Editing Parsley

{{Short description|Species of flowering plant in the celery family Apiaceae cultivated as an herb}}
{{About|the common cultivated herb}}
{{Distinguish|Cilantro|text=[[cilantro]], a similar looking herb in the family Apiaceae}}
{{Hatnote|[[Parsnip]] is a separate vegetable that resembles root parsley in name and appearance.}}
{{Speciesbox
| image = Petroselinum.jpg
| image_caption = Parsley leaves and flowers
| genus = Petroselinum
| species = crispum
| authority = ([[Mill.]]) [[Johann Mihály Fuss|Fuss]]
| synonyms_ref = <ref name=powo/>
| synonyms = {{collapsible list|
*''Ammi petroselinoides'' <small>C.Presl ex DC.</small>
*''Anisactis segetalis'' <small>Dulac</small>
*''Apium crispum'' <small>Mill.</small>
*''Apium laetum'' <small>Salisb.</small>
*''Apium latifolium'' <small>Mill.</small>
*''Apium latifolium'' <small>Poir.</small>
*''Apium occidentale'' <small>Calest.</small>
*''Apium peregrinum'' <small>(L.) Crantz</small>
*''Apium petroselinum'' <small>L.</small>
*''Apium petroselinum'' var. ''angustifolium'' <small>Hayne</small>
*''Apium petroselinum'' var. ''variegatum'' <small>Nois.</small>
*''Apium petroselinum'' var. ''vulgare'' <small>Nois.</small>
*''Apium romanum'' <small>Zuccagni</small>
*''Apium tuberosum'' <small>Steud.</small>
*''Apium vulgare'' <small>Lam.</small>
*''Bupleurum petroselinoides'' <small>Spreng.</small>
*''Carum peregrinum'' <small>L.</small>
*''Carum petroselinum'' <small>(L.) Benth. & Hook.f.</small>
*''Carum vulgare'' <small>Druce</small>
*''Cnidium petroselinum'' <small>DC.</small>
*''Ligusticum peregrinum'' <small>L.</small>
*''Petroselinum anatolicum'' <small>Freyn & Sint.</small>
*''Petroselinum crispum'' var. ''angustifolium'' <small>(Hayne) Reduron</small>
*''Petroselinum crispum'' f. ''angustifolium'' <small>(Hayne) Danert</small>
*''Petroselinum crispum'' f. ''breve'' <small>(Alef.) Danert</small>
*''Petroselinum crispum'' var. ''erfurtense'' <small>Danert</small>
*''Petroselinum crispum'' f. ''hispanicum'' <small>(Alef.) Danert</small>
*''Petroselinum crispum'' var. ''neapolitanum'' <small>Danert</small>
*''Petroselinum crispum'' var. ''petroselinum'' <small>(L.) Reduron</small>
*''Petroselinum crispum'' var. ''radicosum'' <small>(Alef.) Danert</small>
*''Petroselinum crispum'' f. ''tenuisectum'' <small>(Danert) Danert</small>
*''Petroselinum crispum'' subsp. ''tuberosum'' <small>(Bernh. ex Rchb.) Soó</small>
*''Petroselinum crispum'' f. ''variegatum'' <small>(Nois.) Danert</small>
*''Petroselinum crispum'' var. ''vulgare'' <small>(Nois.) Danert</small>
*''Petroselinum fractophyllum'' <small>Lag. ex Sweet</small>
*''Petroselinum hortense'' <small>Hoffm.</small>
*''Petroselinum hortense'' f. ''tenuisectum'' <small>Danert</small>
*''Petroselinum macedonicum'' <small>Bubani</small>
*''Petroselinum peregrinum'' <small>(L.) Lag.</small>
*''Petroselinum romanum'' <small>(Zuccagni) Sweet</small>
*''Petroselinum sativum'' <small>Hoffm.</small>
*''Petroselinum sativum'' <small>Hoffm. ex Gaudin</small>
*''Petroselinum sativum'' var. ''breve'' <small>Alef.</small>
*''Petroselinum sativum'' var. ''hispanicum'' <small>Alef.</small>
*''Petroselinum sativum'' var. ''longum'' <small>Alef.</small>
*''Petroselinum sativum'' convar. ''radicosum'' <small>Alef.</small>
*''Petroselinum sativum'' var. ''silvestre'' <small>Alef.</small>
*''Petroselinum sativum'' var. ''variegatum'' <small>(Nois.) Alef.</small>
*''Petroselinum sativum'' var. ''vulgare'' <small>(Nois.) Alef.</small>
*''Petroselinum selinoides'' <small>DC.</small>
*''Petroselinum thermoeri'' <small>Weinm.</small>
*''Petroselinum vulgare'' <small>Lag.</small>
*''Petroselinum vulgare'' <small>Hill</small>
*''Peucedanum intermedium'' <small>Simonk.</small>
*''Peucedanum petroselinum'' <small>(L.) Desf.</small>
*''Selinum petroselinum'' <small>(L.) E.H.L.Krause</small>
*''Siler japonicum'' <small>(Thunb.) Tanaka</small>
*''Sison peregrinum'' <small>Spreng.</small>
*''Sium oppositifolium'' <small>Kit. ex Schult.</small>
*''Sium petroselinum'' <small>Vest</small>
*''Wydleria portoricensis'' <small>DC.</small>
}}
}}

