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Parsley, or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. [1] It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as an herb and a vegetable .
Petroselinum crispum (garden parsley) from southern Europe and northern Africa (southern Italy, Greece, Algeria, Tunisia). It is an important culinary herb, widely used for flavouring and as a vegetable. Petroselinum segetum (corn parsley) from western Europe (Great Britain and the Netherlands south through France to Italy, Spain and Portugal ...
Parsley contains various vitamins and other nutrients, including iron and calcium. ... In addition, adults only need a handful of nuts to obtain significant health benefits. Cutler said walnuts ...
A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...
Parsnips — related to both carrots and parsley (hence the name) — resemble a cross between ginger and carrots but with a creamy hue. ... Shallots also have slightly higher nutritional benefits ...
Fresh, zesty ingredients like citrus, rosemary, parsley, garlic, and other seasonings can support your metabolism by making you more likely to slow down and appreciate your food and avoid overeating.
Chervil (/ ˈ tʃ ɜːr ˌ v ɪ l /; Anthriscus cerefolium), sometimes called French parsley or garden chervil (to distinguish it from similar plants also called chervil), is a delicate annual herb related to parsley. It was formerly called myrhis due to its volatile oil with an aroma similar to the resinous substance myrrh. [3]
Anthriscus sylvestris, known as cow parsley, [2] wild chervil, [2] wild beaked parsley, Queen Anne's lace or keck, [2] [3] is a herbaceous biennial or short-lived perennial plant in the family Apiaceae (Umbelliferae). [4] It is also sometimes called mother-die (especially in the UK), a name that is also applied to the common hawthorn. It is ...