parsley
Sign in to saveParsley, or garden parsley (Petroselinum crispum), is a species of flowering plant in the family Apiaceae that is native to the Balkans. It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as a herb and a vegetable.
AI overview
Parsley is a flowering plant native to the Balkans that has spread throughout the world and is now widely grown as both a herb and vegetable. It belongs to the Apiaceae family and has become an important culinary ingredient in many cuisines.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Nutritional value.name
- Parsley, fresh
- Nutritional value.water
- 88 g
- Nutritional value.kJ
- 151
- Nutritional value.protein
- 2.97 g
- Nutritional value.fat
- 0.79 g
- Nutritional value.carbs
- 6.33 g
- Nutritional value.fiber
- 3.3 g
- Nutritional value.sugars
- 0.85 g
- Nutritional value.calcium_mg
- 138
- Nutritional value.iron_mg
- 6.2
- Nutritional value.magnesium_mg
- 50
- Nutritional value.phosphorus_mg
- 58
- Nutritional value.potassium_mg
Article
15 sectionsContents
- Etymology
- Description
- Uses
- Culinary
- Composition
- Nutritional content
- Precautions
- Cultivation
- Cultivars
- Leaf parsley
- Root parsley
- Gallery
- See also
- References
- External links
Parsley, or garden parsley (Petroselinum crispum), is a species of flowering plant in the family Apiaceae that is native to the Balkans. It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as a herb and a vegetable.
It is believed to have been originally grown in Sardinia, and was cultivated in around the 3rd century BC. Linnaeus stated its wild habitat to be Sardinia, whence it was brought to England and apparently first cultivated in Britain in 1548, though literary evidence suggests parsley was used in England in the Middle Ages as early as the Anglo-Saxon period.