from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A member of the parsley family.
- n. A cultivated Eurasian herb (Petroselinum crispum) having flat or curled, ternately compound leaves.
- n. The leaves of this plant used as a seasoning or garnish.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. (uncountable) A bright green, biennial herb, Petroselinum crispum or Petroselinum neapolitanum having either flat or curled leaves.
- n. The leaves of this plant used in Middle Eastern, European, and American cooking.
from the GNU version of the Collaborative International Dictionary of English
- n. An aromatic umbelliferous herb (Carum Petroselinum), having finely divided leaves which are used in cookery and as a garnish.
from The Century Dictionary and Cyclopedia
- n. A biennial garden-herb, Carum Petroselinum (Petroselinum sativum), a native of the eastern Mediterranean region, now widely cultivated and sometimes running wild.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. annual or perennial herb with aromatic leaves
- n. aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food
I boiled the poaching liquid down by maybe half, with the addition of the rest of the lemon juice and some more shallots (and parsley -- I'm a big believer in parsley), and some pepper, and poured it over the roe, which I had laid on salad plates against some bagged mesculun.
As for the fresh herbs, parsley is standard, the others are optional.
I stir in parsley shortly before the crab comes out of the oven to give the parsley a little crunch and mute its herby flavor.
I believe parsley is perejil, celery is apio and acelgas is swiss chard.
It derives its name from the Greek word meaning “rock celery” (parsley is a relative to celery).
Perejil (parsley) petroselinum crispum: A self-seeding biennial, Mexican flat-leaved parsley is typically added at the end of cooking stews, soups and green moles.
May 7th, 2006 at 1: 27 pm unbelievable says: the sprig of parsley is placed in such a â€œdevil may careâ€ manner.
And the sautéed combination of green onion and parsley is really nice.
(Tel. 5547 3303) And at Salon de la Luz, the seafood chile relleno with chipotle sauce competes with percibes in parsley sauce for the customer's gastronomic preference.
“No, it’s what we call parsley, sage, rosemary, and thyme,” he said with equal sarcasm.