Parsley

Parsley (Petroselinum), a genus of plants of the natural order Umbellifere. The species are annual or biennial, branching, smooth, herbaceous plants, with variously pinnate leaves. Common Parsley (P. sativum), which has tripinnate shining leaves, one of our best-known culinary plants, is a native of the south of Europe, growing chiefly on rocks and old walls, and naturalised in some parts of England. The cultivation of parsley is extremely simple, seed requiring to be sown annually in order to keep up a constant supply. A variety with curled leaflets is generally preferred to the common kind with plain leaflets, as finer and more beautiful, being often used as a garnish; it is also safer, as the poisonous Fool's Parsley (q.v.) is sometimes gathered by mistake instead of the other. Hamburg Parsley is a variety with a large white carrot-like root, cultivated for the sake of its root, and much in the same way as the carrot or parsnip. To produce large roots and of delicate flavour a very rich soil is required. The foliage of parsley is not merely of use for flavouring soups, &c., but is nutritious at the same time that it is stimulating, a quality which it seems to derive from an essential oil present in every part of the plant. Parsley contains also a peculiar gelatinous substance called Apiine. The bruised leaves of parsley are sometimes employed as a stimulating poultice. The seeds are a deadly poison to many birds, and when powdered they are sometimes used for killing lice.