Petroselinum crispum neapolitanum
- noun
:
perejil italiano
- Many chefs prefer Petroselinum crispum neapolitanum for its robust flavor in Mediterranean dishes.
Examples
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You can substitute Petroselinum crispum neapolitanum for curly parsley in most recipes.
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I added Petroselinum crispum neapolitanum to the salad for extra flavor.
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The market was out of Petroselinum crispum neapolitanum, so I used another herb instead.
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Have you ever tried cooking with Petroselinum crispum neapolitanum?
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Many chefs prefer Petroselinum crispum neapolitanum for its robust flavor in Mediterranean dishes.
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You can substitute Petroselinum crispum neapolitanum for curly parsley in most recipes.
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I added Petroselinum crispum neapolitanum to the salad for extra flavor.
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 herb with green leaves used to add flavor and color to food, also called parsley
Surface Forms
Morphology
Petroselinum + crispum + neapolitanum
The phrase is a scientific Latin name (genus + specific/varietal epithets) so, in principle, a learner who knows 'Petroselinum' means parsley and recognizes 'neapolitanum' as Neapolitan/Italian could infer it refers to an Italian variety of parsley. However, the form uses specialized Latin botanical terms (with 'crispum'/'neapolitanum' not being common English words), so the exact culinary sense and variety are not fully predictable for an average B1 learner without prior exposure.
Etymology
Petroselinum crispum neapolitanum may come from old words: Petroselinum meaning 'stone' and 'celery', crispum meaning 'curled', and neapolitanum meaning 'from Naples'. So, the name gives a clear picture of a curled parsley related to celery that came from southern Italy, and that's why people call it 'Italian parsley' today.