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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 .
The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or cilantro (US, commercially in Canada, and Spanish-speaking countries). The fresh leaves are an ingredient in many foods, such as chutneys and salads, salsa, guacamole, and as a widely used garnish for soup, fish, and meat. [38]
Oenanthe javanica, commonly Java waterdropwort, [3] water celery, [4] water dropwort, [5] Chinese celery, [4] Indian pennywort, [6] minari and Japanese (flat leaf) parsley, [4] is a plant of the genus Oenanthe originating from East Asia. It has a widespread native distribution in temperate Asia and tropical Asia, and is also native to ...
In the U.S., the leaves and stalks, are used as an herb and known as cilantro or Chinese parsley; the seeds are known as coriander and used as a spice. Texture. Parsely: ...
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]
Conioselinum anthriscoides, more commonly known as Ligusticum sinense, is a species of flowering plant in the genus hemlock-parsley.It is native to Southern China and is used in traditional Chinese medicine as two separate herbs, both derived from the rhizome and roots of the plant: gaoben (藁本) and chuanxiong (川芎).
Cryptotaenia japonica, commonly called mitsuba, Japanese wild parsley and Japanese honewort among other names, is a herbaceous perennial plant in the celery family native to Japan, Korea and China. [2] The plant is edible and is commonly used as a garnish and root vegetable in Japan, [3] and other Asian countries. [4]
Modern Han Chinese consists of about 412 syllables [1] in 5 tones, so homophones abound and most non-Han words have multiple possible transcriptions. This is particularly true since Chinese is written as monosyllabic logograms, and consonant clusters foreign to Chinese must be broken into their constituent sounds (or omitted), despite being thought of as a single unit in their original language.