Parsley (Petroselinum) is a bright green Green is a color, the perception of which is evoked by light having a spectrum dominated by energy with a wavelength of roughly 520–570 nanometres. In the subtractive color system, it is not a primary color, but is created out of a mixture of yellow and blue, or yellow and cyan; it is considered one of the additive primary colors. On the HSV biennial A biennial plant is a flowering plant that takes two years to complete its biological lifecycle. In the first year the plant grows leaves, stems, and roots , then it enters a period of dormancy over the colder months. Usually the stem remains very short and the leaves are low to the ground, forming a rosette. Many biennials require a cold herb In American English the initial "h" is normally silent: /ˈɜrb/.[Full citation needed] In standard British English the "h" is pronounced: /ˈhɜːb/ Also see American and British English pronunciation differences. In Canada, it is pronounced either with or without the "h", often used as spice A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavoring. It is common in Middle Eastern Middle Eastern cuisine or West Asian cuisine is the cuisine of the various countries and peoples of the Middle East . The cuisine of the region is diverse while having a degree of homogeneity. Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. Some popular dishes include, European European cuisine, or alternatively Western cuisine, is a generalized term collectively referring to the cuisines of Europe and other Western countries. European cuisine includes that of Europe and to some extent Russia, as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America. The term is used by East Asians to, and American cooking Cooking is the process of preparing food by applying heat. Cooks select and combine ingredients using a wide range of tools and methods. In the process, the flavor, texture, appearance, and chemical properties of the ingredients can change. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic,. In modern cooking, parsley is used for its leaf In botany, a leaf is an above-ground plant organ specialized for photosynthesis. For this purpose, a leaf is typically flat and thin. As an evolutionary trait, the flatness of leaves works to expose the chloroplasts to more light and to increase the absorption of carbon dioxide at the expense of water loss. In the Devonian period, when carbon in much the same way as coriander Coriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 centimetres (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are (which is also known as Chinese parsley or cilantro), although parsley is perceived to have a milder flavor.

Etymology

The word parsley is a merger of the Old English Old English or Anglo-Saxon is an early form of the English language that was spoken and written by the Anglo-Saxons and their descendants in parts of what are now England and south-eastern Scotland between at least the mid-5th century and the mid-12th century. What survives through writing represents primarily the literary register of Anglo-Saxon petersilie (which is identical to the contemporary German word for parsley: Petersilie) and the Old French Old French was the Romance dialect continuum spoken in territories that span roughly the northern half of modern France and parts of modern Belgium and Switzerland from the 9th century to the 14th century. It is a direct descendent of Old Gallo-Romance. It was then known as the langue d'oïl to distinguish it from the langue d'oc (Occitan language, peresil, both derived from Middle Latin Medieval Latin was the form of Latin used in the Middle Ages, primarily as a medium of scholarly exchange and as the liturgical language of the medieval Roman Catholic Church, but also as a language of science, literature, law, and administration. Despite the clerical origin of many of its authors, Medieval Latin should not be confused with petrosilium, in turn from Latin Latin or sometimes Roman is an Italic language originally spoken in Latium and Ancient Rome. Although often considered a dead language, in view of the fact that it has no native speakers, a small number of scholars can fluently speak it and it continues to be taught in schools and universities and has been, and currently is, used in the process of petroselinum,^[1] which is the romanization In linguistics, romanization or latinization, alternately spelt as latinisation or romanisation , is the representation of a written word or spoken speech with the Roman (Latin) alphabet, or a system for doing so, where the original word or language uses a different writing system (or none). Methods of romanization include transliteration, for of the Greek Greek , an independent branch of the Indo-European family of languages, is the language of the Greeks. Native to the southern Balkans, it has the longest documented history of any Indo-European language, spanning 34 centuries of written records. In its ancient form, it is the language of classical ancient Greek literature and the New Testament of "πετροσέλινον" (petroselinon), "rock-parsley",^[2] from "πέτρα" (petra), "rock",^[3] + "σέλινον" (selinon), "parsley".^[4][5] The earliest attested form of the word selinon is the Mycenaean Greek Mycenaean is the most ancient attested form of the Greek language, spoken on the Greek mainland and on Crete in the 16th to 12th centuries BC, before the hypothesised Dorian invasion which was often cited as the terminus post quem for the coming of the Greek language to Greece. The language is preserved in inscriptions in Linear B, a script first se-ri-no, written in Linear B Linear B is a syllabic script that was used for writing Mycenaean Greek, an early form of Greek. It predated the Greek alphabet by several centuries and seems to have died out with the fall of Mycenaean civilization. Most of the tablets inscribed in Linear B were found in Knossos, Cydonia, Pylos, Thebes and Mycenae. The succeeding period, known as syllabic script.^[6]

