French parsley

French parsley (uncountable)

1. garden chervil (Anthriscus cerefolium)
   • [2006, Susheela Raghavan, Handbook of Spices, Seasonings, and Flavorings, second edition, CRC Press, →ISBN, page 84:

     Called French parsley by Europeans, chervil is a symbol of new life for them, because of its resemblance to myrrh given to baby Jesus.]

   • [2009, Thomas DeBaggio; Arthur O. Tucker, The Encyclopedia of Herbs […] , Timber Press, →ISBN, page 154:

     Is it any wonder that a synonym for chervil is French parsley?]

2. curly parsley (Petroselinum crispum)
3. (uncommon) flat-leafed parsley, more commonly Italian parsley (Petroselinum crispum var. neapolitanum)
   • 2020, Ken Cox; Caroline Beaton, Fruit and Vegetables for Scotland: What to Grow and How to Grow It‎, Birlinn Ltd, →ISBN:

     […] the best to grow for flavour is the flat-leafed French variety. […] Curled parsley, which Ken abhors, is slightly hardier and is likely to crop longer before flowering than French parsley. Plants grow to 20cm high for curly and 30cm for French.

Both flat-leafed and curly parsley are common in French cooking, with the latter being preferred in classic northern and Parisian cuisine, and the former in southern and Mediterranean regions.[1]

• Chinese parsley
• Italian parsley