# Parsley

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Species of flowering plant in the celery family Apiaceae cultivated as an herb

This article is about the common cultivated herb. For other uses, see [Parsley (disambiguation)](/source/Parsley_(disambiguation)).

Not to be confused with [cilantro](/source/Cilantro), a similar looking herb in the genus Coriandrum.

[Parsnip](/source/Parsnip) is a separate vegetable that resembles root parsley in name and appearance.

Parsley Parsley leaves and flowers Scientific classification Kingdom: Plantae Clade: Embryophytes Clade: Tracheophytes Clade: Spermatophytes Clade: Angiosperms Clade: Eudicots Clade: Asterids Order: Apiales Family: Apiaceae Genus: Petroselinum Species: P. crispum Binomial name Petroselinum crispum (Mill.) Fuss Synonyms[1] List Ammi petroselinoides C.Presl ex DC. Anisactis segetalis Dulac Apium crispum Mill. Apium laetum Salisb. Apium latifolium Mill. Apium latifolium Poir. Apium occidentale Calest. Apium peregrinum (L.) Crantz Apium petroselinum L. Apium petroselinum var. angustifolium Hayne Apium petroselinum var. variegatum Nois. Apium petroselinum var. vulgare Nois. Apium romanum Zuccagni Apium tuberosum Steud. Apium vulgare Lam. Bupleurum petroselinoides Spreng. Carum peregrinum L. Carum petroselinum (L.) Benth. & Hook.f. Carum vulgare Druce Cnidium petroselinum DC. Ligusticum peregrinum L. Petroselinum anatolicum Freyn & Sint. Petroselinum crispum var. angustifolium (Hayne) Reduron Petroselinum crispum f. angustifolium (Hayne) Danert Petroselinum crispum f. breve (Alef.) Danert Petroselinum crispum var. erfurtense Danert Petroselinum crispum f. hispanicum (Alef.) Danert Petroselinum crispum var. neapolitanum Danert Petroselinum crispum var. petroselinum (L.) Reduron Petroselinum crispum var. radicosum (Alef.) Danert Petroselinum crispum f. tenuisectum (Danert) Danert Petroselinum crispum subsp. tuberosum (Bernh. ex Rchb.) Soó Petroselinum crispum f. variegatum (Nois.) Danert Petroselinum crispum var. vulgare (Nois.) Danert Petroselinum fractophyllum Lag. ex Sweet Petroselinum hortense Hoffm. Petroselinum hortense f. tenuisectum Danert Petroselinum macedonicum Bubani Petroselinum peregrinum (L.) Lag. Petroselinum romanum (Zuccagni) Sweet Petroselinum sativum Hoffm. Petroselinum sativum Hoffm. ex Gaudin Petroselinum sativum var. breve Alef. Petroselinum sativum var. hispanicum Alef. Petroselinum sativum var. longum Alef. Petroselinum sativum convar. radicosum Alef. Petroselinum sativum var. silvestre Alef. Petroselinum sativum var. variegatum (Nois.) Alef. Petroselinum sativum var. vulgare (Nois.) Alef. Petroselinum selinoides DC. Petroselinum thermoeri Weinm. Petroselinum vulgare Lag. Petroselinum vulgare Hill Peucedanum intermedium Simonk. Peucedanum petroselinum (L.) Desf. Selinum petroselinum (L.) E.H.L.Krause Siler japonicum (Thunb.) Tanaka Sison peregrinum Spreng. Sium oppositifolium Kit. ex Schult. Sium petroselinum Vest Wydleria portoricensis DC.

**Parsley**, or **garden parsley** (***[Petroselinum](/source/Petroselinum) crispum***), is a species of [flowering plant](/source/Flowering_plant) in the family [Apiaceae](/source/Apiaceae) that is native to the [Balkans](/source/Balkans).[1] It has been introduced and [naturalized](/source/Naturalisation_(biology)) in Europe and elsewhere in the world with suitable climates, and is widely cultivated as a [herb](/source/Herb) and a [vegetable](/source/Vegetable).

