Latin Name: Petroselinum crispum syn. Apium crispum, Apium petroselinum, Carum petroselinum, Petroselinum vulgare, Selinum petroselinum.
Plant Family: Apiaceae
Other Names: Common Parsley, Garden Parsley, Curly Leaf Parlsey, Perejil, Persely, Persil, Persil Cultivé, Persil Frisé, Persin, Petersylinge, Petroselini Herba, Prajmoda, Perejil, Persil, Petersilie, Persilja, Prezzemolo & Bagdounis.
Description: Parsley is a biennial herb that is often cultivated as an annual and is native to Europe and the Eastern Mediterranean which grows to a height of 25-30cm. In the first year the leaves rise from a basal rosette and are tri-pinnate, 10-30mm in diameter and bright green in colour. If left for the second year the plant will flower, producing long flower stalks with few leaves which are topped with umbels of acid-yellow to yellow flowers approximately 3-8cm in diameter. The seeds are ovoid in shape and 2–3mm in length.
Parsley compliments egg, cheese and fish dishes. Use can also use it for flavouring stuffing, sauces, rissoles, salads, soups, fish and meat dishes. Parsley can be mixed with other herbs to make a Bouquet Garni for flavouring stews and casseroles and is also an ingredient in the classic herb mix ‘fines herbs’ along with chervil, tarragon and chives.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.