coarse erect biennial Old World herb introduced as a weed in eastern North America
fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads
marked by extreme lack of restraint or control
in a natural state; not tamed or domesticated or cultivated
deviating widely from an intended course
(of colors or sounds) intensely vivid or loud
