aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food
<noun.food>
Parsley \Pars"ley\ (p[aum]rs"l[y^]), n. [OE. persely, persil, F. persil, L. petroselinum rock parsley, Gr. petrose`linon; pe`tros stone + se`linon parsley. Cf. {Celery}.] (Bot.) An aromatic umbelliferous herb ({Carum Petroselinum}), having finely divided leaves which are used in cookery and as a garnish.
As she went to the garden for parsley, to stuff a rabbit. --Shak.
{Fool's parsley}. See under {Fool}.
{Hedge parsley}, {Milk parsley}, {Stone parsley}, names given to various weeds of similar appearance to the parsley.
{Parsley fern} (Bot.), a small fern with leaves resembling parsley ({Cryptogramme crispa}).
{Parsley piert} (Bot.), a small herb ({Alchemilla arvensis}) formerly used as a remedy for calculus.
Garnish \Gar"nish\, n. 1. Something added for embellishment; decoration; ornament; also, dress; garments, especially such as are showy or decorated.
So are you, sweet, Even in the lovely garnish of a boy. --Shak.
Matter and figure they produce; For garnish this, and that for use. --Prior.
2. (Cookery) Something set round or upon a dish as an embellishment, such as {parsley}. See {Garnish}, v. t., 2. --Smart.
3. Fetters. [Cant]
4. A fee; specifically, in English jails, formerly an unauthorized fee demanded by the old prisoners of a newcomer. [Cant] --Fielding.
{Garnish bolt} (Carp.), a bolt with a chamfered or faceted head. --Knight.
Apiaceae \Apiaceae\ n. 1. a family of plants bearing flowers in umbels; examples are: {parsley}; {carrot}; {anise}; {caraway}; {celery}; {dill}.
Syn: Umbelliferae, family {Umbelliferae}, family {Apiaceae}, carrot family [WordNet 1.5]
Outside, a powerful woman named Elena Ibarra is chopping parsley and peppers in one of the tents.
Swirl to mix and stir in the olives, capers and parsley. Spoon the sauce over the salmon and serve garnished with wedges of lime.
All of this banality is surrounded by parsley sprigs of literary pretension.
It must be proper, meaty ham, of course, with a decent covering of fat into which a smear of mustard and toasted breadcrumbs can be pressed after cooking. A creamily-delicate parsley sauce (laced with a few capers, perhaps) would go well with the ham.
Add a soupcon of tarragon and a few spoonfuls of chopped parsley.
Cut them back hard in a sudden, greedy urge to make bowls of pesto and they are liable to curl up their toes and die. Long gone are the days when sage, parsley and bay were all that the average English cook would contemplate using.
There were poor quality sardines swimming in poor quality oil, denied even a smattering of parsley to cover their misery.
Some herbs are well-known _ basil, marjoram, oregano, thyme, parsley.