Parsley dishes, including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and stocks. is sold in food markets as a bundle of both types of fresh herbs. In some Brazilian regions, chopped parsley may be replaced by chopped coriander (also called cilantro, in Portuguese) in the mixture. Parsley is a key ingredient in several Middle Eastern salads such as Lebanese "tabbouleh"; it is also often mixed in with the chickpeas and/or fava beans while making falafel (that gives the inside of the falafel its green color). Parsley Parsley or garden parsley (Petroselinum crispum) is a species of flowering
Parsley stems resembling celery. Another type of parsley is grown as a root vegetable, the Hamburg root parsley ("P. crispum radicosum" group, syn. "P. crispum" var. "tuberosum"). This type of parsley produces much thicker roots than types cultivated for their leaves. Although seldom used in Britain and the United States, root parsley is common in central and eastern European cuisine, where it is used in soups and stews, or simply eaten raw, as a snack (similar to carrots). Although root parsley looks similar to the parsnip, which is among its closest relatives in the family Apiaceae, its taste is quite different.