Varieties

Two forms of parsley are used as herbs In American English the initial "h" is normally silent: /ˈɜrb/.[Full citation needed] In standard British English the "h" is pronounced: /ˈhɜːb/ Also see American and British English pronunciation differences. In Canada, it is pronounced either with or without the "h": curly leaf (P. crispum) and Italian, or flat leaf (P. neapolitanum). Curly leaf parsley is often used as a garnish Garnish is a substance used as an embellishment or decoration on a prepared food dish or drink item. In some cases, it may give added or contrasting flavor, but a typical garnish is used to augment the visual impact of the plate, not just enhance the flavor. This is in contrast to a condiment which is primarily a flavor added to another food item. One of the compounds of the essential oil is apiol Apiol is an organic chemical compound, also known as parsley apiol, apiole or parsley camphor. It is found in celery, parsley seeds, and the essential oil of parsley. Heinrich Christoph Link, an apothecary in Leipzig, discovered the substance in 1715 as greenish crystals reduced by steam from oil of parsley. In 1855 Joret and Homolle discovered. The use of curly leaf parsley may be favored by some because it cannot be confused with poison hemlock Conium is a genus of two species of highly poisonous perennial herbaceous flowering plants in the family Apiaceae, native to Europe and the Mediterranean region (C. maculatum), and to southern Africa (C. chaerophylloides), like flat leaf parsley or chervil Chervil is a delicate annual herb related to parsley. Sometimes called garden chervil, it is used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes. The produce code for parsley is 4899.^[7]

Root parsley

Another type of parsley is grown as a root vegetable Root vegetables are plant roots used as vegetables. Here "root" means any underground part of a plant, as with hamburg root parsley (Petroselinum crispum var. tuberosum). This type of parsley produces much thicker roots In vascular plants, the root is the organ of a plant that typically lies below the surface of the soil. This is not always the case, however, since a root can also be aerial or aerating (growing up above the ground or especially above water). Furthermore, a stem normally occurring below ground is not exceptional either (see rhizome). So, it is than types cultivated for their leaves. Although little known in Britain Great Britain is an island situated to the northwest of Continental Europe. It is the ninth largest island in the world, and the largest European island. With a population of about 59.8 million people in mid-2009, it is the third most populated island on Earth. Great Britain is surrounded by over 1,000 smaller islands and islets. The island of and the United States ^ b. English is the de facto language of American government and the sole language spoken at home by 80% of Americans age five and older. Spanish is the second most commonly spoken language, root parsley is very common in Central Central Europe is the region lying between the variously defined areas of Eastern and Western Europe. The term and widespread interest in the region itself came back into fashion after the end of the Cold War, which, along with the Iron Curtain, had divided Europe politically into East and West, splitting Central Europe in half and Eastern European cuisine Since the cuisine of a country is strongly influenced by its climate, however, the term is of limited usefulness. While Eastern German cuisine, Polish cuisine and Russian cuisine show many similarities, they differ considerably from the cuisines of the Balkan peninsula, for instance, used in soups and stews. Parsley grows best between 22 and 30 degrees Celsius (72 and 86 degrees Fahrenheit).

Though it looks similar to parsnip The parsnip is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler than most carrots and have a stronger flavor. Like carrots, parsnips are native to Eurasia and have been eaten there since ancient times. Zohary and Hopf note that the archeological evidence for the cultivation of the parsnip is “still rather limited,� it tastes quite different. Parsnips are among the closest relatives of parsley in the Carrot or umbellifer Family of herbs. The similarity of the names is a coincidence, parsnip meaning "forked turnip"; it is not closely related to real turnips.

