parsleyˈpɑr sli
English Definitions:
parsley, Petroselinum crispum (noun)
annual or perennial herb with aromatic leaves
parsley (noun)
aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food
parsley (Noun)
A bright green, biennial herb, Petroselinum crispum or Petroselinum neapolitanum having either flat or curled leaves.
parsley (Noun)
The leaves of this plant used in Middle Eastern, European, and American cooking.
Parsley
Parsley or garden parsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region, naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter. Parsley is widely used in Middle Eastern, European, and American cooking. Curly leaf parsley is often used as a garnish. In central and eastern Europe and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Root parsley is very common in central and eastern European cuisines, where it is used as a snack or a vegetable in many soups, stews and casseroles.
Parsley
Parsley, or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Albania, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable. It is believed to have been originally grown in Sardinia (Mediterranean area) and was cultivated in around the 3rd century BC. Linnaeus stated its wild habitat to be Sardinia, whence it was brought to England and apparently first cultivated in Britain in 1548, though literary evidence suggests parsley was used in England in the Middle Ages, as early as the Anglo-Saxon period.Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles.
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