Leaf parsley is distinguished from root parsley and another subspecies from Morocco. It is distinguished by leaf shape between French or flat leaf parsley (Neapolitanum group) and Italian or curly leaf parsley (Crispum group). However, both forms are used in the same way: as a fresh, aromatic kitchen herb, added to savory cold dishes or stews and sauces just before the end of cooking. Parsley is one of the 7 herbs in Frankfurt Green Sauce and is also an integral part of other variations of Green Sauce (e.g., Italian Salsa Verde) – though traditionally only curly parsley. Parsley is also a component of the French bouquet garni. In Lebanese taboulé, parsley is even not only seasoning herb, but is the main ingredient.

Parsley contains a lot of vitamin C and iron. It should be noted that it is edible only before flowering; as soon as it forms its flowers, the toxin apiol is produced throughout the plant. Parsley is perennial, the flower is formed only in the second year.

• Edible Leaves
• Type of fruit schizocarp achene
• Culinary Group kitchen herbs
• Taste aromatic
• Trivial Names Petersilie, Krause Petersilie, Glatte Petersilie, Blatt-Petersilie, Krautpetersilie, Petersil, Peterle, Peterli, Peterling, Petergrün, Silk, Felsensilge, Steineppich, Felswurz, Peterlinkraut, Petrosilie, parsley, garden parsley, curly leaf parsley, flat leaf parsley, French parsley, Italian parsley, persil, persil cultivé, persil odorant, persin, prezzemolo, petrosello
• Size 35 cm
• Taxonomy Apiaceae (Umbellifers) Petroselinum crispum subsp. crispum
• Origin Mediterraneum (Map)
• The curly leaf parsley was donated by Hilke Steinecke 2020
• The flat leaf parsley was donated by Susanne Pietsch 2020