Parsley's Morphology, Flat And Curly Parsley

Parsley has widely cultivated in Indonesia considering the benefits are very good for health. What are the characteristics or Parsley's morphology? Parsley is not yet familiar in Indonesia, the Latin name is Petroselinum Crispum, a species of flowering plants in the Apiaceae family.

Generally people cultivate plants for herbs, seasonings, and healthy vegetables. Parsley plants are cultivate in the garden and thrive in temperate, subtropical and tropical climates. The benefits of Parsley leaves are now consume by Europeans, Middle Easterners, and Americans. For vegetables, green and fresh Parsley leaves usually chopped and then sprinkled over the food. The roots used for food, such as soup and stew mixes, and eating parsley for weight loss.

Parsley's Morphology

Persley leaves are two types, flat leaves (Petroselinum Crispum Neapolitanum) and curly leaves (Petroselinum Crispum Var.Crispum). Both of these types have long been use for herb and cooking ingredients. Then, there also a kind of root vegetables cultivated in Europe.

Crispum Neapolitanum more resembles wild species, this seed is widely grown because it is easier to cultivate. This species is more resistant to rain and sun. As well as having a more stinging taste, so appropriate for herbal ingredients. Curly leaves are generally cultivate because of its more attractive shape, especially for the decorations sprinkled over the food. There is also a third type, this plant sometimes grows in southern Italy, the stems are thick resembling celery.

This plant grows for two years, here are some of Parsley's morphology that seems common in growth:

1. In the first year, the plant will form a leaf rosette threefold along 10 to 25 cm. Leaf width between 1 to 3 cm.
2. Has a taproot that is able to store food during winter. In the second year, the stems start flowering when the height reaches 75 cm. Leaves appear shorter and erect, diameter between 3 to 10 cm.
3. The leaves appear yellow to turn greenish yellow.
4. Parsley seeds are oval, seed length 2 to 3 mm and seeds are rather prominent at the top.
5. Parsley usually dies after seed maturation.

Parsley for root vegetables cultivated from Petroselinum Crispum Radicosum, or Petroselinum Crispum Var.Tuberosum. This parsley develops roots that are much thicker than the kind cultivated for the leaves. Parsley roots commonly found in central and eastern European cuisine, used in soups and stews, even eaten raw like carrots. Parsley root looks similar to sweet potato, because it is one of Apiaceae's relatives. But the roots are very different from their relatives.

Reference

• Petroselinum crispum, Germplasm Resources Information Network
• Root parsley, image courtesy of Wikimedia Commons.