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<h2><strong>Berlin Parsley Root Seeds (dual use)</strong></h2>
<h2><span style="color: #ff0000;" class=""><strong>Price for Package of 1000+ (1,4g) seeds.</strong><strong><br></strong></span></h2>
<p>Dual-use variety. Delicious parsnip like roots. Full-flavored parsley leaves. Easy from seed. This species of parsley is widely grown in Europe and the Mediterranean but seldom seen in British gardens. One sowing in spring will provide all the parsley leaves you need for a whole season. Underground the plants produce a large parsnip like tap root identical to a parsnip.</p>
<p>These roots are delicious roasted and have a unique flavor and can be used as you would parsnips. The roots can be left in the ground through winter.</p>
<h2><strong>Wikipedia:</strong></h2>
<p><b>Parsley</b><span> </span>or<span> </span><b>garden parsley</b><span> </span>(<i>Petroselinum<span> </span>crispum</i>) is a species of<span> </span>flowering plant<span> </span>in the family<span> </span>Apiaceae<span> </span>that is native to the central<span> </span>Mediterranean region<span> </span>(Cyprus, southern<span> </span>Italy,<span> </span>Greece,<span> </span>Portugal,<span> </span>Spain,<span> </span>Malta,<span> </span>Morocco,<span> </span>Algeria, and<span> </span>Tunisia), but has<span> </span>naturalized<span> </span>elsewhere in Europe, and is widely cultivated as an<span> </span>herb, a<span> </span>spice, and a<span> </span>vegetable.</p>
<p>Where it grows as a<span> </span>biennial, in the first year, it forms a<span> </span>rosette<span> </span>of<span> </span>tripinnate<span> </span>leaves, 10–25 cm (3.9–9.8 in) long, with numerous 1–3 cm (0.4–1.2 in)<span> </span>leaflets<span> </span>and a<span> </span>taproot<span> </span>used as a food store over the winter. In the second year, it grows a flowering stem with sparser leaves and<span> </span>umbels<span> </span>with yellow to yellowish-green flowers.</p>
<p>Parsley is widely used in<span> </span>European,<span> </span>Middle Eastern, and<span> </span>American cuisine.<span> </span><b>Curly leaf parsley</b><span> </span>is often used as a<span> </span>garnish. In<span> </span>central Europe,<span> </span>eastern Europe, and southern Europe, as well as in<span> </span>western Asia, many dishes are served with fresh green chopped parsley sprinkled on top.<span> </span><b>Flat-leaf parsley</b><span> </span>is similar, but it is easier to cultivate, and some say it has a stronger flavor.<span> </span><b>Root parsley</b><span> </span>is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and<span> </span>casseroles.</p>
<h2><span class="mw-headline" id="Etymology">Etymology</span></h2>
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Freeze-dried<span> </span>parsley showing name in German, Spanish and Greek on the label</div>
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<p>The word "parsley" is a merger of<span> </span>Old English<i><span> </span>petersilie</i><span> </span>(which is identical to the contemporary German word for<span> </span><i>parsley</i>:<span> </span><i>Petersilie</i>) and the<span> </span>Old French<span> </span><i>peresil</i>, both derived from<span> </span>Medieval Latin<span> </span><i>petrosilium</i>, from<span> </span>Latin<span> </span><i>petroselinum</i>,<sup id="cite_ref-1" class="reference">[1]</sup><span> </span>which is the<span> </span>latinization<span> </span>of the<span> </span>Greek<span> </span>πετροσέλινον (<i>petroselinon</i>), "rock-celery",<sup id="cite_ref-2" class="reference">[2]</sup><span> </span>from πέτρα (<i>petra</i>), "rock, stone",<sup id="cite_ref-3" class="reference">[3]</sup><span> </span>+ σέλινον (<i>selinon</i>), "celery".<sup id="cite_ref-4" class="reference">[4]</sup><sup id="cite_ref-Med_5-0" class="reference">[5]</sup><sup id="cite_ref-Flora_6-0" class="reference">[6]</sup><span> </span>Mycenaean Greek se-ri-no, in<span> </span>Linear B, is the earliest attested form of the word<span> </span><i>selinon</i>.<sup id="cite_ref-7" class="reference">[7]</sup></p>
<h2><span class="mw-headline" id="Description">Description</span></h2>
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Parsley leaves</div>
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<p>Garden parsley is a bright green,<span> </span>biennial<span> </span>plant<span> </span>in temperate climates, or an<span> </span>annual<span> </span>herb in<span> </span>subtropical<span> </span>and<span> </span>tropical<span> </span>areas.</p>