It is believed to have been originally grown in [Sardinia](/source/Sardinia), and was cultivated in around the 3rd century BC. [Linnaeus](/source/Linnaeus) stated its wild habitat to be Sardinia, from where it was brought to England and apparently first cultivated in Britain in 1548,[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*] though literary evidence suggests parsley was used in England in the [Middle Ages](/source/Middle_Ages) as early as the [Anglo-Saxon period](/source/Anglo-Saxon_period).[2]

Parsley is widely used in [European](/source/European_cuisine), [Middle Eastern](/source/Middle_Eastern_cuisine), and [American cuisine](/source/American_cuisine). **Curly-leaf parsley** is often used as a [garnish](/source/Garnish_(food)). In [central Europe](/source/Central_European_cuisine), [eastern Europe](/source/Eastern_European_cuisine), and southern Europe, as well as in [western Asia](/source/Asian_cuisine), many dishes are served with fresh green chopped parsley sprinkled on top. **Flat-leaf parsley** is similar, but is often preferred by chefs because it has a stronger flavor.[3] **Root parsley** is very common in central, eastern, and southern European cuisines, where it is eaten as a snack, or as a vegetable in many soups, stews, and [casseroles](/source/Casserole).

## Etymology

A parsley stem

The word "parsley" is a merger of [Old English](/source/Old_English) **petersilie** (which is identical to the contemporary [German](/source/German_language) word for parsley: *Petersilie*) and the [Old French](/source/Old_French) **peresil**. Both of these names are derived from [Medieval Latin](/source/Medieval_Latin) *petrosilium*, from [Latin](/source/Latin) *petroselinum*, which is the [latinization](/source/Latinisation_of_names) of the [Greek](/source/Greek_language) πετροσέλινον, *petroselinon*, 'rock-celery',[4][5] from πέτρα, *petra*, 'rock, stone'[6] and σέλινον, *selinon*, 'celery'.[7][8][9] Mycenaean Greek se-ri-no, in [Linear B](/source/Linear_B), is the earliest attested form of the word *selinon*.[10]

## Description

Curly parsley leaves

Garden parsley is a bright green, [biennial plant](/source/Biennial_plant) in temperate climates, or an [annual](/source/Annual_plant) herb in [subtropical](/source/Subtropics) and [tropical](/source/Tropics) areas.

Where it grows as a biennial, in the first year, it forms a [rosette](/source/Rosette_(botany)) of [tripinnate](/source/Tripinnate) leaves 10–25 cm long with numerous 1–3 cm leaflets, and a [taproot](/source/Taproot) used as a food store over the winter. In the second year, it grows a flowering stem to 75 cm (30 in) tall with sparser leaves and flat-topped 3–10 cm diameter [umbels](/source/Umbel) with numerous 2 mm diameter yellow to yellowish-green flowers.[9][11][12]

The [seeds](/source/Seed) are [ovoid](/source/Ovoid), 2–3 mm long, with prominent [style](/source/Gynoecium) remnants at the [apex](/source/Meristem). One of the compounds of the [essential oil](/source/Essential_oil) is [apiole](/source/Apiole). The plant normally dies after seed maturation.[9][11][12]

## Uses

### Culinary

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Parsley is widely used in [Middle Eastern](/source/Middle_Eastern_cuisine), [Mediterranean](/source/Mediterranean_cuisine), [Brazilian](/source/Brazilian_cuisine), and [American](/source/Cuisine_of_the_United_States) cuisine. Curly leaf parsley is used often as a [garnish](/source/Garnish_(food)). Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes ([risotto](/source/Risotto) or [pilaf](/source/Pilaf)), on fish, fried chicken, lamb, goose, and [steaks](/source/Steak), as well as in meat or vegetable stews (including shrimp creole, [beef bourguignon](/source/Beef_bourguignon), [goulash](/source/Goulash), or [chicken paprikash](/source/Chicken_paprikash)).[13]

Parsley seeds

Parsley seeds are also used in cooking, imparting a stronger parsley flavor than leaves.[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*]

Parsley, when consumed, is credited with neutralising odours associated with garlic in cooking.[14]

