Yes, parsley is related to cabbage as both belong to the Apiaceae family. While parsley is classified under the genus Petroselinum, cabbage belongs to the genus Brassica. Both plants are part of the broader group of flowering plants known as angiosperms, but they are not closely related within their respective genera.
Yes they can, just make sure not to overfeed it with leafy greens such as parsley, cabbage, spinach, kale, etc.
No
Potatoes are always a good choice. Butter potatoes, potatoe pancake, potatoes with parsley... You can also use red cabbage.
pak choi
Horseradish
Lettuce Spinach Cabbage Kale Turnip greens Mustard greens Collard greens
The plant with white flowers that is related to parsley is called "cow parsley," scientifically known as Anthriscus sylvestris. It is a wildflower commonly found in Europe and parts of Asia, characterized by its delicate, umbrella-like clusters of small white flowers. Cow parsley is often mistaken for other plants in the Apiaceae family, including the toxic hemlock.
rock and roll:) :)
It is a cruciferous vegetable in 'Brassica', related to broccoli and cabbage
stale kale
Ingredients1 ea Head of cabbage (or 1/2)6 ea Tomatoes (or 3)Black olives Sprigs of parsley 1/2 c Oil (or 1/3)1/4 c Vinegar or lemon juiceClean the cabbage. Cut it in half. Shred. Place in a strainer and wash under running water for several minutes; drain well. Wash and slice half the tomatoes; cut the others into wedges. Mound the cabbage in the center of a round platter; surround with tomato slices. Place an olive in the center of the cabbage and circle it with tomato wedges. Place a sprig of parsley in the olive and scatter other olives on the cabbage. Just before serving, pour oil & vinegar dressing or oil & lemon dressing over it. Salt lightly.
The Hungarian word for parsley is petrezselyemIt is widely available in Hungarian markets. The variety sold is the flat leafed kind known as "Italian" in the U.S.