<p>Where it grows as a biennial, in the first year, it forms a<span> </span>rosette<span> </span>of<span> </span>tripinnate<span> </span>leaves 10–25 cm long with numerous 1–3 cm leaflets, and a<span> </span>taproot<span> </span>used as a food store over the winter. In the second year, it grows a flowering stem to 75 cm (30 in) tall with sparser leaves and flat-topped 3–10 cm diameter<span> </span>umbels<span> </span>with numerous 2 mm diameter yellow to yellowish-green flowers. The<span> </span>seeds<span> </span>are<span> </span>ovoid, 2–3 mm long, with prominent<span> </span>style<span> </span>remnants at the<span> </span>apex. One of the compounds of the essential oil is<span> </span>apiol. The plant normally dies after seed maturation.<sup id="cite_ref-Flora_6-1" class="reference">[6]</sup><sup id="cite_ref-Blamey_8-0" class="reference">[8]</sup><sup id="cite_ref-Huxley_9-0" class="reference">[9]</sup></p>
<h2><span class="mw-headline" id="Nutritional_content">Nutritional content</span></h2>
<table class="infobox nowrap"><caption>Parsley, fresh</caption>
<tbody>
<tr>
<th colspan="2">Nutritional value per 100 g (3.5 oz)</th>
</tr>
<tr>
<th scope="row">Energy</th>
<td>151 kJ (36 kcal)</td>
</tr>
<tr>
<td colspan="2"></td>
</tr>
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<th scope="row">
<div><b>Carbohydrates</b></div>
</th>
<td>
<div>6.33 g</div>
</td>
</tr>
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<th scope="row">Sugars</th>
<td>0.85 g</td>
</tr>
<tr>
<th scope="row">Dietary fiber</th>
<td>3.3 g</td>
</tr>
<tr>
<td colspan="2"></td>
</tr>
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<th scope="row">
<div><b>Fat</b></div>
</th>
<td>
<div>0.79 g</div>
</td>
</tr>
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<td colspan="2"></td>
</tr>
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<th scope="row">
<div><b>Protein</b></div>
</th>
<td>
<div>2.97 g</div>
</td>
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<td colspan="2"></td>
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<th scope="row"><b>Vitamins</b></th>
<td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td>
</tr>
<tr>
<th scope="row">Vitamin A equiv.
<div>beta-Carotene</div>
<div>lutein<span> </span>zeaxanthin</div>
</th>
<td>
<div>53%</div>
421 μg
<div>
<div>47%</div>
5054 μg</div>
<div>5561 μg</div>
</td>
</tr>
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<th scope="row">Thiamine<span> </span><span>(B1)</span></th>
<td>
<div>7%</div>
0.086 mg</td>
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<th scope="row">Riboflavin<span> </span><span>(B2)</span></th>
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<div>8%</div>
0.09 mg</td>
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<th scope="row">Niacin<span> </span><span>(B3)</span></th>
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<div>9%</div>
1.313 mg</td>
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<th scope="row">Pantothenic acid<span> </span><span>(B5)</span></th>
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<div>8%</div>
0.4 mg</td>
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<th scope="row">Vitamin B<span>6</span></th>
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<div>7%</div>
0.09 mg</td>
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<th scope="row">Folate<span> </span><span>(B9)</span></th>
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<div>38%</div>
152 μg</td>
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<th scope="row">Vitamin C</th>
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<div>160%</div>
133 mg</td>
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<th scope="row">Vitamin E</th>
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<div>5%</div>
0.75 mg</td>
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<th scope="row">Vitamin K</th>
<td>
<div>1562%</div>
1640 μg</td>
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<td colspan="2"></td>
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<th scope="row"><b>Minerals</b></th>
<td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td>
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<tr>
<th scope="row">Calcium</th>
<td>
<div>14%</div>
138 mg</td>
</tr>
<tr>
<th scope="row">Iron</th>
<td>
<div>48%</div>
6.2 mg</td>
</tr>
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<th scope="row">Magnesium</th>
<td>
<div>14%</div>
50 mg</td>
</tr>
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<th scope="row">Manganese</th>
<td>
<div>8%</div>
0.16 mg</td>
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<th scope="row">Phosphorus</th>
<td>
<div>8%</div>
58 mg</td>
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<th scope="row">Potassium</th>
<td>
<div>12%</div>
554 mg</td>
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<th scope="row">Sodium</th>
<td>
<div>4%</div>
56 mg</td>
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<th scope="row">Zinc</th>
<td>
<div>11%</div>
1.07 mg</td>
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<td colspan="2"><hr>
<div class="wrap">Link to USDA Database entry</div>
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<td colspan="2">
<div class="plainlist">
<ul>
