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Parsley

This article is about the common cultivated herb. For other uses, see Parsley (disambiguation).
Not to be confused with cilantro, a similar looking herb in the family Apiaceae.
Parsnip is a separate vegetable that resembles root parsley in name and appearance.

Parsley
Parsley leaves and flowers
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Apiales
Family: Apiaceae
Genus: Petroselinum
Species:
P. crispum
Binomial name
Petroselinum crispum
Synonyms[1]
List
    • Ammi petroselinoides C.Presl ex DC.
    • Anisactis segetalis Dulac
    • Apium crispum Mill.
    • Apium laetum Salisb.
    • Apium latifolium Mill.
    • Apium latifolium Poir.
    • Apium occidentale Calest.
    • Apium peregrinum (L.) Crantz
    • Apium petroselinum L.
    • Apium petroselinum var. angustifolium Hayne
    • Apium petroselinum var. variegatum Nois.
    • Apium petroselinum var. vulgare Nois.
    • Apium romanum Zuccagni
    • Apium tuberosum Steud.
    • Apium vulgare Lam.
    • Bupleurum petroselinoides Spreng.
    • Carum peregrinum L.
    • Carum petroselinum (L.) Benth. & Hook.f.
    • Carum vulgare Druce
    • Cnidium petroselinum DC.
    • Ligusticum peregrinum L.
    • Petroselinum anatolicum Freyn & Sint.
    • Petroselinum crispum var. angustifolium (Hayne) Reduron
    • Petroselinum crispum f. angustifolium (Hayne) Danert
    • Petroselinum crispum f. breve (Alef.) Danert
    • Petroselinum crispum var. erfurtense Danert
    • Petroselinum crispum f. hispanicum (Alef.) Danert
    • Petroselinum crispum var. neapolitanum Danert
    • Petroselinum crispum var. petroselinum (L.) Reduron
    • Petroselinum crispum var. radicosum (Alef.) Danert
    • Petroselinum crispum f. tenuisectum (Danert) Danert
    • Petroselinum crispum subsp. tuberosum (Bernh. ex Rchb.) Soó
    • Petroselinum crispum f. variegatum (Nois.) Danert
    • Petroselinum crispum var. vulgare (Nois.) Danert
    • Petroselinum fractophyllum Lag. ex Sweet
    • Petroselinum hortense Hoffm.
    • Petroselinum hortense f. tenuisectum Danert
    • Petroselinum macedonicum Bubani
    • Petroselinum peregrinum (L.) Lag.
    • Petroselinum romanum (Zuccagni) Sweet
    • Petroselinum sativum Hoffm.
    • Petroselinum sativum Hoffm. ex Gaudin
    • Petroselinum sativum var. breve Alef.
    • Petroselinum sativum var. hispanicum Alef.
    • Petroselinum sativum var. longum Alef.
    • Petroselinum sativum convar. radicosum Alef.
    • Petroselinum sativum var. silvestre Alef.
    • Petroselinum sativum var. variegatum (Nois.) Alef.
    • Petroselinum sativum var. vulgare (Nois.) Alef.
    • Petroselinum selinoides DC.
    • Petroselinum thermoeri Weinm.
    • Petroselinum vulgare Lag.
    • Petroselinum vulgare Hill
    • Peucedanum intermedium Simonk.
    • Peucedanum petroselinum (L.) Desf.
    • Selinum petroselinum (L.) E.H.L.Krause
    • Siler japonicum (Thunb.) Tanaka
    • Sison peregrinum Spreng.
    • Sium oppositifolium Kit. ex Schult.
    • Sium petroselinum Vest
    • Wydleria portoricensis DC.

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.[1] It has been introduced and 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,[citation needed] though literary evidence suggests parsley was used in England in the Middle Ages as early as the Anglo-Saxon period.[2]

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.[3] 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.

  1. ^ a b "Petroselinum crispum (Mill.) Fuss". Plants of the World Online. Royal Botanic Gardens, Kew. Retrieved 1 March 2023.
  2. ^ "More on Parsley". Monk's Modern Medieval Cuisine. 26 October 2020. Retrieved 24 January 2022.
  3. ^ "Parsley: More Than a Garnish | Illinois Extension | UIUC". extension.illinois.edu. 2019-05-08. Retrieved 2024-01-25.

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