In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green, chopped parsley sprinkled on top. In southern and central Europe, parsley is part of *[bouquet garni](/source/Bouquet_garni)*, a bundle of fresh herbs used as an ingredient in [stocks](/source/Stock_(food)), [soups](/source/Soup), and [sauces](/source/Sauce). Freshly chopped green parsley is used as a topping for soups such as [chicken soup](/source/Chicken_soup), green salads, or salads such as *[salade Olivier](/source/Salade_Olivier)*, and on [open sandwiches](/source/Open_sandwich) with cold cuts or *[pâtés](/source/P%C3%A2t%C3%A9)*.

*[Persillade](/source/Persillade)* is a mixture of chopped [garlic](/source/Garlic) and chopped parsley in [French cuisine](/source/French_cuisine).

Parsley is the main ingredient in Italian [salsa verde](/source/Green_sauce), which is a mixed condiment of parsley, capers, anchovies, garlic, and sometimes bread, soaked in vinegar. It is an Italian custom to serve it with [bollito misto](/source/Bollito_misto) or fish. *[Gremolata](/source/Gremolata)*, a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew, *[ossobuco alla milanese](/source/Ossobuco_alla_milanese)*.

Root parsley is very common in [Central](/source/Central_European_cuisine), [Eastern](/source/Eastern_European_cuisine), and [Southern European](/source/European_cuisine) cuisines, where it is used as a snack or a vegetable in many soups, stews, and [casseroles](/source/Casserole), and as ingredient for [broth](/source/Broth).

Parsley root

Freshly chopped parsley (*salsa*) and freshly chopped [scallion](/source/Scallion) (*cebolinha*) are the main ingredients in the herb seasoning called *cheiro-verde* (literally "green aroma"), which is used as key seasoning for major [Brazilian dishes](/source/Brazilian_cuisine), including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and [stocks](/source/Stock_(food)). *Cheiro-verde* is sold in food markets as a bundle of both types of fresh herbs. In some Brazilian regions, chopped parsley may be replaced by chopped [coriander](/source/Coriander) (also called cilantro, *coentro* in Portuguese) in the mixture.

Parsley is a key ingredient in several Middle Eastern salads such as Lebanese *[tabbouleh](/source/Tabbouleh)*; it is also often mixed in with the [chickpeas](/source/Chickpeas) and/or [fava beans](/source/Fava_bean) while making [falafel](/source/Falafel) (that gives the inside of the falafel its green color). It is also a main component of the [Iranian](/source/Cuisine_of_Iran) stew *[ghormeh sabzi](/source/Ghormeh_sabzi)*.

Parsley is a component of a standard [Seder plate](/source/Passover_Seder_plate) arrangement, it is eaten to symbolize the flourishing of the Jews after first arriving in Egypt.[15]

## Composition

### Nutritional content

Parsley, fresh Nutritional value per 100 g (3.5 oz) Energy 151 kJ (36 kcal) Carbohydrates 6.33 g Sugars 0.85 g Dietary fiber 3.3 g Fat 0.79 g Protein 2.97 g Vitamins and minerals Vitamins Quantity %DV† Vitamin A equiv. beta-Carotene lutein zeaxanthin 47% 421 μg 47% 5054 μg 5561 μg Thiamine (B1) 7% 0.086 mg Riboflavin (B2) 7% 0.09 mg Niacin (B3) 8% 1.313 mg Pantothenic acid (B5) 8% 0.4 mg Vitamin B6 5% 0.09 mg Folate (B9) 38% 152 μg Vitamin C 148% 133 mg Vitamin E 5% 0.75 mg Vitamin K 1367% 1640 μg Minerals Quantity %DV† Calcium 11% 138 mg Iron 34% 6.2 mg Magnesium 12% 50 mg Manganese 7% 0.16 mg Phosphorus 5% 58 mg Potassium 18% 554 mg Sodium 2% 56 mg Zinc 10% 1.07 mg Other constituents Quantity Water 88 g Link to USDA Database entry †Percentages estimated using US recommendations for adults,[16] except for potassium, which is estimated based on expert recommendation from the National Academies.[17]