'''Parsley''', or '''garden parsley''' ('''''[[Petroselinum]] crispum'''''), is a species of [[flowering plant]] in the family [[Apiaceae]] that is native to [[Greece]], [[Morocco]] and the former [[Yugoslavia]].<ref name=powo>{{cite web |title=Petroselinum crispum (Mill.) Fuss |work=Plants of the World Online |publisher=Royal Botanic Gardens, Kew |url=https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:60442790-2 |access-date=1 March 2023 }}</ref>  It has been introduced and [[naturalisation (biology)|naturalized]] in Europe and elsewhere in the world with suitable climates, and is widely cultivated as an [[herb]] and a [[vegetable]].

It is believed to have been originally grown in [[Sardinia]], 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,{{cn|date=April 2024}} though literary evidence suggests parsley was used in England in the [[Middle Ages]] as early as the [[Anglo-Saxon period]].<ref>{{cite web |title=More on Parsley |url=https://modernmedievalcuisine.com/2020/10/26/more-on-parsley/ |website=Monk's Modern Medieval Cuisine |date=26 October 2020 |access-date=24 January 2022}}</ref>

Parsley is widely used in [[European cuisine|European]], [[Middle Eastern cuisine|Middle Eastern]], and [[American cuisine]]. '''Curly-leaf parsley''' is often used as a [[garnish (food)|garnish]]. In [[Central European cuisine|central Europe]], [[Eastern European cuisine|eastern Europe]], and southern Europe, as well as in [[Asian cuisine|western Asia]], many dishes are served with fresh green chopped parsley sprinkled on top. '''Flat-leaf parsley''' is similar, but is often preferred by chefs because it has a stronger flavor.<ref>{{Cite web |date=2019-05-08 |title=Parsley: More Than a Garnish {{!}} Illinois Extension {{!}} UIUC |url=https://extension.illinois.edu/blogs/simply-nutritious-quick-and-delicious/2019-05-08-parsley-more-garnish |access-date=2024-01-25 |website=extension.illinois.edu |language=en}}</ref> '''Root parsley''' is very common in central, eastern, and southern European cuisines, where it is eaten as a snack, or as a vegetable in many soups, stews, and [[casserole]]s.

== Etymology ==
[[File:ParsleyStem.jpg|thumb|upright|alt=A small leafy green plant photographed against a white background|A parsley stem]]

The word "parsley" is a merger of [[Old English]]'' {{Lang|ang|petersilie}}'' (which is identical to the contemporary [[German language|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 [[Latinisation of names|latinization]] of the [[Greek language|Greek]] {{Langx|el|πετροσέλινον|translit=petroselinon|label=none|lit=rock-celery}},<ref>{{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 }}</ref><ref>{{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 }}</ref> from {{Langx|el|πέτρα|translit=petra|label=none|lit=rock, stone}}<ref>{{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 }}</ref> and {{Langx|el|σέλινον|translit=selinon|label=none|lit=celery}}.<ref>{{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 }}</ref><ref name="Med">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 }}</ref><ref name="Flora">Interactive Flora of NW Europe: [http://planthavenlife.com/parsley-harvesting-guide/]</ref> Mycenaean Greek se-ri-no, in [[Linear B]], is the earliest attested form of the word ''selinon''.<ref>{{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 }}</ref>

== Description ==
[[File:Parsley100.jpg|thumb|Curly parsley leaves]]
Garden parsley is a bright green, [[biennial plant]] in temperate climates, or an [[Annual plant|annual]] herb in [[Subtropics|subtropical]] and [[Tropics|tropical]] areas.

Where it grows as a biennial, in the first year, it forms a [[Rosette (botany)|rosette]] of [[tripinnate]] leaves 10–25&nbsp;cm long with numerous 1–3&nbsp;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&nbsp;cm diameter [[umbel]]s with numerous 2&nbsp;mm diameter yellow to yellowish-green flowers.<ref name="Flora" /><ref name="Blamey">{{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}}</ref><ref name="Huxley">{{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}}</ref>

The [[seed]]s are [[ovoid]], 2–3&nbsp;mm long, with prominent [[Gynoecium|style]] remnants at the [[Meristem|apex]]. One of the compounds of the [[essential oil]] is [[apiole]]. The plant normally dies after seed maturation.<ref name="Flora" /><ref name="Blamey" /><ref name="Huxley" />

