Petroselinum crispum
- noun
:
perejil rizado
- Chefs frequently use Petroselinum crispum to add color and taste to dishes.
Examples
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The botanical name for common parsley is Petroselinum crispum.
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I love adding Petroselinum crispum to my salads.
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Petroselinum crispum is often grown in home gardens for its flavorful leaves.
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The Petroselinum crispum in my garden is thriving.
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Petroselinum crispum is commonly used as a garnish on many popular dishes.
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Many people add Petroselinum crispum to their cooking for extra flavor.
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In Italian cuisine, Petroselinum crispum is an essential ingredient in various sauces.
Synonyms
58
1.0
A small green plant with flat or curly leaves used to add flavor to food
1
2.7
An herb with flat broad leaves that people use in cooking for its strong flavor
1
3.4
A small plant with flat dark green leaves that adds a mild fresh taste to food
A small aromatic herb with curly leaves used to flavour soups and salads
A parsley with flat leaves used in cooking for its strong flavor
Surface Forms
Morphology
Petroselinum + crispum
This is a Latin scientific binomial rather than a regular English compositional phrase; knowing the first element as a plant genus does not reliably let a B1 learner infer the common name 'parsley', and the second element 'crispum' is not given as an English lexical item in the input. Because the meaning (parsley) is lexicalized in a specialized taxonomic form and not transparently compositional for average learners, the expression is opaque.
Etymology
Petroselinum crispum may come from old Greek words meaning 'rock' and 'celery', and the second word crispum means 'curly' because the leaves are ruffled. So the name points to a parsley that grew on rocks and had curly leaves, which helps you remember that this is the common parsley used in cooking.