Fresh parsley is 88% water, 6% [carbohydrates](/source/Carbohydrate), 3% [protein](/source/Protein_(nutrient)), and 1% [fat](/source/Fat) (table). In a reference amount of 100 g (3.5 oz), raw parsley supplies 36 [calories](/source/Calorie) and is a rich source (20% or more of the [Daily Value](/source/Daily_Value), DV) of [vitamin K](/source/Vitamin_K), [vitamin C](/source/Vitamin_C), [vitamin A](/source/Vitamin_A), [folate](/source/Folate), and [iron](/source/Iron_in_biology), with moderate content of other [dietary minerals](/source/Mineral_(nutrient)) (table).

Fresh parsley contains [apigenin](/source/Apigenin) and [myricetin](/source/Myricetin).[18]

### Precautions

Excessive consumption of parsley should be avoided by pregnant women. Normal food quantities are safe for pregnant women, but consuming excessively large amounts may have [uterotonic](/source/Uterotonic) effects.[19]

## Cultivation

Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30 °C (72–86 °F), and usually is grown from seed.[12] Germination is slow, taking four to six weeks,[12] and it often is difficult because of [furanocoumarins](/source/Furanocoumarin) in its [seed coat](/source/Seed_coat).[20] Typically, plants grown for the leaf crop are spaced 10 cm apart, while those grown as a root crop are spaced 20 cm apart to allow for the root development.[12]

Parsley attracts several species of wildlife. Some [swallowtail butterflies](/source/Swallowtail_butterfly) use parsley as a host plant for their larvae;[21] their caterpillars are black and green striped with yellow dots, and will feed on parsley for two weeks before turning into butterflies. Bees and other nectar-feeding insects also visit the flowers.

### Cultivars

Parsley is subdivided into several [cultivar groups](/source/Cultivar_group).[22] Often these are treated as botanical [varieties](/source/Variety_(botany)),[23] despite being cultivated selections, not of natural botanical origin.[11]

#### Leaf parsley

The two main groups of parsley used as herbs are *French*, or *curly leaf* (*P. crispum* Crispum group; syn. *P. crispum* var. *crispum*); and, *Italian*, or *flat leaf* (*P. crispum* Neapolitanum group; syn. *P. crispum* var. *neapolitanum*).[24] Flat-leaved parsley is preferred by some gardeners as it is easier to cultivate, being more tolerant of both rain and sunshine,[25] and is said to have a stronger flavor[12]—although this is disputed[25]—while curly leaf parsley is preferred by others because of its more decorative appearance in [garnishing](/source/Garnish_(food)).[25][26] A third type, sometimes grown in southern Italy, has thick leaf stems resembling [celery](/source/Celery).[25]

#### Root parsley

Another type of parsley is grown as a [root vegetable](/source/Root_vegetable), the *Hamburg root parsley* (*P. crispum* Radicosum Group, syn. *P. crispum* var. *tuberosum*). This type of parsley produces much thicker [roots](/source/Root) than types cultivated for their leaves. Although seldom used in [Britain](/source/British_cuisine) and the [United States](/source/American_cuisine), root parsley is common in [central](/source/Central_European_cuisine) and [eastern European cuisine](/source/Eastern_European_cuisine), where it is used in [soups](/source/Soup) and [stews](/source/Stew), or simply eaten raw, as a snack (similar to [carrots](/source/Carrot)).[25]

Although root parsley looks similar to the [parsnip](/source/Parsnip), which is among its closest relatives in the family Apiaceae, its taste is quite different.[27]

## Gallery

		- [Freeze-dried](/source/Freeze-drying) parsley showing name in German, Spanish and Greek on the label

		- Flat-leaved parsley

		- Flat-leaved parsley flower

		- Immature seeds

		- Flat-leaved parsley flower-Flor de perejil

		- Bee pollinator on parsley *Petroselinum crispum* flower

		- A yogurt-based soup garnished with parsley.

