petroselinum crispum flower

File:CACIK (Basil, parsley, coriander).jpg|A yogurt-based soup garnished with parsley.

• Apium virus Y
• List of culinary herbs and spices
• List of plants with edible leaves
• List of vegetables
• Oenanthe javanica
• Cryptotaenia japonica

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• {{Cite EB1911|wstitle=Parsley}}

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• {{Commons-inline|Petroselinum crispum|Petroselinum crispum}}
• {{Wikispecies-inline|Petroselinum crispum|Petroselinum crispum}}

{{Herbs & spices}}

{{Edible Apiaceae}}

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Category:Apioideae

Category:Edible Apiaceae

Category:Herbs

Category:Leaf vegetables

Category:Medicinal plants

Category:Monoamine oxidase inhibitors

Category:Root vegetables