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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 .
Some foods have always been common in every continent, such as many seafood and plants. Examples of these are honey , ants , mussels , crabs and coconuts . Nikolai Vavilov initially identified the centers of origin for eight crop plants, subdividing them further into twelve groups in 1935.
It's grown for its leaves and is thought to originate in the eastern Mediterranean. The most common varieties include flat leaf (Italian), curly, and root or Hamburg parsley, the latter of which ...
The parsnip (Pastinaca sativa) is a root vegetable closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae. It is a biennial plant usually grown as an annual. Its long taproot has cream-colored skin and flesh, and, left in the ground to mature, becomes sweeter in flavor after winter frosts.
Parsley plants send out new shoots from the center. So when harvesting, it's important not to disturb where these fresh stems and leaves emerge. Ghafari suggests harvesting outer stems first ...
A Turkish variation of the dish known as kısır, [19] and a similar Armenian dish known as eetch use far more bulgur than parsley. Another ancient variant is called terchots . [ 20 ] In Cyprus , where the dish was introduced by the Lebanese , it is known as tambouli .
This is an accepted version of this page This is the latest accepted revision, reviewed on 18 November 2024. Culinary tradition Serving in Palestine restaurant including falafel, hummus, and salad Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas ...
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