## See also

- [Apium virus Y](/source/Apium_virus_Y)

- [List of culinary herbs and spices](/source/List_of_culinary_herbs_and_spices)

- [List of plants with edible leaves](/source/List_of_plants_with_edible_leaves)

- [List of vegetables](/source/List_of_vegetables)

- *[Oenanthe javanica](/source/Oenanthe_javanica)*

- *[Cryptotaenia japonica](/source/Cryptotaenia_japonica)*

## References

1. ^ [***a***](#cite_ref-powo_1-0) [***b***](#cite_ref-powo_1-1) ["Petroselinum crispum (Mill.) Fuss"](https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:60442790-2). *Plants of the World Online*. Royal Botanic Gardens, Kew. Retrieved 1 March 2023.

1. **[^](#cite_ref-2)** ["More on Parsley"](https://modernmedievalcuisine.com/2020/10/26/more-on-parsley/). *Monk's Modern Medieval Cuisine*. 26 October 2020. Retrieved 24 January 2022.

1. **[^](#cite_ref-3)** ["Parsley: More Than a Garnish | Illinois Extension | UIUC"](https://extension.illinois.edu/blogs/simply-nutritious-quick-and-delicious/2019-05-08-parsley-more-garnish). *extension.illinois.edu*. 2019-05-08. Retrieved 2024-01-25.

1. **[^](#cite_ref-4)** Lewis, Charlton T.; Short, Charles (1879). ["petrŏsĕlīnon (-īnum )"](https://www.perseus.tufts.edu/hopper/text?doc=Perseus:text:1999.04.0059:entry=petroselinon). *A Latin Dictionary*. Perseus Digital Library.

1. **[^](#cite_ref-5)** Liddell, Henry George; Scott, Robert (1940). ["πετροσέλινον"](https://www.perseus.tufts.edu/hopper/text?doc=Perseus:text:1999.04.0057:entry=petrose/linon). *A Greek-English Lexicon*. Perseus Digital Library.

1. **[^](#cite_ref-6)** Liddell, Henry George; Scott, Robert (1940). ["πέτρα"](https://www.perseus.tufts.edu/hopper/text?doc=Perseus:text:1999.04.0057:entry=pe/tra). *A Greek-English Lexicon*. Perseus Digital Library.

1. **[^](#cite_ref-7)** Liddell, Henry George; Scott, Robert (1940). ["σέλινον"](https://www.perseus.tufts.edu/hopper/text?doc=Perseus:text:1999.04.0057:entry=se/linon). *A Greek-English Lexicon*. Perseus Digital Library.

1. **[^](#cite_ref-Med_8-0)** The Euro+Med Plantbase Project: [*Petroselinum crispum*](http://ww2.bgbm.org/_EuroPlusMed/PTaxonDetail.asp?NameId=108997&PTRefFk=500000) [Archived](https://web.archive.org/web/20120309181547/http://ww2.bgbm.org/_EuroPlusMed/PTaxonDetail.asp?NameId=108997&PTRefFk=500000) 2012-03-09 at the [Wayback Machine](/source/Wayback_Machine)

1. ^ [***a***](#cite_ref-Flora_9-0) [***b***](#cite_ref-Flora_9-1) [***c***](#cite_ref-Flora_9-2) Interactive Flora of NW Europe: [\[1\]](http://planthavenlife.com/parsley-harvesting-guide/) [Archived](https://web.archive.org/web/20231022190625/https://planthavenlife.com/parsley-harvesting-guide/) 2023-10-22 at the [Wayback Machine](/source/Wayback_Machine)

1. **[^](#cite_ref-10)** ["Palaeolexicon"](https://web.archive.org/web/20160413031114/http://www.palaeolexicon.com/ShowWord.aspx?Id=16927). Palaeolexicon. Archived from [the original](http://www.palaeolexicon.com/ShowWord.aspx?Id=16927) on 13 April 2016. Retrieved 23 July 2018.

