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Parsley (view source)

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__NOTOC__{{Plantbox
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| name = ''LATINNAME''  <!--- replace LATINNAME with the actual latin name -->
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| common_names =    <!--- if multiple, list all, if none, leave blank -->
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| growth_habit = ?  <!--- tree, shrub, herbaceous, vine, etc -->
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| high = ?  <!--- 1m (3 ft) -->
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| wide =    <!--- 65cm (25 inches) -->
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| origin = ?  <!--- Mexico, S America, S Europe, garden, etc -->
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| poisonous =    <!--- indicate parts of plants which are known/thought to be poisonous -->
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| lifespan =    <!--- perennial, annual, etc -->
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| exposure = ?  <!--- full sun, part-sun, semi-shade, shade, indoors, bright filtered (you may list more than 1) -->
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| water = ?  <!--- frequent, regular, moderate, drought tolerant, let dry then soak -->
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| features =    <!--- flowers, fragrance, fruit, naturalizes, invasive -->
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| hardiness =    <!--- frost sensitive, hardy, 5°C (40°F), etc -->
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| bloom =    <!--- seasons which the plant blooms, if it is grown for its flowers -->
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| usda_zones = ?  <!--- eg. 8-11 -->
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| sunset_zones =    <!--- eg. 8, 9, 12-24, not available -->
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| color = IndianRed
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| image = Parsley bush.jpg
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| image_width = 240px    <!--- leave as 240px if horizontal orientation photo, or change to 180px if vertical -->
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| image_caption = Parsley Bush
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| regnum = Plantae
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| divisio = Magnoliophyta
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| classis = Magnoliopsida
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| ordo = Apiales
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| familia = Apiaceae
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| genus = Petroselinum
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}}
 
{{Inc|
 
{{Inc|
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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.
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Parsley (Petroselinum hortense, which see). 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.
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The addition of a bit of parsley foliage, finely chopped heightens the flavor of soups, fish, and the like. The principal use of this vegetable, however, is for garnishing meats and fish and other dishes, and for this purpose it seems to be the vegetable par excellence, equally desirable in the home as on the hotel table.
 
The addition of a bit of parsley foliage, finely chopped heightens the flavor of soups, fish, and the like. The principal use of this vegetable, however, is for garnishing meats and fish and other dishes, and for this purpose it seems to be the vegetable par excellence, equally desirable in the home as on the hotel table.
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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  
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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  
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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  
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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.
 
crown cut at once.
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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  
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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.
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of leaf-yield may be prolonged for a time. Seed is easily gathered and cleaned.
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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.
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T. Greiner.
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{{About|the herb|the British children's television character|Parsley the Lion}}
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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.{{SCH}}
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{{Refimprove|date=May 2007}}
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{{Taxobox
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| color = lightgreen with purple
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| name = Parsley
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| image = Koeh-103.jpg
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| image_width = 250px
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| image_caption = Parsley
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| regnum = [[Plant]]ae
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| divisio = [[Flowering plant|Magnoliophyta]]
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| classis = [[Dicotyledon|Magnoliopsida]]
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| ordo = [[Apiales]]
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| familia = [[Apiaceae]]
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| genus = [[Petroselinum]]
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| subdivision_ranks = Species
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| subdivision =
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*''[[Petroselinum crispum]]''
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*''[[Petroselinum crispum var. neapolitanum]]''
   
