persil

Persil, in French, refers to the culinary herb parsley. Its scientific name is Petroselinum crispum, and it belongs to the Apiaceae family. Native to the Mediterranean region, parsley has a long history of cultivation in Europe, the Near East, and North Africa and is now grown worldwide.

The herb is known by a couple of common varieties. Flat-leaf parsley (Italian parsley) is prized for its strong, clean flavor and is widely used in cooking, while curly parsley is often favored for garnish and presentation. The English name parsley derives from Latin petroselinum, via Greek and Old French, reflecting its long, cross-cultural cultivation.

Two widely grown cultivars are flat-leaf parsley and curly parsley. Flat-leaf tends to have a more robust flavor and smoother leaf texture, making it a preferred choice for dishes where the herb’s taste should come through. Curly parsley has a milder taste and a decorative appearance.

Parsley grows as an annual or biennial plant, commonly cultivated as an annual in home gardens. It requires fertile, well-drained soil and full sun to partial shade with regular moisture. It germinates slowly, typically 2–3 weeks, and mature plants reach about 30–60 cm in height.

Leaves and stems are used fresh or dried in a wide range of dishes, including salads, sauces, soups, and stews. Nutritionally, parsley provides vitamins A, C, and K, folate, and iron, and is low in calories.

For storage, trim the stems and place the bunch in water or wrap in a damp towel and refrigerate; use within 1–2 weeks for best flavor. Parsley is generally consumed in standard culinary amounts and is not associated with major safety concerns when used normally.