1. ^ [***a***](#cite_ref-Blamey_11-0) [***b***](#cite_ref-Blamey_11-1) [***c***](#cite_ref-Blamey_11-2) Blamey, M.; Grey-Wilson, C. (1989). *Illustrated Flora of Britain and Northern Europe*. Hodder & Stoughton. [ISBN](/source/ISBN_(identifier)) [0-340-40170-2](https://en.wikipedia.org/wiki/Special:BookSources/0-340-40170-2).

1. ^ [***a***](#cite_ref-Huxley_12-0) [***b***](#cite_ref-Huxley_12-1) [***c***](#cite_ref-Huxley_12-2) [***d***](#cite_ref-Huxley_12-3) [***e***](#cite_ref-Huxley_12-4) [***f***](#cite_ref-Huxley_12-5) Huxley, A., ed. (1992). *New RHS Dictionary of Gardening*. Vol. 3. Macmillan. p. 532. [ISBN](/source/ISBN_(identifier)) [0-333-47494-5](https://en.wikipedia.org/wiki/Special:BookSources/0-333-47494-5).

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1. **[^](#cite_ref-14)** ["The Martha Stewart method: How to easily remove garlic smell"](https://timesofindia.indiatimes.com/life-style/food-news/the-martha-stewart-method-how-to-easily-remove-garlic-smell-from-hands/articleshow/108490303.cms). *TOI*. 14 March 2024. Retrieved 21 May 2024.

1. **[^](#cite_ref-15)** ["The Seder Plate"](https://www.myjewishlearning.com/article/the-seder-plate/). *My Jewish Learning*. Retrieved 2023-02-08.

1. **[^](#cite_ref-FDADailyValues_16-0)** [United States Food and Drug Administration](/source/Food_and_Drug_Administration) (2024). ["Daily Value on the Nutrition and Supplement Facts Labels"](https://www.fda.gov/food/nutrition-facts-label/daily-value-nutrition-and-supplement-facts-labels). *FDA*. [Archived](https://web.archive.org/web/20240327175201/https://www.fda.gov/food/nutrition-facts-label/daily-value-nutrition-and-supplement-facts-labels) from the original on 2024-03-27. Retrieved 2024-03-28.

1. **[^](#cite_ref-NationalAcademiesPotassium_17-0)** ["TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report"](https://www.ncbi.nlm.nih.gov/books/NBK545428/table/tab_4_7/). p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". *Dietary Reference Intakes for Sodium and Potassium*. pp. 101–124. [doi](/source/Doi_(identifier)):[10.17226/25353](https://doi.org/10.17226%2F25353). [ISBN](/source/ISBN_(identifier)) [978-0-309-48834-1](https://en.wikipedia.org/wiki/Special:BookSources/978-0-309-48834-1). [PMID](/source/PMID_(identifier)) [30844154](https://pubmed.ncbi.nlm.nih.gov/30844154). [NCBI](/source/Bookshelf_ID_(identifier)) [NBK545428](https://www.ncbi.nlm.nih.gov/books/NBK545428).

1. **[^](#cite_ref-lpi-flav_18-0)** ["Flavonoids"](https://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/flavonoids). [Linus Pauling Institute](/source/Linus_Pauling_Institute), [Oregon State University](/source/Oregon_State_University), Corvallis, Oregon. 2026. Retrieved 8 February 2026.

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1. **[^](#cite_ref-20)** Jett, J. W. [That Devilish Parsley](http://www.wvu.edu/~agexten/hortcult/herbs/parsley.htm) [Archived](https://web.archive.org/web/20070626142712/http://www.wvu.edu/~agexten/hortcult/herbs/parsley.htm) 2007-06-26 at the [Wayback Machine](/source/Wayback_Machine) West Virginia University Extension Service. Last retrieved April 26, 2007.

1. **[^](#cite_ref-21)** Jackman, John A.; Drees, Bastiaan M. (1998-03-01). [*A Field Guide to Common Texas Insects*](https://books.google.com/books?id=sTH5AQAAQBAJ&dq=swallowtail+butterflies+use+parsley+as+a+host+plant&pg=PA245). Taylor Trade Publishing. [ISBN](/source/ISBN_(identifier)) [978-1-4616-2291-8](https://en.wikipedia.org/wiki/Special:BookSources/978-1-4616-2291-8).

