Parsley, or garden parsley (Petroselinum crispum), is a species of flowering plant in the family Apiaceae that is native to Greece, the Balkans, Algeria and Morocco. It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as a herb and a vegetable.
It is believed to have been originally grown in Sardinia, and was cultivated around the 3rd century BC. Linnaeus stated its wild habitat to be Sardinia, from where it was brought to England in 1548 according to historical horticultural sources though literary evidence suggests parsley was used in England in the Middle Ages as early as the Anglo-Saxon period.
Parsley is widely used in European, Middle Eastern, and American cuisine. 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. Flat-leaf parsley is similar, but is often preferred by chefs because it has a stronger flavor. 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 casseroles.
Etymology
A parsley stem
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 of these names are derived from Medieval Latin petrosilium, from Latin petroselinum, which is the latinization of the Greek πετροσέλινον, petroselinon, 'rock-celery', from πέτρα, petra, 'rock, stone' and σέλινον, selinon, 'celery'. Mycenaean Greek se-ri-no, in Linear B, is the earliest attested form of the word selinon.
Description
Curly parsley leaves
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...
