[pahr-slee] /ˈpɑr sli/
an herb, Pertoselinum crispum, native to the Mediterranean, having either curled leaf clusters (French parsley) or flat compound leaves (Italian parsley) widely cultivated for use in garnishing or seasoning food.
the leaves of this plant, used to garnish or season food.
any of certain allied or similar plants.
Also, parslied, parsleyed. cooked or garnished with parsley:
a S European umbelliferous plant, Petroselinum crispum, widely cultivated for its curled aromatic leaves, which are used in cooking
any of various similar and related plants, such as fool’s-parsley, stone parsley, and cow parsley
14c. merger of Old English petersilie and Old French peresil (13c., Modern French persil), both from Medieval Latin petrosilium, from Latin petroselinum, from Greek petroselinon “rock-parsley,” from petros “rock, stone” + selinon “celery” (see celery).
A Pascal extension for construction of parse trees, by Barber of Summit Software. It features Iterators.
[“PARSLEY: A New Compiler-Compiler”, in Software Development Tools, Techniques and Alternatives, Arlington VA, Jul 1983, pp.232-241].
noun 1. the plant family Umbelliferae (or Apiaceae), characterized by herbaceous plants having alternate, usually compound leaves, hollow stems, numerous small flowers borne in umbels, and dry, seedlike, often aromatic fruit, and including anise, caraway, carrot, celery, dill, parsley, parsnip, and Queen Anne’s lace, as well as poisonous plants such as cowbane and water hemlock.
- Parsley fern
noun 1. a small bright green tufted European fern, Cryptogramma crispa, that grows on acid scree and rock in uplands 2. any of several other plants with crisped foliage, resembling that of parsley
- Parsley piert
/pɪət/ noun 1. a small N temperate rosaceous plant, Aphanes arvensis, having fan-shaped leaves and small greenish flowers
[pahr-snip] /ˈpɑr snɪp/ noun 1. a plant, Pastinaca sativa, cultivated varieties of which have a large, whitish, edible root. 2. the root of this plant. /ˈpɑːsnɪp/ noun 1. a strong-scented umbelliferous plant, Pastinaca sativa, cultivated for its long whitish root 2. the root of this plant, eaten as a vegetable 3. any of several similar […]