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A Dictionary of Food and Nutrition

The Columbia Encyclopedia, Sixth Edition

parsley

The Columbia Encyclopedia, Sixth Edition | 2008 | The Columbia Encyclopedia, Sixth Edition. Copyright 2008 Columbia University Press. (Hide copyright information) Copyright

parsley Mediterranean aromatic herb ( Petroselinum crispum or Apium petroselinum ) of the carrot family, cultivated since the days of the Romans for its foliage, used in cookery as a seasoning and garnish. In ancient times parsley was also used for chaplets and as a funeral decoration. Hamburg parsley is a variety grown for its edible root. Parsley is widely cultivated throughout the United States, chiefly in Louisiana. Parsley is often eaten because of its high content of vitamin C. Parsley is classified in the division Magnoliophyta , class Magnoliopsida, order Apiales, family Apiaceae (Umbelliferae).

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parsley

A Dictionary of Food and Nutrition | 2005 | | © A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information) Copyright

parsley Leaves of the herb Petroselinum crispum, P. hertense, or P. sativum. Since it is largely used as a garnish and for flavouring, the nutrients per serving are negligible.

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DAVID A. BENDER. "parsley." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 4 Jul. 2009 <http://www.encyclopedia.com>.

DAVID A. BENDER. "parsley." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (July 4, 2009). http://www.encyclopedia.com/doc/1O39-parsley.html

DAVID A. BENDER. "parsley." A Dictionary of Food and Nutrition. 2005. Retrieved July 04, 2009 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-parsley.html

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Please pass the parsley: it's a cook's best friend and should be grown within easy reach of every kitchen door. With its bright green foliage and pleasant, aromatic odor, this frost-hardy biennial belongs to the carrot family that includes anise, celery, dill, and fennel.
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Magazine article from: Sunset; 10/1/1986; 700+ words ; Parsley-mild to rosemary-robust, fresh herbs all winter In the...regular cutting back, divide roots or let plants self-sow. Parsley is a familiar favorite you're likely to use more freely...stuff fish. The dark green, tightly curled leaves of French parsley are an especially good-looking garnish. For ... Read more
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