}}
 
}}
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{{nutritionalvalue | name=Parsley (raw) | kJ=151| protein=3.0 g | fat=0.8 g | carbs=6.3 g | fiber=3.3 g | | sugars=0.9 g | iron_mg=6.2 | calcium_mg=138.0 | magnesium_mg=50.0 | phosphorus_mg=58.0 | potassium_mg=554 | zinc_mg=1.1 | vitC_mg=133.0 | pantothenic_mg=0.4 | vitB6_mg=0.1 | folate_ug=152 | thiamin_mg=0.1 | riboflavin_mg=0.2 | niacin_mg=1.3 | right=1 | source_usda=1 }}
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'''Parsley''' (''Petroselinum crispum'') is a bright [[green]], [[biennial plant|biennial]] [[herb]], also used as [[spice]]. It is very common in [[Middle Eastern cuisine|Middle Eastern]], [[European cuisine|European]], and [[American cuisine|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 (food)|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 [[cultivar]]s{{Fact|date=May 2007}}.  One of the compounds of the essential oil is [[apiol]].
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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.
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The use of curly leaf parsley is often favored, because it cannot be confused with [[poison hemlock]], like flat leaf parsley or [[chervil]].
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== Cultivation ==
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==Cultivation==
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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."<ref name ="Jett">John W. Jett. [http://www.wvu.edu/~agexten/hortcult/herbs/parsley.htm "That Devilish Parsley."] West Virginia University Extension Service. Last retrieved April 26, 2007.</ref>  Germination is inconsistent and may require 3-6 weeks.<ref name ="Jett"/>
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{{edit-cult}}<!--- Type cultivation info below this line, then delete this entire line -->
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[[Furanocoumarin]]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 [[Competition (biology)|compete]] with nearby plants. However, parsley itself may be affected by the furanocoumarins.  Soaking parsley seeds overnight before [[sowing]] will shorten the germination period.<ref name="Jett"/>
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===Propagation===
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{{edit-prop}}<!--- Type propagation info below this line, then delete this entire line -->
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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.
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===Pests and diseases===
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{{edit-pests}}<!--- Type pest/disease info below this line, then delete this entire line -->
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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 [[Southwest Asia|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 [[Stock (food)|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.
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==Species==
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<!--  This section should be renamed Cultivars if it appears on a page for a species (rather than genus), or perhaps Varieties if there is a mix of cultivars, species, hybrids, etc    -->
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==Medicinal uses==
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==Gallery==
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*[[herbal tea|Tea]] may be used as an [[enema]]. Chinese and German [[herbalism|herbologists]] recommend parsley tea to help control [[high blood pressure]], and the [[Cherokee Indians]] used it as a [[tonic]] to strengthen the [[Urinary bladder|bladder]]. It is also often used as an [[emmenagogue]].{{Fact|date=May 2007}}
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*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.<ref>{{cite journal |author=Kreydiyyeh S, Usta J |title=Diuretic effect and mechanism of action of parsley |journal=Journal of ethnopharmacology |volume=79 |issue=3 |pages=353-7 |year=2002 |pmid=11849841}}</ref> It is also valued as an [[aquaretic]].
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*When crushed and rubbed on the skin, parsley can reduce itching in [[mosquito]] bites.{{Fact|date=May 2007}}
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==Health risks==
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*Parsley should not be consumed by pregnant women. Parsley as an oil, root, leaf, or seed could lead to uterine stimulation and preterm labor.<ref>{{cite web |url=http://www.drugs.com/npc/parsley.html |title=Parsley information on Drugs.com }}</ref>
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*Parsley is high (1.70 [[gram|g]] per 100 g, [http://www.guinealynx.com/diet_oxalic.html]) in [[oxalic acid]], a compound involved in the formation of [[kidney stone]]s and nutrient deficiencies.
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*Parsley oil contains [[furanocoumarins]] and [[psoralens]] which leads to extreme [[photosensitivity]] if used orally.{{Fact|date=May 2007}}
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== External links ==
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{{commons|Petroselinum crispum|Parsley}}
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*[http://plants.usda.gov/java/profile?symbol=PECR2 PLANTS Profile for Petroselinum crispum (parsley) |USDA PLANTS]
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*[http://www.just-think-it.com/parsley.htm Parsley, an unsung Hero] by Floyd Maxwell
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==References==
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<references/>
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== Gallery ==
   
<gallery>
 
<gallery>
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Image:Parsley bush.jpg|Parsley Bush
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Image:Koeh-103.jpg|Parsley
 
Image:Parsley Curled.jpg|Curled Parsley
 
Image:Parsley Curled.jpg|Curled Parsley
 
image:Parsley Flat.jpg|Flat Parsley
 
image:Parsley Flat.jpg|Flat Parsley
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Image:Petroselinum neapolitanum flower.jpg|Flat Parsley flower
   
</gallery>
 
</gallery>
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{{Herbs & spices}}
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==References==
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*[[Standard Cyclopedia of Horticulture]], by L. H. Bailey, MacMillan Co., 1963
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<!--- xxxxx  *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381  -->
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<!--- xxxxx  *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432  -->
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<!--- xxxxx  *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608  -->
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==External links==
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*{{wplink}}
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{{stub}}
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[[Category:Categorize]]
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[[Category:Apiaceae]]
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<!--  in order to add all the proper categories, go to http://www.plants.am/wiki/Plant_Categories and copy/paste the contents of the page here, and then follow the easy instructions!    -->
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[[Category:Herbs]]
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[[Category:Leaf vegetables]]
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[[Category:Medicinal plants]]
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[[Category:Root vegetables]]
 
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