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