Editing Parsley (section)

=== Cultivars ===
Parsley is subdivided into several [[cultivar group]]s.<ref>{{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}}</ref> Often these are treated as botanical [[Variety (botany)|varieties]],<ref name="Petroselinum crispum">{{GRIN | access-date = 10 December 2017}}</ref> despite being cultivated selections, not of natural botanical origin.<ref name="Blamey" />

==== Leaf parsley ====
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'').<ref>{{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 }}</ref> Flat-leaved parsley is preferred by some gardeners as it is easier to cultivate, being more tolerant of both rain and sunshine,<ref name="Stobart">Stobart, T. (1980). ''The Cook's Encyclopaedia''. Macmillan {{ISBN|0-333-33036-6}}.</ref> and is said to have a stronger flavor<ref name="Huxley" />—although this is disputed<ref name="Stobart" />—while curly leaf parsley is preferred by others because of its more decorative appearance in [[garnish (food)|garnishing]].<ref name="Stobart" /><ref>{{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}}</ref> A third type, sometimes grown in southern Italy, has thick leaf stems resembling [[celery]].<ref name="Stobart" />

==== Root parsley ====
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 [[root]]s than types cultivated for their leaves. Although seldom used in [[Great Britain|Britain]] and the [[United States]], root parsley is common in [[central Europe|central]] and [[eastern European cuisine]], where it is used in [[soup]]s and [[stew]]s, or simply eaten raw, as a snack (similar to [[carrot]]s).<ref name="Stobart" />

Although root parsley looks similar to the [[parsnip]], which is among its closest relatives in the family Apiaceae, its taste is quite different.<ref>{{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 }}</ref>