One of the mysteries of the English language finally explained.
A biennial plant with white flowers and aromatic leaves which are either crinkly or flat and are used as a culinary herb and for garnishing food.
- ‘Add the reserved broth, fontina, Parmesan, walnuts, parsley and some salt and pepper.’
- ‘Add the chopped tomato and most of the basil and parsley, stirring, and simmer for 2 minutes.’
- ‘Add the sea salt, pepper and parsley to the lentils, stir through, and serve in warmed shallow soup or pasta bowls.’
- ‘I put ginger in it last time and added a fistful of chopped parsley and coriander at the table.’
- ‘Finely chop the shallots, garlic, basil, celery, parsley and beetroot and place in a bowl.’
- ‘Mussels are in my mind best cooked in their own steam with garlic, shallots, parsley, white wine and cream.’
- ‘Tenderise the steaks, season well and sprinkle with Parmesan, garlic and parsley.’
- ‘For the main course we chose pork tenderloin wrapped in spinach, parsley and garlic.’
- ‘Make the lemon oil by combining the lemon rind, parsley, sea salt, pepper and extra virgin olive oil.’
- ‘Melt the butter in a large pan, add the chopped parsley and leeks, and cook gently for 5 minutes until soft.’
- ‘Top with the horseradish crème fraiche, crisp bacon and sprigs of parsley or dill.’
- ‘Using your hands, mix the bread with the meat, garlic, nutmeg, parsley, egg, salt and pepper.’
- ‘Add the stock, bay leaves and parsley reserving a small amount of parsley for garnish.’
- ‘I am now the proud owner of all the fresh basil, bay leaves, thyme, sage and parsley a girl could want.’
- ‘Add the parsley, coriander and mint and mix it in thoroughly by hand.’
- ‘Drain the pasta, toss it with the artichokes, olive oil, parsley and Parmesan.’
- ‘Flat-leafed parsley looks like coriander but can easily be distinguished by smell.’
- ‘Arrange the chicken on a large platter and scatter with coriander or parsley.’
- ‘Add the balsamic vinegar, parsley, thyme, salt and pepper to the frying pan and bring to the boil.’
- ‘The flesh has a light, delicate taste that goes well with fresh herbs such as lemon thyme and parsley.’
Old English petersilie, via late Latin based on Greek petroselinon, from petra ‘rock’ + selinon ‘parsley’, influenced in Middle English by Old French peresil, of the same origin.
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