Talk:Parsley
From Wikipedia, the free encyclopedia
 |
Parsley is within the scope of WikiProject Plants, an attempt to better organize information in articles related to plants and botany. For more information, visit the project page. |
| Start | This article has been rated as Start-class on the quality scale. |
| High | This article has been rated as High-importance on the importance scale. |
 |
This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink articles on Wikipedia. If you would like to participate, you can edit the article attached to this page, or visit the project page, where you can join the project and/or contribute to the discussion. | ||||||||
| Start | This article has been rated as Start-class on the quality scale. | ||||||||
| High | This article has been rated as High-importance on the importance scale. |
||||||||
|
|||||||||
 |
Parsley is included in the 2007 Wikipedia for Schools, or is a candidate for inclusion in future versions. Please maintain high quality standards, and make an extra effort to include free images, because non-free images cannot be used on the CDs. |
Contents |
[edit] Scientific Name
I see two species listed in the box. Which one is which? I assume they are for curly and flat leaf each. SargeAbernathy 05:25, 6 April 2006 (UTC)
- As the name suggests, neapolitanum refers to Italian, or flat, parsley. Where some confusion may arise is that some people treat the two varieties as separate species, Petroselinum crispum and Petroselinum neapolitanum, whereas other authorities treat them as two varieties of one species, Petroselinum crispum var crispum and Petroselinum crispum var neapolitanum. The latter is probably more appropriate, but the article needs a bit of a rewrite anyway, so someone can incorporate that as and when. FlagSteward 21:39, 27 August 2007 (UTC)
[edit] Nomenclature and origin
As far as I have been able to determine, both flat- and curly-leaved parsley are Petroselinum crispum.
According to Tom Stobart ("Herbs and Spices"), the original form of parsley (often known in the UK as "continental parsley") had flat leaves. The curled varieties (moss-curled and imperial-curled), used more for garnishes, were developed in the 19th century, in order to avoid confusion with "fools' parsley", which appears very similar but tastes abominable! The whole exercise now appears as overkill, since the two are easily distinguished by the characteristic odo(u)r of the leaves of true parsley, and the foul smell of fools' parsley. [Stobart has a Linnaean name for fools' parsley - Aethusa cynapium.] Also the curley leaf parsley needs more expansion as to where, how grown, also is there a third variety for growing "root parsley ?". One trick to to help germination after soaking is to cover the seeds with a plank (light board) so as to keep moist longer (avoid drying in soil and retain heat). How about that fools parsley (poison stuff ?). It would be nice if we could add small (4 x 5 cm) jpg's for leaf ID. This aritcle is coming along well, keep up the good work.
[edit] Turnip? Parsnip? Parsley root?
There appears to be some confusion about the relationship, if any, between parsley root, parsnips and turnips. Some dictionaries list "parsley root" and "turnip" (or parsnip?) as synonyms; for example, the Freedict English-Hungarian dictionary gives the meaning of "turnip" as "fehérrépa, petrezselyemgyökér", the latter literally meaning "parsley root" (the former literally means "white carrot" and I believe looks like a Parsnip). I'm confused both as to the botanical relationship between these vegetables and their English names. Can someone shed some light on this please? :)
All right, the article mentioned parsley tea. The thing that I would like to know is what part of the parsley plant is used for this tea? Thanks! Verbum bonum 16:38, 3 April 2007 (UTC)
- Parsley, parsnip, and turnips are entirely different plants, although parsnips are a close relative of parsley, and hamburg root parsley has been bred to have an edible taproot. I'll add this to the article. --Kaz (talk) 19:42, 8 March 2008 (UTC)
[edit] Parsley wine or Parsley beer (?)
Could someone write a few lines on an alcoholic beverage made with parsley. I have heard it called Parsley beer but also Parsley wine. I believe it is traditionally made in Wales. Francisco Valverde 11:53, 29 April 2007 (UTC)
[edit] Skin irritant
The sap from parsley, when in contact with the skin can cause a rash and blistering similar to poison ivy. I know this from personal experience. I worked on a farm that produced parsley, and every season, this skin outbreak on areas exposed to the sap would result on all of the workers, not just me. This could have something to do with that insect remedy mentioned. —Preceding unsigned comment added by 66.6.81.48 (talk) 19:21, 4 September 2007 (UTC)
