Large-leaf parsley, also known as mountain parsley, short-fruited celery, mountain celery, is a perennial herb of the genus Anise in the family Umbellifera.
4.2 Resource distribution and growth habits
The flowering period of large-leaved parsley is from July to August, and the fruit period is from August to September. It grows in the mountains at an altitude of about 1000 meters, in coniferous and broad-leaved mixed forests, under the mixed forests, forest edges, ditch edges, tianbian wetlands or valley grasses, and is mainly produced in the mountainous areas of Liaoning, Jilin, Heilongjiang and other provinces in China. It grows well in soil with deep soil layer and rich organic matter, the light requirements are not strict, sufficient scattered light is required, and the plant grows poorly under strong light conditions and is easy to age. In addition, macrophylla parsley has a good growth state in the mixed coniferous and broad-leaved forests with a depression closure of 50%-60%, especially in the late growth stage, the plant is strong, the seed volume is large, and the particles are full.
4.3 Ingredients and Uses
Because the large-leaf parsley naturally grows in the forest environment, emerald green and leafy, the fragrance is strong, generally harvested its young seedlings for edible product organs, delicious taste, nutrients in wild vegetables are higher, rich in protein, fat, crude fiber, carbohydrates, carotene, vitamin B1, B2, vitamin C, hydrochloric acid, calcium iron phosphorus, etc., is a high-grade rare vegetable in celery, is one of the color, aroma and taste of mountain wild vegetables.
4.4 Status of resources
The distribution area of large-leaf parsley is wide, the natural storage is large, and it is one of the traditional export wild vegetable varieties in China. However, in recent years, due to the continuous reduction of the area of natural forests and the development and utilization of barren hillside land, the area where parsley large-leaved parsley lives is also decreasing. On the other hand, the emergence of wild vegetables in recent years is off-season cultivation, and wild roots are harvested in large quantities in autumn for implantation in greenhouses. The harvest of young stems and leaves in the spring and the planting of roots in the autumn harvest have led to a sharp decline in the amount of wild resources. In some areas, resource depletion has occurred.
![Northeast wild mountain vegetable large leaf parsley, the taste is fresh and tender, dispel wind and dehumidification, rich in nutrition[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)