A Mediterranean biennial culinary herb grown for fresh green or curled leaves used worldwide as a garnish, flavoring, and tabletop salad ingredient.
Description
Parsley produces a low rosette of dark green leaves, either flat with serrated leaflets (Italian) or tightly curled (French). In the second year it bolts to a tall flower stalk and dies.
Cultivation
Easy from seed in moist rich soil with sun or part shade. Soaking seeds in warm water overnight speeds notoriously slow germination. Most gardeners grow it as an annual.
Uses
A core herb of Middle Eastern, Mediterranean, and European cuisines, parsley flavors tabbouleh, gremolata, and stocks. It is also a host plant for caterpillars of swallowtail butterflies.
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Parsley starts with P and ends with Y. Browse other plants along the same letter.
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