== Uses ==
=== Culinary ===
{{More citations needed section|date=February 2021}}
Parsley is widely used in [[Middle Eastern cuisine|Middle Eastern]], [[Mediterranean cuisine|Mediterranean]], [[Brazilian cuisine|Brazilian]], and [[Cuisine of the United States|American]] cuisine. Curly leaf parsley is used often as a [[garnish (food)|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 [[steak]]s, as well as in meat or vegetable stews (including shrimp creole, [[beef bourguignon]], [[goulash]], or [[chicken paprikash]]).<ref>{{cite book |last=Meyer |first=J. |date=1998 |title=Authentic Hungarian Heirloom Recipes Cookbook |edition=2nd |publisher=Meyer & Assoc.  |isbn=0-9665062-0-0}}</ref>

[[File:Parsley seeds(রাধুনি).JPG|thumb|Parsley seeds]]
Parsley seeds are also used in cooking, imparting a stronger parsley flavor than leaves.<ref>{{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}}</ref>{{Citation needed|date=January 2023}}

Parsley, when consumed, is credited with neutralising odours associated with garlic in cooking.<ref>{{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=<!--Not stated--> |date=14 March 2024 |website=TOI |access-date=21 May 2024}}</ref>

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 [[Stock (food)|stocks]], [[soup]]s, and [[sauce]]s. 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 sandwich]]es with cold cuts or ''[[pâté]]s''.

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

Parsley is the main ingredient in Italian [[Green sauce|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 Europe|Central]], [[Eastern European|Eastern]], and [[Southern Europe]]an cuisines, where it is used as a snack or a vegetable in many soups, stews, and [[casserole]]s, and as ingredient for [[broth]].

[[File:صحن تبولة.JPG|thumb|[[Tabbouleh]] 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 cuisine|Brazilian dishes]], including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and [[Stock (food)|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 bean]]s while making [[falafel]] (that gives the inside of the falafel its green color). It is also a main component of the [[cuisine of Iran|Iranian]] stew ''[[ghormeh sabzi]]''.

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

=== Military ===

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.

== Composition ==
=== Nutritional content ===
{{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 [[flavonoid]]s and [[antioxidant]]s, especially [[luteolin]], [[apigenin]],<ref>{{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 }}</ref> [[folate]], [[vitamin K]], [[vitamin C]], and [[vitamin A]]. Half a tablespoon (a gram) of dried parsley contains about 6.0&nbsp;[[μg]] of [[lycopene]] and 10.7&nbsp;μg of [[alpha carotene]] as well as 82.9&nbsp;μg of [[lutein]]+[[zeaxanthin]] and 80.7&nbsp;μg of [[beta carotene]].<ref>{{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}}</ref>  Dried parsley can contain about 45&nbsp;[[Kilogram#SI multiples|mg]]/gram [[apigenin]].<ref name="pmid29399439">{{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}}</ref> The apigenin content of fresh parsley is reportedly 215.5&nbsp;mg/100 grams, which is much higher than the next highest food source, green celery hearts providing 19.1&nbsp;mg/100 grams.<ref name="lpi-flav">{{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}}</ref> Parsley essential oil is high in [[myristicin]].<ref>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</ref>

===Precautions===
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.<ref>{{Cite web |url=https://www.drugs.com/npc/parsley.html|title=Parsley Uses, Benefits & Side Effects - Drugs.com Herbal Database |website=Drugs.com }}</ref>

== Cultivation ==
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.<ref name="Huxley" /> Germination is slow, taking four to six weeks,<ref name="Huxley" /> and it often is difficult because of [[furanocoumarin]]s in its [[seed coat]].<ref>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.</ref> Typically, plants grown for the leaf crop are spaced 10&nbsp;cm apart, while those grown as a root crop are spaced 20&nbsp;cm apart to allow for the root development.<ref name="Huxley" />

Parsley attracts several species of wildlife. Some [[swallowtail butterfly|swallowtail butterflies]] use parsley as a host plant for their larvae;<ref>{{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 }}</ref> 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. 

=== 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>

== Gallery ==
{{clear left}}
<gallery mode="packed">
File:Petersilie ies.jpg|[[Freeze-drying|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.
</gallery>

== See also ==
* [[Apium virus Y]]
* [[List of culinary herbs and spices]]
* [[List of plants with edible leaves]]
* [[List of vegetables]]
*''[[Oenanthe javanica]]''
*''[[Cryptotaenia japonica]]''

== References ==
{{Reflist}}
*{{Cite EB1911|wstitle=Parsley}}

== External links ==
{{Cookbook}}
* {{Commons-inline|Petroselinum crispum|''Petroselinum crispum''}}
* {{Wikispecies-inline|Petroselinum crispum|''Petroselinum crispum''}}

{{Herbs & spices}}
{{Edible Apiaceae}}
{{Taxonbar|from=Q25284}}
{{Authority control}}

[[Category:Apioideae]]
[[Category:Edible Apiaceae]]
[[Category:Herbs]]
[[Category:Leaf vegetables]]
[[Category:Medicinal plants]]
[[Category:Monoamine oxidase inhibitors]]
[[Category:Root vegetables]]