Object: Parsley - Pot herbs - Petroselinum crispum

Parsley is a biennial plant used in European cooking and medicine.   Fresh green leaves in salads and cooked into stews, and roots that can be roasted or boiled make it a very useful plant.   It was very common in French cooking, and may have come to New Netherland with the French Huguenots.  

See a detailed article on the archeology of plant life in New Amsterdam by Joel Grossman, PhD. here.  Courtesy of the Holland Society of New York.