Parsley (Petroselinum crispum)

Parsley (Petroselinum crispum)

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Caption: Parsley (Petroselinum crispum var. neapolitanum) plant. This biennial herb is commonly used in Eastern European cooking. There are two main varieties: curly leaf parsley and flat leaf parsley (also known as Italian parsley). The flat leaf variety, seen here, has the strongest flavour of the two. Parsley is an excellent source of vitamin C.

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Keywords: 1, aromatic, biennial, biological, biology, botanical, botany, cooking, cuisine, culinary, cut out, cut-out, cutout, edible, family apiaceae, flat leaf, flat leaf parsley, flat leaved, flat-leaf, flat-leaved, flavour, flavouring, flora, foliage, garnish, herb, italian, italian parsley, leaves, nature, neapolitanum, one, petroselinum crispum var, plant, plants, root, roots, single, spice, uprooted, variety

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