Parsley

The word "parsley" is a merger of Old English ' (which is identical to the contemporary German word for parsley: ) and the Old French '. Both of these names are derived from Medieval Latin , from Latin , which is the latinization of the Greek , from and . Mycenaean Greek se-ri-no, in Linear B, is the earliest attested form of the word selinon. == Description ==

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 tall with sparser leaves and flat-topped 3–10 cm diameter umbels with numerous 2 mm diameter yellow to yellowish-green flowers. 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. == Uses ==

Culinary 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). Parsley seeds are also used in cooking, imparting a stronger parsley flavor than leaves. Parsley, when consumed, is credited with neutralising odours associated with garlic in cooking. 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. Freshly chopped parsley () and freshly chopped scallion () are the main ingredients in the herb seasoning called (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. 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, 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. == Composition ==

Nutritional content Fresh parsley is 88% water, 6% carbohydrates, 3% protein, and 1% fat (table). In a reference amount of , raw parsley supplies 36 calories and is a rich source (20% or more of the Daily Value, DV) of vitamin K, vitamin C, vitamin A, folate, and iron, with moderate content of other dietary minerals (table). Fresh parsley contains apigenin and myricetin. 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. == Cultivation ==

Parsley grows best in moist, well-drained soil, with full sun. It grows best between , and usually is grown from seed. 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. 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 groups. Often these are treated as botanical varieties, despite being cultivated selections, not of natural botanical origin. Flat-leaved parsley is preferred by some gardeners as it is easier to cultivate, being more tolerant of both rain and sunshine, and is said to have a stronger flavor A third type, sometimes grown in southern Italy, has thick leaf stems resembling celery. == Gallery ==

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. == See also ==