Parsley is the dried aromatic leaf of a biennial herb with dense foliage and white flowers. The bright green leaves are finely divided and curled. There are two main types of horticultural parsleys. The one cultivated for leaves, which is found in India and the other grows for its turnip like roots. The flowering stalk reaches up to a height of 100 cm in the second year. Flowers are yellow or yellowish green in compound umbels. Fruits 2-3 mm long, crescent shape, conspicuously rigid and consisting of two mericarps. Leaves and seeds are used as spice. The aroma of the herb is characteristic, fragrant and spicy due to volatile oil present.
Indian name for Parsely:
Hindi :Ajmood Kannada :Achu-Mooda Malayalam :Seema malli
Foreign name for Parsely:
Arabic :Baqdounis Chinese :Xiang cai Dutch :Peterselie French :Persil Italian :Prezzemolo German :Petersil Greek :Petroselinon Japanese :Paseri
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