Petroselinum crispum : Différence entre versions

Certaines variétés horticoles sont cultivées et même subsponta­nées.

La plante entière est utilisée comme condiment.

Elle est réputée avoir des vertus emménagogues et diurétiques (LEMORDANT et al., 1977).

One of the most important culinary herbs, cultivated from subarctic to most temperate and many tropical regions worldwide for flavouring and garnishing. Used medicinally in Greek and Roman antiquity. Grown as a herb in S Europe from then onwards. Its cultivation spread to Central Europe in the early Middle Ages and to Western and Northern Europe in the 15th and 16th centuries. A rich source of provitamin A and vitamin C. Its apiol and myristicin containing essential oil is used in commerical food flavouring and perfumery. Preparations of fruits, roots and juice are applicated especially in folk medicine as diuretic, tonic and aphrodisiac. Several morphologically differentiated taxa with different use have been selected, which are treated here following in general the more detailed formal classification of Danert (1959).

• crispum : Besides the spontaneous var. silvestre (Alef.) Danert, this convar. contains the flat-leaved var. vulgare (Nois.) Danert and the crisped-leaved var. crispum, the leaves of which are used fresh for garnishing and, also dehydrated or frozen, for seasoning soups, salads, vegetable, meat and fish dishes. The world's largest producers of common parsley are the USA (California, New Jersey, Florida, Texas) and in Europe, besides Eastern European countries, Italy, France and the Netherlands. The Neapolitan parsley, var. neapolitanum Danert, has been rarely cultivated in southern Italy and Libya for its fleshy petiols and ribs, eaten as a vegetable. There is much further variability, especially in leaf size, shape and dissection patterns.
• radicosum : Grown for the swollen taproots, eaten cooked as a vegetable and in soups or sometimes dried and ground into powder for use as a flavouring. The flat or crisped (var. erfurtense Danert; selected at the end of the 19th cent. in Germany, meanwhile extinct in cultivation) leaves are used like those of var. vulgare and var. crispum. Turnip-rooted parsley has been selected relatively late, probably in the beginning of the 16th cent. in Holland or Germany. Now predominantly grown in Eastern Europe, Germany, the Netherlands, Denmark and Great Britain.