parsley

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parsley,

Mediterranean aromatic herb (Petroselinum crispum or Apium petroselinum) of the carrotcarrot,
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. Most are characterized by aromatic foliage, a dry fruit that splits when mature, and an umbellate inflorescence
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 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 MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Magnoliopsida, order Apiales, family Apiaceae (Umbelliferae).
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parsley

parsley

Lots of vitamin C and iron. High chlorophyll content works to absorb odors, making it great for bad breath and after eating garlic. Great for eating raw, juicing, blending or tea. Helps oxygen metabolism, cleans blood, dissolves sticky deposits in veins, maintains elasticity of blood vessels, helps remove moderately sized kidney stones and gallstones, stimulates bowel, treats deafness and ear infections, the sexual system, and stimulates adrenals. Parsley tea or juice strengthens teeth, fights gum and mouth infections, makes a face lotion, and settles stomach after a meal. Tea also used to treat treat urinary infections, fluid retention, congestion from flu and colds, lessen asthma attacks, kidney and liver obstructions, anemia, antiseptic, lowers blood pressure, antitumor, liver stimulant, treats hypoglycemia, diuretic, good fiber laxative, encourages milk production for nursing mothers. Grow near roses, asparagus and other garden plants to keep bugs way.

parsley

[′pär·slē]
(botany)
Petroselinum crispum. A biennial herb of European origin belonging to the order Umbellales; grown for its edible foliage.

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

A Pascal extension for construction of parse trees, by Barber of Summit Software. It features Iterators.

["PARSLEY: A New Compiler-Compiler", in Software Development Tools, Techniques and Alternatives, Arlington VA, Jul 1983, pp.232-241].
References in periodicals archive ?
Soup: 3 cups diced onions 2 cups peeled and diced parsley root 1 quart low sodium vegetable broth or water 6 carrots, peeled and diced 1 cup minced celery 2 bunches fresh parsley, minced, stems included, (about 3/4 cup) 2 cups diced summer squash 1 Tablespoon fresh dill 2 teaspoons cracked black pepper Place onions and parsley root in a large pot.
Adam's successful fish platter consisted of Dover sole, mousseline of shrimp and Cornish lobster, salpicon of shellfish, seaweed butter, royale of wild garlic and parsley root.
We finally opted for the eight-course tasting menu which included pig's cheek, parsley root pure and foie gras with blue cheese mousse.
The white rooted vegetables that come to mind parsnips, salsify, scorzonera, parsley root all have different foliage from the one depicted,.
Oven baked sirloin of beef, langoustine tortellini, parsley root puree, shallot confit
main course fillet of pork in a ham and wild garlic coat served on Bavarian kraut, morel cream sauce, loin of pork in a Dijon mustard crust served on a parsley root puree, ragout of pork shoulder