이탈리안파슬리

이탈리안파슬리

	과명 Umbelliferae (산형과) 속명 Petroselinum (페트로셀리눔속) 전체학명 Petroselinum crispum (Mill.) Fuss var. neapolitanum Danert 추천명 이탈리안파슬리 이명 파슬리 외국명 Parsley

Petroselinum crispum, commonly called parsley, is a well-known culinary herb that is native to Europe and the Mediterranean. It is now grown world-wide for its is aromatic edible leaves which may be used fresh or dried in soups, salads and a wide variety of other food dishes (e.g., potatoes, fish, stews, vegetables, omelets). It is popularly used as a garnish. Three kinds of parsley are grown: (1) curly leaved parsley (var. crispum), (2) Italian or flat-leaved parsley (var. neapolitanum) and (3) Hamburg parsley (var. tuberosum). Var. neapolitanum leaves have a stronger flavor than the leaves of var. crispum. This plant typically grows in a clump to 12" tall and as wide. Triangular dark green leaves are finely divided into flat leaflets. Leaves remain harvestable until temperatures drop into the low 20s F., but will remain strong throughout winter in warm winter climates. Plants will bloom in the 2nd year by sending up stalks to 2-3' tall bearing compound umbels of greenish-yellow flowers. Unfortunately, leaves lose much flavor in the second year when plants are in flower. Parsley is high in vitamin A, vitamin C, several of the B complex vitamins and a number of minerals including potassium, iron, copper and manganese.

Neapolitanum means of Naples, Italy.

Genus name comes from the Greek words petros meaning a rock and selinon meaning parsley or celery.

Specific epithet means finely waved or closely curled.

http://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?kempercode=e907