Parsley

Parsley (scientific name: Petroselinum crispum) is native to the Mediterranean coast and is a biennial herb belonging to the family Apiaceae. It came to Japan during the Edo period. In Japan, artificially cultivated varieties with shrunken leaves, “chirimen varieties (shrinked varieties)” are generally available. From late spring to summer, the flower stems are stretched and it blooms a flower similar to yellowish green Japanese parsley (seri, scientific name: Oenanthe javanica). When a flower blooms, nourishment is turned to the flower, the growth of the leaves becomes weaker and harder, and the aroma becomes weaker. Therefore, when leaves are used as commodities, the flowers are picked immediately. The dark green leaves are herbs and are highly nutritious, but because of their strong bitter taste, they are often regarded as the color of dishes and left over.

General name: parsley , scientific name:Petroselinum crispum, aka:Plain leaved parsley, Origin: Mediterranean coast, environment: field, lifestyle: biennial herb, height: 20-40 cm, leaf color: green, leaf shape: branch to stem and gather many leaves, flowering period: May-July, flower color: yellow-green, flower diameter: 0.2 cm , Corolla: similar to Japanese parsley (seri), fruit period: summer, lifespan: 2 years, use: flavored vegetables.

Random flowers

Epidendrum orchid

Camellia Momoji-no-higure

Gaura lindheimeri

Ephedra sinica

Gynura bicolor

Sagittaria trifoli