parsley

Also known as garden parsley, Petroselinum crispum

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.

OverviewAI-generated

Petroselinum crispum, commonly known as parsley, persli, Peterselie, or persil, is a species within the genus Petroselinum of the family Apiaceae. The taxon was described by Mill. Fuss and is classified as a useful plant and herb. It serves as a source for the culinary herb and is utilized as both a medicinal plant and a spice. The organism is part of Turkish cuisine.

The genus Petroselinum is native to Algeria, Greece, Morocco, and the NW. Balkan Pen. The species is distinct from Aconitum and is documented in sources such as the Brockhaus and Efron Encyclopedic Dictionary and the Encyclopædia Britannica 11th edition. It appears on the Wikipedia:Vital articles/Level/4 focus list and is referenced by 1,879 other encyclopedia articles.

Synthesized by Vinony from 24 facts across 3 sources: Wikidata, Plants of the World, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Species

FamilyApiaceae

Native toAlgeria, Greece, Morocco, NW. Balkan Pen.

Common Name: parsley

via · Kew POWO

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: 554
Nutritional value.sodium_mg: 56
Nutritional value.zinc_mg: 1.07
Nutritional value.manganese_mg: 0.16
Nutritional value.vitC_mg: 133
Nutritional value.thiamin_mg: 0.086

via Wikipedia infobox

Wikidata facts

Instance of: taxon
Subclass of: herb
Part of: Turkish cuisine
Parent taxon: Petroselinum
Image: Petroselinum crispum - Köhler–s Medizinal-Pflanzen-103.jpg
Has use: spice

Show 11 more facts

taxon rank: species
Commons category: Petroselinum crispum
taxon name: Petroselinum crispum
GRIN URL: npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=27448
Commons gallery: Petroselinum crispum
taxon common name: navadni peteršilj
different from: Aconitum
on focus list of Wikimedia project: Wikipedia:Vital articles/Level/4
short name: P. crispum
Flora of the Hawaiian Islands URL: naturalhistory2.si.edu/botany/hawaiianflora/speciesdescr.cfm?genus=Petroselinum&species=crispum
taxon author citation: Mill. Fuss

Sources (15)

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Encyclopedic overview

15 sections

Contents

Etymology
Description
Uses
Culinary
Composition
Nutritional content
Precautions
Cultivation
Cultivars
Leaf parsley
Root parsley
Gallery
See also
References
External links

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.

Excerpted from Wikipedia’s “parsley” article, available under the CC BY-SA 4.0 licence.