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1. **[^](#cite_ref-Petroselinum_crispum_23-0)** ["*Petroselinum crispum*"](https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=27448). *[Germplasm Resources Information Network](/source/Germplasm_Resources_Information_Network)*. [Agricultural Research Service](/source/Agricultural_Research_Service), [United States Department of Agriculture](/source/United_States_Department_of_Agriculture). Retrieved 10 December 2017.

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1. ^ [***a***](#cite_ref-Stobart_25-0) [***b***](#cite_ref-Stobart_25-1) [***c***](#cite_ref-Stobart_25-2) [***d***](#cite_ref-Stobart_25-3) [***e***](#cite_ref-Stobart_25-4) Stobart, T. (1980). *The Cook's Encyclopaedia*. Macmillan [ISBN](/source/ISBN_(identifier)) [0-333-33036-6](https://en.wikipedia.org/wiki/Special:BookSources/0-333-33036-6).

1. **[^](#cite_ref-26)** ["How To Grow Parsley"](http://herbgrowingguide.com/grow-parsley/). *Herb Growing Guide*. 20 September 2020. Retrieved 21 September 2020.

1. **[^](#cite_ref-27)** Davidson, Alan (2014-08-21). [*The Oxford Companion to Food*](https://books.google.com/books?id=bIIeBQAAQBAJ&dq=Although+root+parsley+looks+similar+to+the+parsnip%2C+its+taste+is+quite+different&pg=PA596). OUP Oxford. [ISBN](/source/ISBN_(identifier)) [978-0-19-104072-6](https://en.wikipedia.org/wiki/Special:BookSources/978-0-19-104072-6).

- [Chisholm, Hugh](/source/Hugh_Chisholm), ed. (1911). ["Parsley"](https://en.wikisource.org/wiki/1911_Encyclop%C3%A6dia_Britannica/Parsley). *[Encyclopædia Britannica](/source/Encyclop%C3%A6dia_Britannica_Eleventh_Edition)* (11th ed.). Cambridge University Press.

## External links

Wikibooks [Cookbook](https://en.wikibooks.org/wiki/Cookbook) has a recipe/module on

- ***[Parsley](https://en.wikibooks.org/wiki/Cookbook:Parsley)***

- Media related to [Petroselinum crispum](https://commons.wikimedia.org/wiki/Petroselinum_crispum) at Wikimedia Commons

- Data related to [*Petroselinum crispum*](https://species.wikimedia.org/wiki/Petroselinum_crispum) at Wikispecies

v t e Culinary herbs and spices Herbs Angelica Basil Holy Thai Lemon Bay leaf Indian bay leaf (tejpat) Boldo Borage Chervil Chives garlic / Chinese Cicely Coriander leaf / Cilantro Bolivian Vietnamese (rau răm) Culantro Cress Curry leaf Dill Epazote Hemp Hoja santa Houttuynia cordata (giấp cá) Hyssop Jimbu Kinh gioi (Vietnamese balm) Kkaennip Lavender Lemon balm Lemon grass Lemon myrtle Lemon verbena Limnophila aromatica (rice-paddy herb) Lovage Marjoram Mint Mugwort Mitsuba Oregano Parsley Perilla Rosemary Rue Sage Savory Sanshō leaf Shiso Sorrel Tarragon Thyme Woodruff Spices Aonori Ajwain Alligator pepper Allspice Amchoor Anise Asafoetida Black pepper Brazilian pepper Camphor Caraway Cardamom black Cassia Celery powder Celery seed Charoli Chenpi Chili Chili powder Cayenne Chipotle Crushed red pepper Jalapeño New Mexico Tabasco Cultivars Cinnamon Clove Coriander seed Cubeb Cumin Nigella sativa Bunium persicum Deulkkae Dill / Dill seed Fennel Fenugreek blue Fingerroot Galangal greater lesser Garlic Ginger Aromatic ginger Golpar Grains of paradise Grains of Selim Horseradish Japanese pricklyash Juniper berry Kokum Korarima Dried lime Liquorice Litsea cubeba Long pepper Mango-ginger Mastic Mahleb Mustard black brown white Nigella Njangsa Nutmeg Onion powder Paprika Peruvian pepper Pomegranate seed Poppy seed Radhuni Rose Saffron Sarsaparilla Sassafras Sesame Shiso Sichuan pepper (huājiāo) Star anise Sumac Tamarind Tasmanian pepper Tonka bean Turmeric Uzazi Vanilla Voatsiperifery Wasabi Yuzu zest Zedoary Zereshk Zest Blends Adjika Advieh Baharat Beau monde seasoning Berbere Bouquet garni Buknu Chaat masala Chaunk Cinnamon sugar Crab boil Curry powder Doubanjiang Douchi Duqqa Fines herbes Five-spice powder Garam masala Garlic powder Garlic salt Gochujang Harissa Hawaij Herbes de Provence Húng lìu Idli podi Italian seasoning Jamaican jerk spice Khmeli suneli Lemon pepper Mitmita Mixed spice Montreal steak seasoning Mulling spices Old Bay Seasoning Panch phoron Persillade Powder-douce Pumpkin pie spice Qâlat daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tajin Tandoori masala Thuna paha Vadouvan Yuzu koshō Za'atar Lists Culinary By region Australian Bangladeshi Indian Pakistani Related topics Chinese herbology Herbal tea Marination Seasoning Spice rub

