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Petroselinum is a genus of two parsley species of flowering plants in the family Apiaceae, native to western and southern Europe and northern Africa. [1] Plants of this genus are bright green, hairless, biennial and herbaceous; they are rarely annual plants. In the first year, they form a rosette of pinnate to tripinnate leaves and a tap root ...
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.
Examples are parsley (Petroselinum crispum), coriander (Coriandrum sativum), culantro, and dill (Anethum graveolens). The seeds may be used in cuisine, as with coriander (Coriandrum sativum), fennel (Foeniculum vulgare), cumin (Cuminum cyminum), and caraway (Carum carvi).
Apiaceae or Umbelliferae is a family of mostly aromatic flowering plants (anthophytes) in the order Apiales.Apiaceae is named after the type genus Apium and commonly known as the celery, carrot or parsley family, or simply as umbellifers.
Parsley – Petroselinum crispum; Parsnip – Pastinaca sativa, Daucus carota; Pawpaw - Asimina triloba; Pea – Pisum sativum; Peach – Prunus persica; Peanut – Arachis hypogaea; Pear – Pyrus; Pellitory Bastard pellitory – Achillea ptarmica; European pellitory – Achillea ptarmica; Wild pellitory – Achillea ptarmica; Penny hedge ...
under Petroselinum, the parsley genus: Petroselinum segetum, also known as "corn parsley", the closest relative of garden parsley; Musineon, the wild parsley genus; in other genera: Aethusa cynapium, "fool's parsley", also known as "poison parsley" Heracleum mantegazzianum, sometimes known as "giant cow parsley"
All the plants of this family are found in the tropics and subtropics.. Aspidosperma cylindrocarpon Müll.Arg.; Aspidosperma dasycarpon A.DC.; Aspidosperma macrocarpon Mart. ...
Sabzi khordan (Persian: سبزی خوردن), kanachi (Armenian: կանաչի), goy (Azerbaijani: Yemax goyü), or pinjar (Kurdish: pinçar) is a common side dish in Iranian, Kurdish, Azerbaijani, Afghan, and Armenian cuisines, which may be served with any meal, consisting of any combination of a set of fresh herbs and raw vegetables.