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Definition: parsley from Philip's Encyclopedia

Branching biennial herb, native to the Mediterranean region and widely cultivated for its aromatic leaves used for flavouring and as a garnish. It has heads of small, greenish to yellow flowers. Height: to 0.9m (3ft). Family Apiaceae/Umbelliferae; species Petroselinum crispum.


Summary Article: Parsley
from The Illustrated Cook's Book of Ingredients

Probably the only herb considered indispensable by most Western cooks, parsley is a versatile, hardy biennial, native to the eastern Mediterranean region. Today it is cultivated throughout most of the temperate world. Parsley has a lightly spicy aroma with hints of anise and lemon; its clean, fresh taste is herbaceous with a light, peppery note. There are two types: flat-leaf parsley and curly parsley. Both bring out the flavors of other seasonings and are essential to a number of traditional flavoring mixtures, such as fines herbes and bouquet garni.

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Curly parsley

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