Parsley root soup

This article is about the commonly cultivated herb. Not to be confused with cilantro, a similar looking herb in the family Apiaceae. Parsnip is a parsley root soup vegetable that resembles root parsley in name and appearance. Parsley is widely used in European, Middle Eastern, and American cuisine.

Curly leaf parsley is often used as a garnish. Mycenaean Greek se-ri-no, in Linear B, is the earliest attested form of the word selinon. Garden parsley is a bright green, biennial plant in temperate climates, or an annual herb in subtropical and tropical areas. 3 cm leaflets, and a taproot used as a food store over the winter. 3 mm long, with prominent style remnants at the apex. One of the compounds of the essential oil is apiol.

The plant normally dies after seed maturation. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Parsley is widely used in Middle Eastern, Mediterranean, Brazilian, and American cuisine. Parsley seeds are also used in cooking, imparting a stronger parsley flavor than leaves.

In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green, chopped parsley sprinkled on top. In southern and central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. Persillade is a mixture of chopped garlic and chopped parsley in French cuisine. Parsley is the main ingredient in Italian salsa verde, which is a mixed condiment of parsley, capers, anchovies, garlic, and sometimes bread, soaked in vinegar.