page_title: Parsley
section_title: Etymology
hierarchical_section_title: Parsley / Etymology
caption_attribution_description: Petroselinum crispum freeze dried
context_page_description: Parsley or garden parsley is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region, but has naturalized elsewhere in Europe, and is widely cultivated as an herb, and a vegetable.
  Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves, 10–25 cm long, with numerous 1–3 cm leaflets and a taproot used as a food store over the winter. In the second year, it grows a flowering stem with sparser leaves and umbels with yellow to yellowish-green flowers.
  Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. 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. Flat leaf parsley is similar, but it is easier to cultivate, and some say it has a stronger flavor. 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.
context_section_description: The word "parsley" is a merger of 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, which is the latinization of the Greek πετροσέλινον (petroselinon), "rock-celery", from πέτρα (petra), "rock, stone", + σέλινον (selinon), "celery". Mycenaean Greek se-ri-no, in Linear B, is the earliest attested form of the word selinon.
caption: Freeze-dried parsley showing name in German, Spanish and Greek on the label
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