<li>Units</li>
<li>μg =<span> </span>micrograms • mg =<span> </span>milligrams</li>
<li>IU =<span> </span>International units</li>
</ul>
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<td colspan="2" class="wrap"><sup>†</sup>Percentages are roughly approximated using<span> </span>US recommendations<span> </span>for adults.<span> </span><br><span class="nowrap"><span>Source: USDA Nutrient Database</span></span></td>
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<p>Parsley is a source of<span> </span>flavonoids<span> </span>and<span> </span>antioxidants, especially<span> </span>luteolin,<span> </span>apigenin,<sup id="cite_ref-10" class="reference">[10]</sup><span> </span>folic acid,<span> </span>vitamin K,<span> </span>vitamin C, and<span> </span>vitamin A. Half a tablespoon (a gram) of dried parsley contains about 6.0 µg<span> </span>of<span> </span>lycopene<span> </span>and 10.7 µg of<span> </span>alpha carotene<span> </span>as well as 82.9 µg of<span> </span>lutein+zeaxanthin<span> </span>and 80.7 µg of<span> </span>beta carotene.<sup id="cite_ref-11" class="reference"></sup></p>
<h3><span class="mw-headline" id="Precautions">Precautions</span></h3>
<p>Excessive consumption of parsley should be avoided by pregnant women. Normal food quantities are safe for pregnant women, but consuming excessively large amounts may have<span> </span>uterotonic<span> </span>effects.<sup id="cite_ref-12" class="reference"></sup></p>
<h2><span class="mw-headline" id="Cultivation">Cultivation</span></h2>
<p>Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30 °C (72–86 °F), and usually is grown from seed.<sup id="cite_ref-Huxley_9-1" class="reference">[9]</sup><span> </span>Germination is slow, taking four to six weeks,<sup id="cite_ref-Huxley_9-2" class="reference">[9]</sup><span> </span>and it often is difficult because of<span> </span>furanocoumarins<span> </span>in its<span> </span>seed coat.<sup id="cite_ref-Jett_13-0" class="reference">[13]</sup><span> </span>Typically, plants grown for the leaf crop are spaced 10 cm apart, while those grown as a root crop are spaced 20 cm apart to allow for the root development.<sup id="cite_ref-Huxley_9-3" class="reference">[9]</sup></p>
<p>Parsley attracts several species of wildlife. Some<span> </span>swallowtail butterflies<span> </span>use parsley as a host plant for their larvae; their caterpillars are black and green striped with yellow dots, and will feed on parsley for two weeks before turning into butterflies. Bees and other nectar-feeding insects also visit the flowers. Birds such as the<span> </span>goldfinch<span> </span>feed on the seeds.</p>
<h3><span class="mw-headline" id="Cultivars">Cultivars</span></h3>
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Parsley plant, crispum group</div>
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<p>In cultivation, parsley is subdivided into several<span> </span>cultivar groups,<sup id="cite_ref-14" class="reference">[14]</sup><span> </span>depending on the form of the plant, which is related to its end use. Often these are treated as botanical<span> </span>varieties,<sup id="cite_ref-Petroselinum_crispum_15-0" class="reference">[15]</sup><span> </span>but they are cultivated selections, not of natural botanical origin.<sup id="cite_ref-Blamey_8-1" class="reference">[8]</sup></p>
<h4><span class="mw-headline" id="Leaf_parsley">Leaf parsley</span></h4>
<p>The two main groups of parsley used as herbs are<span> </span><b>French</b>, or<span> </span><b>curly leaf</b><span> </span>(<i>P. crispum crispum</i><span> </span>group; syn.<span> </span><i>P. crispum</i><span> </span>var.<span> </span><i>crispum</i>); and,<span> </span><b>Italian</b>, or<span> </span><b>flat leaf</b><span> </span>(<i>P. crispum neapolitanum</i><span> </span>group; syn.<span> </span><i>P. crispum</i><span> </span>var.<span> </span><i>neapolitanum</i>). Of these, the<span> </span><i>neapolitanum</i><span> </span>group more closely resembles the natural wild species.<span> </span>Flat-leaved parsley is preferred by some gardeners as it is easier to cultivate, being more tolerant of both rain and sunshine,<sup id="cite_ref-Stobart_16-0" class="reference">[16]</sup><span> </span>and is said to have a stronger flavor<sup id="cite_ref-Huxley_9-4" class="reference">[9]</sup><span> </span>— although this is disputed<sup id="cite_ref-Stobart_16-1" class="reference">[16]</sup><span> </span>— while curly leaf parsley is preferred by others because of its more decorative appearance in<span> </span>garnishing.<sup id="cite_ref-Stobart_16-2" class="reference">[16]</sup><sup id="cite_ref-17" class="reference">[17]</sup><span> </span>A third type, sometimes grown in southern Italy, has thick leaf stems resembling<span> </span>celery.<sup id="cite_ref-Stobart_16-3" class="reference">[16]</sup></p>
<h4><span class="mw-headline" id="Root_parsley">Root parsley</span></h4>
