Parsley
Read about Parsley in the Standard Cyclopedia of Horticulture
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Parsley (Petroselinum hortense, which see). Fig. 2764. A leaf vegetable, used for garnishing and flavoring. While indispensable in the market-garden, parsley is not usually found in the home-gardens in this country.
A very few plants of parsley will suffice for the home- garden, and any spot of good soil will do for starting them from seed. Sow as early in spring as practicable, either in an early hotbed or coldframe, or in open ground. Parsley seed germinates somewhat slowly, and the plants are feeble at first. In open ground, early sowing aids the plants to get ahead of the weeds. In larger patches the rows should be a foot apart, and seed sown rather thinly in shallow drills. Thin the plants to stand 4 to 8 inches apart, and cultivate same as carrots. Gather the leaves as needed. For use in winter and early spring, start plants in open ground in early fall, and on the approach of cold weather set them in a corner of the greenhouse bench, or in a box or keg filled with rich loam placed in a light kitchen or cellar window. Old roots, if still vigorous, may be lifted in autumn and treated the same as seedlings. Parsley will stand considerable frost. Although biennial or perennial, a new stock should be started every year. The plants usually bear better if the leaves are removed a few at a tune rather than to have the entire crown cut at once. When the plant is a year old (sooner or later), it throws up seed-stalks, and produces seed in abundance, even under glass protection. By keeping the seed-stalks closely cut out, the season of leaf-yield may be prolonged for a time. Seed is easily gathered and cleaned. The varietal differences lie chiefly in the foliage, which in some sorts is rather coarse, as in the Plain or Common, or more finely divided, as in the Curled, Double Curled, Moss Curled, and Fern-leaved. T. Greiner.
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| *Petroselinum crispum |
Template:Nutritionalvalue 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 cultivarsTemplate:Fact. 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."[1] Germination is inconsistent and may require 3-6 weeks.[1]
Furanocoumarins 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.[1]
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.Template:Fact
- 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.[2] It is also valued as an aquaretic.
- When crushed and rubbed on the skin, parsley can reduce itching in mosquito bites.Template:Fact
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.[3]
- 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.Template:Fact
External links
- PLANTS Profile for Petroselinum crispum (parsley) |USDA PLANTS
- Parsley, an unsung Hero by Floyd Maxwell
References
- ↑ 1.0 1.1 1.2 John W. Jett. "That Devilish Parsley." West Virginia University Extension Service. Last retrieved April 26, 2007.
- ↑ Kreydiyyeh S, Usta J (2002). "Diuretic effect and mechanism of action of parsley". Journal of ethnopharmacology 79 (3): 353-7. PMID 11849841.
- ↑ "Parsley information on Drugs.com".
Gallery
Parsley Bush
Curled Parsley
Flat Parsley
Flat Parsley flower