Cultivation

Parsley grows best in moist, well drained soil, with full sun. It frequently has difficulties germinating ^[8] because of Furanocoumarins Furanocoumarins, or furocoumarins, are a class of organic chemical compounds produced by a variety of plants. They are biosynthesized partly through the phenylpropanoid pathway and the mevalonate pathway, which is biosynthesized by a coupling of dimethylallyl pyrophosphate and 7-hydroxycoumarin (umbelliferone) in its seed coat. If the leaves are not harvested, the plant eventually ceases to produce them in abundance and grows a thicker central stalk with small flowers instead.

Parsley attracts winged wildlife. The swallowtail butterfly uses parsley as a host plant for its larvae. Caterpillars are black and green striped with yellow dots, and will feast upon parsley for two weeks before turning into butterflies. Bees also visit the blooms. Seed eaters such as the lesser goldfinch feed on the seed.

Companion plant

Parsley is widely used as a companion plant Companion planting is the planting of different crops in proximity , on the theory that they assist each other in nutrient uptake, pest control, pollination, and other factors necessary to increasing crop productivity in gardens. Like many other members of the carrot family (umbellifers), it attracts predatory insects, including wasps and predatory flies to gardens, which then tend to protect plants nearby. For example, they are especially useful for protecting tomato plants as the wasps that kill tomato hornworms also eat nectar from parsley.

In cold climates, parsley is biennial, not blooming until its second year. It offers protection even in its first year as the strong scent of the parsley leaves appear to mingle with the tomato scent and confuses the search algorithm of the tomato moth.

Culinary use

In Central and Eastern Europe and in West Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Green parsley is often used as a garnish. The fresh flavor of the green parsley goes extremely well with potato dishes (french fries, boiled buttered potatoes or mashed potato), with rice dishes (risotto or pilaf), with fish, fried chicken, lamb or goose, steaks, meat or vegetable stews^[9] (like beef bourguignon, goulash or chicken paprikash). In Southern and Central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used to flavor stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups like chicken soup, green salads or salads like Salade Olivier, on open sandwiches with cold cuts or pâtés. Parsley is a key ingredient in several West Asian salads, e.g., tabbouleh (the national dish of Lebanon, also called terchots by Armenians from Van, historic Armenia). Persillade is a mixture of chopped garlic and chopped parsley used in French cuisine. Gremolata is a traditional accompaniment to the Italian veal stew, ossobuco alla milanese, a mixture of parsley, garlic, and lemon zest. Parsley is the most abundantly used herb in the Spanish cuisine. Its preferred uses are in paste and dressing.

Root parsley is very common in Central and Eastern European cuisines, where it is used as soup vegetable in many soups and in most meat or vegetable stews and casseroles.

Medicinal uses

• Tea may be used as an enema.
• Chinese and German herbologists recommend parsley tea to help control high blood pressure.^{[citation needed]}
• Cherokees used it as a tonic to strengthen the bladder.
• It is often used as an emmenagogue.
• Parsley also appears to increase diuresis by inhibiting the Na+/K+-ATPase pump in the kidney, thereby enhancing sodium and water excretion while increasing potassium re absorption^[10]. It is also valued as an aquaretic^{[citation needed]}.
• When crushed and rubbed on the skin, parsley is said^{[by whom?]} to reduce itching of mosquito bites.
• It's commonly believed that when chewed, parsley can freshen bad breath, especially from eating garlic. However, some people regard this as a myth - it is no more effective than chewing any other substance (such as chewing gum).^[11]
• The essential oil apiole found in all parts of parsley are a proven kidney stimulant.^{[citation needed]}
• Parsley appears to enhance the body's absorption of manganese, which is important to help build bone. The absorption appears to be especially enhanced when parsley is eaten in conjunction with copper and zinc rich foods such as shellfish and organically grown whole grains.^{[citation needed]}

Health risks

• Parsley should not be consumed as a drug or supplement by pregnant women. Parsley as an oil, root, leaf, or seed could lead to uterine stimulation and preterm labor.^[12]
• Parsley is high (1.70% by mass, [2]) in oxalic acid, a compound involved in the formation of kidney stones and a causal agent in some types of mineral deficiencies.
• Parsley oil contains furanocoumarins and psoralens which leads to extreme photosensitivity if used to excess, either topically or orally.^[13]
• Parsley seeds contain a high level of apiole oil and are a diuretic.

Gallery

See also

• List of culinary herbs and spices
• List of culinary vegetables
• List of plants with edible leaves
• Apium virus Y

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