v t e Edible Apiaceae Aegopodium podagraria Ajwain Alepidea peduncularis Alexanders Angelica archangelica Anise Anthriscus sylvestris Apium prostratum Arracacha Asafoetida Caraway Carrot Celeriac Celery Centella asiatica Chaerophyllum bulbosum Chervil Chinese celery Cicely Coriander Crithmum Cryptotaenia Cumin Daucus pusillus Dill Echinophora sibthorpiana Elwendia persica Erigenia bulbosa Eryngium foetidum Fennel Heracleum persicum Leaf celery Ligusticum scoticum Lomatium Lomatium parryi Lovage Oenanthe javanica Osmorhiza Parsley Parsnip Perideridia Peucedanum ostruthium Psammogeton involucratus Ridolfia segetum Sium sisarum

Taxon identifiers Petroselinum crispum Wikidata: Q25284 Wikispecies: Petroselinum crispum AoFP: 404 APDB: 26858 APNI: 61051 BioLib: 40283 Calflora: 6278 CoL: 6V8D2 Ecocrop: 1661 eFloraSA: Petroselinum_crispum EoL: 581421 EPPO: PARCR EUNIS: 151095 FloraBase: 18355 FNA: 200015713 FoC: 200015713 GBIF: 7828157 GRIN: 27448 iNaturalist: 78465 IPA: 14168 IPNI: 60442790-2 IRMNG: 11091814 ISC: 38808 ITIS: 29817 MichiganFlora: 135 MoBotPF: 276060 NatureServe: 2.151393 NBN: NHMSYS0000461642 NCBI: 4043 NZOR: 70a588f0-4867-4ebc-8a75-3aa84fa0826f NZPCN: 3061 Observation.org: 7162 Open Tree of Life: 2485 PFI: 3581 Plant List: kew-2898243 PLANTS: PECR2 POWO: urn:lsid:ipni.org:names:60442790-2 RHS: 41248 SANBI: 2120-1 Tropicos: 50323572 VASCAN: 2628 VicFlora: 2ac4273b-3b43-4d60-86af-b882ca8af075 WFO: wfo-0000745326 Apium crispum Wikidata: Q38438802 APDB: 32922 APNI: 229143 CoL: 67NNH GBIF: 5539866 GRIN: 3702 IPNI: 838044-1 POWO: urn:lsid:ipni.org:names:838044-1 Tropicos: 1701369 WFO: wfo-0000540603

Authority control databases National United States France BnF data Czech Republic Israel Other Yale LUX

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Adapted from the Wikipedia article [Parsley](https://en.wikipedia.org/wiki/Parsley) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Parsley?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.