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Root parsley</div>
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<p>Another type of parsley is grown as a<span> </span>root vegetable, the<span> </span><b>Hamburg root parsley</b><span> </span>(<i>P. crispum radicosum</i><span> </span>group, syn.<span> </span><i>P. crispum</i><span> </span>var.<span> </span><i>tuberosum</i>). This type of parsley produces much thicker<span> </span>roots<span> </span>than types cultivated for their leaves. Although seldom used in<span> </span>Britainand the United States, root parsley is common in<span> </span>central<span> </span>and<span> </span>eastern European cuisine, where it is used in<span> </span>soups<span> </span>and<span> </span>stews, or simply eaten raw, as a snack (similar to<span> </span>carrots).<sup id="cite_ref-Stobart_16-4" class="reference">[16]</sup></p>
<p>Although root parsley looks similar to the<span> </span>parsnip, which is among its closest relatives in the family Apiaceae, its taste is quite different.</p>
<h2><span class="mw-headline" id="Culinary_use">Culinary use</span></h2>
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Tabbouleh<span> </span>salad</div>
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<p>Parsley is widely used in<span> </span>Middle Eastern,<span> </span>European,<span> </span>Brazilian, and<span> </span>American<span> </span>cooking. Curly leaf parsley is used often as a<span> </span>garnish. Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto<span> </span>or<span> </span>pilaf), on fish, fried chicken, lamb, goose, and<span> </span>steaks, as well in meat or vegetable stews (including shrimp creole,<span> </span>beef bourguignon,<span> </span>goulash, or<span> </span>chicken paprikash).<sup id="cite_ref-18" class="reference">[18]</sup></p>
<p>In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green, chopped parsley sprinkled on top. In southern and central Europe, parsley is part of<span> </span><i>bouquet garni</i>, a bundle of fresh herbs used as an ingredient in<span> </span>stocks,<span> </span>soups, and<span> </span>sauces. Freshly chopped green parsley is used as a topping for soups such as<span> </span>chicken soup, green salads, or salads such as<span> </span><i>salade Olivier</i>, and on<span> </span>open sandwiches<span> </span>with cold cuts or<span> </span><i>pâtés</i>.</p>
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Parsley seeds</div>
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<p><i>Persillade</i><span> </span>is a mixture of chopped<span> </span>garlic<span> </span>and chopped parsley in<span> </span>French cuisine.</p>
<p>Parsley is the main ingredient in Italian<span> </span>salsa verde, which is a mixed condiment of parsley, capers, anchovies, garlic, and sometimes bread, soaked in vinegar. It is an Italian custom to serve it with<span> </span>bollito misto<span> </span>or fish.<span> </span><i>Gremolata</i>, a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew,<span> </span><i>ossobuco alla milanese</i>.</p>
<p>In England, parsley sauce is a<span> </span>roux-based sauce, commonly served over fish or<span> </span>gammon.</p>
<p>Root parsley is very common in<span> </span>Central,<span> </span>Eastern, and<span> </span>Southern European<span> </span>cuisines, where it is used as a snack or a vegetable in many soups, stews, and<span> </span>casseroles, and as ingredient for<span> </span>broth.</p>
<p>In<span> </span>Brazil, freshly chopped parsley (<i lang="pt" title="Portuguese language text" xml:lang="pt">salsa</i>) and freshly chopped<span> </span>scallion<span> </span>(<i lang="pt" title="Portuguese language text" xml:lang="pt">cebolinha</i>) are the main ingredients in the herb seasoning called<span> </span><i lang="pt" title="Portuguese language text" xml:lang="pt">cheiro-verde</i><span> </span>(literally "green aroma"), which is used as key seasoning for major<span> </span>Brazilian dishes, including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and<span> </span>stocks.<span> </span><i lang="pt" title="Portuguese language text" xml:lang="pt">Cheiro-verde</i><span> </span>is sold in food markets as a bundle of both types of fresh herbs. In some Brazilian regions, chopped parsley may be replaced by chopped<span> </span>coriander<span> </span>(also called cilantro,<span> </span><i lang="pt" title="Portuguese language text" xml:lang="pt">coentro</i><span> </span>in Portuguese) in the mixture.</p>
<p>Parsley is a key ingredient in several Middle Eastern salads such as Lebanese<span> </span><i>tabbouleh</i>; it is also often mixed in with the<span> </span>chickpeas<span> </span>and/or<span> </span>fava beans<span> </span>while making<span> </span>falafel<span> </span>(that gives the inside of the falafel its green color).</p>
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VE 24 (1,4g)
