In the second season of growth, seed stalks rise about 1 metre (3.3 feet) tall and are topped by compound umbels of small, greenish yellow flowers followed by tiny fruits, or seeds, similar to those of a carrot but without spines. Parsley seedlings are small and weak; they emerge with difficulty from heavy crusty soils.
Parsley contains less than 0.5 percent essential oil, the principal component of which is a pungent, oily, green liquid called apiol.
Hamburg parsley, or turnip-rooted parsley (Petroselinum crispum, variety tuberosum), is grown for its large white parsniplike root, which is popular in Europe.
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