Taxon:
Petroselinum crispum (Mill.) Fuss var. crispum
Summary
Verified:
09/22/1998
ARS Systematic Botanists.
Autonyms (not in current use), synonyms and invalid designations
Reference(s)
- Leung, A. Y. & S. Foster. 1996. Encyclopedia of common natural ingredients used in food, drugs, and cosmetics, ed. 2 Note: = Petroselinum crispum
- Liberty Hyde Bailey Hortorium. 1976. Hortus third.
- Mansfeld, R. 1959. Die Kulturpflanze, Beiheft 2.
- Porcher, M. H. et al. Searchable World Wide Web Multilingual Multiscript Plant Name Database (MMPND) (on-line resource). URL: http://www.plantnames.unimelb.edu.au/Sorting/Frontpage.html
- Rehm, S. 1994. Multilingual dictionary of agronomic plants
Common names
English
double curled parsley – parsley – French
persil frisé – German
Petersilie – Portuguese
salsa – Spanish
perejil –
Distribution
order_code | Status | Continent | Subcontinent | Country | State | Note |
2 | Cultivated | | | | | widely cult. |
4 | Naturalized | | | | | widely natzd. |
Cultivated
(widely cult.)
Naturalized
(widely natzd.)
Economic Uses
Usage | Type | Note | Reference |
Food additives | flavoring | | Leung, A. Y. & S. Foster. 1996. Encyclopedia of common natural ingredients used in food, drugs, and cosmetics, ed. 2 Note: = Petroselinum crispum |
Materials | essential oils | | Leung, A. Y. & S. Foster. 1996. Encyclopedia of common natural ingredients used in food, drugs, and cosmetics, ed. 2 Note: = Petroselinum crispum |