'Parsley' (''Petroselinum crispum'') is a bright
green,
biennial herb, also used as
spice. It is very common in
Middle Eastern,
European, and
American cooking. Parsley is used for its
leaf in much the same way as
coriander (which is also known as ''Chinese parsley'' or ''cilantro''), although it has a milder flavor. Two forms of parsley are used as herbs: curly leaf and Italian, or flat leaf (''P. neapolitanum''). Curly leaf parsley is often used as a
garnish. Many people think flat leaf parsley has a stronger flavor, and this opinion is backed by chemical analysis which finds much higher levels of
essential oil in the flat-leaved
cultivars. One of the compounds of the essential oil is
apiol.
Another type of parsley is grown as a
root vegetable. This type of parsley produces much thicker roots than types cultivated for their leaves. Although little known in Britain and the United States, root parsley is very common in Central and Eastern European cuisine, where it is used in most soups or stews. Though it looks similar to
parsnip it tastes quite different.
The use of curly leaf parsley is often favored, because it cannot be confused with
poison hemlock, like flat leaf parsley or
chervil.
Cultivation
Parsley's
germination is notoriously difficult. Tales have been told concerning its lengthy germination, with some suggesting that "germination was slow because the seeds had to travel to hell and back two, three, seven, or nine times (depending on sources) before they could grow."
[John W. Jett. "That Devilish Parsley." West Virginia University Extension Service. Last retrieved April 26, 2007.] Germination is inconsistent and may require 3-6 weeks.
s in parlsey's
seed coat may be responsible for parsley's problematic germination. These compounds may inhibit the germination of other seeds, allowing parsley to
compete with nearby plants. However, parsley itself may be affected by the furanocoumarins. Soaking parsley seeds overnight before
sowing will shorten the germination period.
Parsley grows well in a deep pot, which helps accommodate the long
taproot. Parsley grown indoors requires at least five hours of sunlight a day.
In parts of Europe, and particularly in West Asia, many foods are served with chopped parsley sprinkled on top. The fresh flavor of parsley goes extremely well with fish. Parsley is a key ingredient in several
West Asian salads, e.g.,
tabbouleh which is the
national dish of
Lebanon. In Southern and Central Europe, parsley is part of
bouquet garni, a bundle of fresh herbs used to flavor
stocks,
soups, and
sauces. Additionally, parsley is often used as a
garnish.
Persillade is mixture of chopped garlic and chopped parsley.
Gremolata is a mixture of parsley, garlic, and lemon zest.
Medicinal uses
★
Tea may be used as an
enema. Chinese and German
herbologists recommend parsley tea to help control
high blood pressure, and the
Cherokee Indians used it as a
tonic to strengthen the
bladder. It is also often used as an
emmenagogue.
★ Parsley also appears to increase
diuresis by inhibiting the
Na+/K+-ATPase pump in the kidney, thereby enhancing
sodium and
water excretion while increasing
potassium reabsorption.
[1] It is also valued as an
aquaretic.
★ When crushed and rubbed on the skin, parsley can reduce itching in
mosquito bites.
Health risks
★ Parsley should not be consumed by pregnant women. Parsley as an oil, root, leaf, or seed could lead to uterine stimulation and preterm labor.
[2]
★ Parsley is high (1.70
g per 100 g,
[1]) in
oxalic acid, a compound involved in the formation of
kidney stones and nutrient deficiencies.
★ Parsley oil contains
furanocoumarins and
psoralens which leads to extreme
photosensitivity if used orally.
External links
★
PLANTS Profile for Petroselinum crispum (parsley) |USDA PLANTS
References
1. Diuretic effect and mechanism of action of parsley, Kreydiyyeh S, Usta J, , , Journal of ethnopharmacology, 2002
2. Parsley information on Drugs.com
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