Botanical NamePetroselinum crispum
Parsley is the dried aromatic leaf of a biennial herb with dense foliage and white flowers. The bright green leaves are finely divided and curled. There are two main types of horticultural parsleys. The one cultivated for leaves, which is found in India and the other grows for its turnip like roots. The flowering stalk reaches up to a height of 100 cm in the second year. Flowers are yellow or yellowish green in compound umbels. Fruits 2-3 mm long, crescent shape, conspicuously rigid and consisting of two mericarps. Leaves and seeds are used as spice. The aroma of the herb is characteristic, fragrant and spicy due to volatile oil present.
Origin and Distribution
Parsley is a native of Sardinia and is widely cultivated in the Mediterranean region and the USA. It also grows in Mexico, Dominican Republic, Canada, West Germany, Haiti, France, Hungary, Belgium, Italy, Spain and Yugoslavia. Parsley is a cold weather crop, growing best in rich, moist soil. In India it grows better at higher altitudes.
Parsley is commonly used for garnishing and seasoning of foods. They are eaten fresh incorporated in salad and used as an ingredient in soups, stews and sauces. It is also used as a seasoning in meat and poultry. The roots are used as a vegetable in soups. The dried leaves and roots are used as condiments. The herb is possessing diuretic, carminative, anti-pyretic properties. The juice of the fresh leaves is used as an insecticide. Parsley herb oil and parsley seed oil are obtained from steam distillation.
Indian Name of Spices
Hindi :Ajmood Kannada :Achu-Mooda Malayalam :Seema malli
Foreign Name of Spices
Arabic :Baqdounis Chinese :Xiang cai Dutch :Peterselie French :Persil Italian :Prezzemolo German :Petersil Greek :Petroselinon Japanese :Paseri