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1. (n.) parsley
an herb, Petroselinumcrispum, native to the Mediterranean, having either curled leaf clusters (French parsley) or flat compound leaves (Italian parsley).
Etymology: (1350–1400; ME persely, b. OE petersilie and OF persil; both < VL *petrosilium, alter. of L petroselīnum < Gk petrosélīnon rock-parsley. See petro -1, celery)
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| Definition of 'Parsley' |
Princeton's WordNet |
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1. (noun) parsley, Petroselinum crispum
annual or perennial herb with aromatic leaves
2. (noun) parsley
aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food
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| Definition of 'Parsley' |
Webster Dictionary |
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1. (noun) Parsley
an aromatic umbelliferous herb (Carum Petroselinum), having finely divided leaves which are used in cookery and as a garnish
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Sense: a kind of herb used in cookery to decorate or add flavour to food.
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 Afrikaans: pietersielie |
 Arabic: بَقْدونِس |
 Bulgarian: магданоз |
 Brazilian: salsa |
 Czech: petržel |
 German: die Petersilie |
 Danish: persille |
 Greek: μαϊντανός |
 Spanish: perejil |
 Estonian: petersell |
 Farsi: جعفری |
 Finnish: persilja |
 French: persil |
 Hebrew: פֶּטרוֹזִיליָה |
 Hindi: अजवाइन, छोटा पौधा जिसकी घ |
 Croatian: peršin |
 Hungarian: petrezselyem |
 Indonesian: peterseli |
 Icelandic: steinselja |
 Italian: prezzemolo |
 Japanese: パセリ |
 Korean: 파슬리 |
 Lithuanian: petražolė |
 Latvian: pētersīlis |
 Malay: pasli |
 Dutch: peterselie |
 Norwegian: kruspersille |
 Polish: pietruszka |
 Persian: جعفری |
 Pashto: دڼيا (ګشنيز) ډوله بوټى |
 Portuguese: salsa |
 Romanian: pătrunjel |
 Russian: петрушка |
 Slovak: petržlen |
 Slovenian: peteršilj |
 Serbian: peršun |
 Swedish: persilja |
 Thai: ผักใบเขียวใช้ปรุงแต่งอาหา |
 Turkish: maydonoz |
 Taiwanese: 歐芹 |
 Ukrainian: петрушка |
 Urdu: اجوائن خراساني |
 Vietnamese: cây mùi tây |
 Chinese: 欧芹 |
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