Petroselinum crispum (Mill.) Nyman (Parsley)
Parsley (Petroselinum crispum (Mill.) Nyman) is grown in temperate and subtropical climate worldwide and predominantly used as aromatic plant for cooking and garnishing. Two convarieties are differentiated in parsley, the convar. Crispum for usage of the
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Petroselinum crispum (Mill.) Nyman (Parsley) Frank Marthe
13.1 B otany (Taxonomy, Origin, Distribution, Cytology, Plant Description) Parsley (Petroselinum crispum) belongs to the family Apiaceae (syn. Umbelliferae). Many species of this family are used for long time as medicinal and aromatic plants as well as for vegetables. According to Hanelt (2001) the genus Petroselinum J. Hill, Brit. herb. (1756) 424, includes two species, P. crispum and Petroselinum segetum [L.] W.D.J. Koch (corn parsley). P. crispum occurs naturally in Western Europe from the British Isles to the Iberian Peninsula. Parsley comprises considerable variability according to its long and different use. Lené described it as Apium petroselinum. Actually, parsley belongs to genus Petroselinum with the name Petroselinum crispum (Mill.) Nyman, Consp. fl. eur. 2 [1879] 309 (nomen in syn.) ex A.W. Hill, Hand-list herb. pl. Kew ed. 3 (1925) 122 Airy-Shaw in Kew Bull. (1938) 256). The name of the genus Petroselinum was derived from the Greek word petra (Πέτϱα) for rock or stone and Latin word selīnum for plants growing on stony soil. The name of the species crispum comes from the Latin crispus and means curled. Common names for parsley are Arabian, ( بقدونسmadanous); Chinese, 芫荽 (yánsuī); French, persil, turnip-rooted parsley (persil à grosse racine); German, Petersilie, turnip-rooted parsley (Wurzelpetersilie); Italian, prezzemolo; Persian, ( جعفریjaaferi); Portuguese, salsa; Russian, петрушка (petruška); Spanish, perejil; Turkish, maydanoz; Vietnamese, Mùi tây. Common names combined with parsley exist meaning other species than P. crispum (e.g. Chinese or Japanese parsley for coriander (Coriandrum sativum L.)). Sometimes mitsuba or Japanese parsley (Cryptotaenia canadensis [L.] DC. ssp. F. Marthe (*) Julius Kuehn Institute, Federal Research Centre for Cultivated Plants, Quedlinburg, Germany e-mail: [email protected] © Springer Nature Switzerland AG 2020 J. Novak, W.-D. Blüthner (eds.), Medicinal, Aromatic and Stimulant Plants, Handbook of Plant Breeding 12, https://doi.org/10.1007/978-3-030-38792-1_13
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japonica [Hassk.] Hand.-Mazz.) from Japan is confused with parsley. Beaked parsley, French parsley or gourmet parsley refers to chervil (Anthriscus cerefolium [L.] Hoffm.). Vietnamese parsley sometimes means Vietnamese coriander or rau răm (Polygonum odoratum Lour.) or water dropwort or cần nước (Oenanthe javanica [Blume] DC.) (Small 1997). Two convarieties are differentiated in parsley. The convar. radicosum (Alef.) Danert in Mansf. Verzeichnis (1959) 322 with eatable swollen taproots and convar. crispum where the roots are not eaten. In all populations of convar. radicosum leaves are not crispy; they belong to var. tuberosum (Bernh.) Crov. Non-crispy accessions of var. erfurtense Danert were available from gene banks. Parsley roots of convar. radicosum are used as vegetable. Among convar. crispum different leaf types exist: accessions with crispy leaves attributed to var. crispum, with non-crispy leaves to var.
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