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