Parsley
Family Umbelliferae (or Apiaceae)
Petroselinum crispum, parsley (P. crispum 1) , is a glabrous biennial herb, 30-70 cm high, producing in its first year a rosette of 3-pinnate long-stalked bright green leaves, up to 25 cm long. The leaflets are usually curled and crisped, fragrant and rich in vitamin C. In the second year a flowering stem is produced, with small yellow flowers in flat-topped compound umbels. The small ovoid fruits are laterally compressed, about 3 mm long.
Distribution
Parsley is a native of southern Europe and is now spread into most temperate countries. Parsley was known to the ancient Greeks and Romans. It reaches West Europe in the 16th century.
Use
The leaves of parsely are used for flavouring soup and sauces, and as a garnish. The volatile oil is used in sauces, meat-products, pastries and perfumes for men.