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{{About|the herb|the British children's television character|Parsley the Lion}}
{{Refimprove|date=May 2007}}
{{Taxobox
| color = lightgreen with purple
| name = Parsley
| image = Koeh-103.jpg
| image_width = 250px
| image_caption = Parsley
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Dicotyledon|Magnoliopsida]]
| ordo = [[Apiales]]
| familia = [[Apiaceae]]
| genus = [[Petroselinum]]
| subdivision_ranks = Species
| subdivision =
*''[[Petroselinum crispum]]''
*''[[Petroselinum crispum var. neapolitanum]]''
}}
{{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 }}
'''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]].
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."<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"/>
[[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"/>
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 [[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.
==Medicinal uses==
*[[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}}
*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]].
*When crushed and rubbed on the skin, parsley can reduce itching in [[mosquito]] bites.{{Fact|date=May 2007}}
==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.<ref>{{cite web |url=http://www.drugs.com/npc/parsley.html |title=Parsley information on Drugs.com }}</ref>
*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.
*Parsley oil contains [[furanocoumarins]] and [[psoralens]] which leads to extreme [[photosensitivity]] if used orally.{{Fact|date=May 2007}}
== External links ==
{{commons|Petroselinum crispum|Parsley}}
*[http://plants.usda.gov/java/profile?symbol=PECR2 PLANTS Profile for Petroselinum crispum (parsley) |USDA PLANTS]
*[http://www.just-think-it.com/parsley.htm Parsley, an unsung Hero] by Floyd Maxwell
==References==
<references/>
== Gallery ==
<gallery>
Image:Parsley bush.jpg|Parsley Bush
Image:Parsley Curled.jpg|Curled Parsley
image:Parsley Flat.jpg|Flat Parsley
Image:Petroselinum neapolitanum flower.jpg|Flat Parsley flower
</gallery>
{{Herbs & spices}}
[[Category:Apiaceae]]
[[Category:Herbs]]
[[Category:Leaf vegetables]]
[[Category:Medicinal plants]]
[[Category:Root vegetables]]
{{Refimprove|date=May 2007}}
{{Taxobox
| color = lightgreen with purple
| name = Parsley
| image = Koeh-103.jpg
| image_width = 250px
| image_caption = Parsley
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Dicotyledon|Magnoliopsida]]
| ordo = [[Apiales]]
| familia = [[Apiaceae]]
| genus = [[Petroselinum]]
| subdivision_ranks = Species
| subdivision =
*''[[Petroselinum crispum]]''
*''[[Petroselinum crispum var. neapolitanum]]''
}}
{{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 }}
'''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]].
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."<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"/>
[[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"/>
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 [[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.
==Medicinal uses==
*[[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}}
*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]].
*When crushed and rubbed on the skin, parsley can reduce itching in [[mosquito]] bites.{{Fact|date=May 2007}}
==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.<ref>{{cite web |url=http://www.drugs.com/npc/parsley.html |title=Parsley information on Drugs.com }}</ref>
*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.
*Parsley oil contains [[furanocoumarins]] and [[psoralens]] which leads to extreme [[photosensitivity]] if used orally.{{Fact|date=May 2007}}
== External links ==
{{commons|Petroselinum crispum|Parsley}}
*[http://plants.usda.gov/java/profile?symbol=PECR2 PLANTS Profile for Petroselinum crispum (parsley) |USDA PLANTS]
*[http://www.just-think-it.com/parsley.htm Parsley, an unsung Hero] by Floyd Maxwell
==References==
<references/>
== Gallery ==
<gallery>
Image:Parsley bush.jpg|Parsley Bush
Image:Parsley Curled.jpg|Curled Parsley
image:Parsley Flat.jpg|Flat Parsley
Image:Petroselinum neapolitanum flower.jpg|Flat Parsley flower
</gallery>
{{Herbs & spices}}
[[Category:Apiaceae]]
[[Category:Herbs]]
[[Category:Leaf vegetables]]
[[Category:Medicinal plants]]
[[Category:Root vegetables]]
