Flora canaria > Especies silvestres
Petroselinum crispum
Petroselinum crispum (Mill.) Fuss
Familia
APIACEAE
Perejil
Petroselinum crispum, commonly known as parsley, is a biennial herbaceous plant of the Apiaceae family, native to the Mediterranean region and widely cultivated throughout the world as a culinary condiment, aromatic herb and vegetable.
It is a biennial herbaceous plant, although it can also be grown as an annual. It forms a feathery rosette of deeply lobed leaves, reaches a height of 30 cm and has flowering stems that can exceed 120 cm in height, bearing small yellowish-green and black flowers.
It has been cultivated for over three thousand years and is one of the most popular aromatic plants in global cuisine.
The ‘large parsley’ variety, *Petroselinum sativum tuberosum*, has a thickened, axonomorphic root, similar to a parsnip, which is consumed as a vegetable, either raw or cooked. This variety has larger, rougher leaves than those of common parsley and is more similar to the wild species.
It is naturalised in vegetable gardens, gardens and sometimes on roadsides, along walls, in crops, etc., throughout Europe and parts of Asia. It has also become acclimatised in temperate regions of the Americas.
El Hierro, La Palma, La Gomera, Tenerife, Gran Canaria, Fuerteventura, Lanzarote
Perejil
Petroselinum crispum, commonly known as parsley, is a biennial herbaceous plant of the Apiaceae family, native to the Mediterranean region and widely cultivated throughout the world as a culinary condiment, aromatic herb and vegetable.
It is a biennial herbaceous plant, although it can also be grown as an annual. It forms a feathery rosette of deeply lobed leaves, reaches a height of 30 cm and has flowering stems that can exceed 120 cm in height, bearing small yellowish-green and black flowers.
It has been cultivated for over three thousand years and is one of the most popular aromatic plants in global cuisine.
The ‘large parsley’ variety, *Petroselinum sativum tuberosum*, has a thickened, axonomorphic root, similar to a parsnip, which is consumed as a vegetable, either raw or cooked. This variety has larger, rougher leaves than those of common parsley and is more similar to the wild species.
It is naturalised in vegetable gardens, gardens and sometimes on roadsides, along walls, in crops, etc., throughout Europe and parts of Asia. It has also become acclimatised in temperate regions of the Americas.
El Hierro, La Palma, La Gomera, Tenerife, Gran Canaria, Fuerteventura, Lanzarote
