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parsley
Parsley or garden parsley (''Petroselinum crispum'') is a species of ''Petroselinum'' in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as a herb, a spice, and a vegetable.
Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves long with numerous leaflets, and a taproot used as a food store over the winter.
Parsley is widely used in European, Middle Eastern, and American cooking. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe and southern Europe, as well as and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Root parsley is very common in central, eastern and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles.
== Etymology ==
The word "parsley" is a merger of the Old English'' petersilie'' (which is identical to the contemporary German word for ''parsley'': ''Petersilie'') and the Old French ''peresil'', both derived from Medieval Latin ''petrosilium'', from Latin ''petroselinum'',〔(petroselinon ), Charlton T. Lewis, Charles Short, ''A Latin Dictionary'', on Perseus Digital Library〕 the latinization of the Greek πετροσέλινον (''petroselinon''), "rock-parsley",〔(πετροσέλινον ), Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus Digital Library〕 from πέτρα (''petra''), "rock, stone",〔(πέτρα ), Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus Digital Library〕 + σέλινον (''selinon''), "parsley".〔(σέλινον ), Henry George Liddell, Robert Scott, ''A Greek-English Lexi〕〔The Euro+Med Plantbase Project: (''Petroselinum crispum'' )〕〔Interactive Flora of NW Europe: (''Petroselinum crispum'' )〕
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