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parsley |
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parsley, Mediterranean aromatic herb (Petroselinum crispum or Apium petroselinum) of the carrot carrot, common name for some members of the Umbelliferae, a family (also called the parsley family) of chiefly biennial or perennial herbs of north temperate regions. ..... Click the link for more information. family, cultivated since the days of the Romans for its foliage, used in cookery as a seasoning and garnish. In ancient times parsley was also used for chaplets and as a funeral decoration. Hamburg parsley is a variety grown for its edible root. Parsley is widely cultivated throughout the United States, chiefly in Louisiana. Parsley is often eaten because of its high content of vitamin C. Parsley is classified in the division Magnoliophyta Magnoliophyta (măg'nōlēŏf`ətə) ..... Click the link for more information. , class Magnoliopsida, order Apiales, family Apiaceae (Umbelliferae). parsleyHardy biennial herb (Petroselinum crispum) of the family Apiaceae, or Umbelliferae, native to Mediterranean lands. The compound leaves are used in cooking. The family Apiaceae, sometimes called the parsley family, contains 300–400 genera of plants found in a wide variety of habitats, mostly in northern temperate regions. Most are aromatic herbs with feathery leaves. The flowers are often arranged in a conspicuous umbel (a flat-topped cluster). Many species are poisonous, including poison hemlock. Popular members of the family include carrot, celery, parsnip, and fennel. Species used as herbs and spices include anise, dill, coriander, caraway, and cumin (Cuminum cyminum). parsley 1. a S European umbelliferous plant, Petroselinum crispum, widely cultivated for its curled aromatic leaves, which are used in cooking 2. any of various similar and related plants, such as fool's-parsley, stone parsley, and cow parsley parsley [′pär·slē] (botany) Petroselinum crispum.A biennial herb of European origin belonging to the order Umbellales; grown for its edible foliage.
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