I've never considered parsley a veggie. Herbs != veggies!!
Then again, looks like parsley is a cousin of carrots and celery. How the f are carrots and celery related? At least the evolution of the mustard plant make sense in how they became broccoli, kale, brussels sprouts, cabbage and cauliflower. That makes total sense to me. A thick sturdy rooty vegetable and a waterlogged vegetable are pretty extremely different.
Edit: Leaf structure is pretty much the same though....same with parsley. I can toats buy that parsley is just the parts of carrots you throwaway because those leaves are way too similar.
I've never considered parsley a veggie. Herbs != veggies!!
Then again, [looks like parsley is a cousin of carrots and celery](https://en.wikipedia.org/wiki/Apiaceae). How the f are carrots and celery related? At least the evolution of the mustard plant make sense in how they became broccoli, kale, brussels sprouts, cabbage and cauliflower. That makes total sense to me. A thick sturdy rooty vegetable and a waterlogged vegetable are pretty extremely different.
Edit: Leaf structure is pretty much the same though....same with parsley. I can toats buy that parsley is just the parts of carrots you throwaway because those leaves are way too similar.
I don't think I have ever seen such a large proportion of parsley added to a dish in my life. Wouldn't that just diminish the taste of the salmon entirely? Maybe that was the goal.