Edible: Leaves, Herb, Spice, Vegetable, Seeds
A short lived perennial plant. Often it grows and flowers over two years. It forms clumps and is a hairless plant. It has stems up to 50 cm long which are upright and with grooves. They branch. Several stems come from the top of the fattened taproot. It spreads to 50 cm across. The leaflets are finely divided. They are feather like and dark green. They are triangular and divided 3 times. They are divided into toothed segments about 3 cm long. They have a strong smell. The flowers are greenish white and star shaped. They occur at the ends of branches. The flowers are flat topped and up to 4 cm across. There are about 30 variations of curled parsley. Some are more tightly curled than others.
Wild parsley also occurs in some temperate places. It can be cooked and eaten.
A temperate plant. It can be grown from sea level up to 2400 m altitude in the tropics. It grows best in moderately cool, shady and humid conditions. It can grow well in full sunlight but also in slight shade. Young plants can be damaged by frost. It is best with a pH of 5.0-6.0. It suits hardiness zones 7-9.
Common Names: Achu mooda, Faan uen sai, Fan yan sui, Julivert, Maydanoz, Okhrakhushi, Patraseli, Peregil, Perejil, Persil, Persille, Petersilie, Pletik apu, Potrasoli, Pravi peteršilj, Prezzemolo, Salsa, Salsinha
Synonyms: Apium crispum Mill.;
Apium petroselinum L.;
Petroselinum hortense Hoffm.;
Petroselinum sativum Hoffm.;
Petroselinum vulgare Lag.;
Crispum petroselinum;
and others