parsley
“Du persil, du cresson, de la fougère et de mille autres végétaux communs, ils tirent des chapiteaux ou des frises d'une beauté de ligne, d'une hardiesse et d'une sûreté d'interprétation qui nous étonnent et nous émerveillent.” — From parsley, watercress, ferns, and a thousand other common plants, they derive capitals and friezes of a linear beauty—of a boldness and sureness of interpretation—that astonish and amaze us.
Related: persillade
Inherited from Old French persil, peresil, perresil, inherited from Latin petroselīnum (possibly through a Vulgar Latin *petrosīnu, compare Sicilian pitrusinu and the Old French variant persin, later with the suffix -il; or through Early Medieval Latin petrosilio), itself from Ancient Greek πετροσέλῑνον (petrosélīnon), from πέτρος (pétros, “stone”) + σέλῑνον (sélīnon, “celery”).