Parsley

Parsley
Parsley
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Apiales Family: Apiaceae Genus: Petroselinum Species: Petroselinum crispum
Varieties
''Petroselinum crispum'' var. ''neapolitanum''

Parsley is the common name for a bright green, biennial herb of European origin, Petroselinum crispum, which is extensively cultivated for its leaves, which are used as a garnish or for flavoring food. One variety, the Hamburg parsley (P. crispum var. tuberosum) is cultivated for its edible root. Another variety is the Italian or flat-leaf parsley (P. crispum var neapolitanum).

Description

Parsley belongs to the parsley (or carrot) family, Apiaceae. Also known as the Umbelliferae family (both names, Apiaceae and Umbelliferae, are allowed by the International Code of Botanical Nomenclature), this family comprises unusually aromatic plants with hollow stems, including the parsley, carrot, parsnip, dill, caraway, fennel, and other relatives. The family also includes some highly toxic plants, such as hemlock. Apiaceae is a large family with about 300 genera and more than 3,000 species. The earlier name Umbelliferae derives from the inflorescence being in the form of a compound "umbel." The small flowers are radially symmetrical with five small sepals, five petals, and five stamens.

, 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.

Varieties

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^{[citation needed]}. One of the compounds of the essential oil is apiol. The use of curly leaf parsley may be favored by some because it cannot be confused with poison hemlock, like flat leaf parsley or chervil.

Root parsley

Another type of parsley is grown as a root vegetable, as with hamburg root parsley. 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. Parsnips are among the closest relatives of parsley in the umbellifer family of herbs, although the similarity of the names is a coincidence, parsnip meaning "forked turnip". It is not related to real turnips.

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." Germination is inconsistent and may require 3-6 weeks.

Furanocoumarins in parsley'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 deep pots, which helps accommodate the long taproot. Parsley grown indoors requires at least five hours of sunlight a day.

Companion plant

Parsley is widely used as a companion plant in gardens. Like many other umbellifers, it attracts predatory insects, including wasps and predatory flies to gardens, which then tend to protect plants nearby. They are especially useful for protecting tomato plants, for example the wasps that kill tomato hornworms also eat nectar from parsley. While parsley is biennial, not blooming until its second year, even in its first year it is reputed to help cover up the strong scent of the tomato plant, reducing pest attraction.

Culinary uses

Parsley (raw) Nutritional value per 100 g
Energy 40 kcal   150 kJ
Carbohydrates     6.3 g - Sugars  0.9 g - Dietary fiber  3.3 g   Fat 0.8 g Protein 3.0 g Thiamin (Vit. B1)  0.1 mg   8% Riboflavin (Vit. B2)  0.2 mg   13% Niacin (Vit. B3)  1.3 mg   9% Pantothenic acid (B5)  0.4 mg  8% Vitamin B6  0.1 mg 8% Folate (Vit. B9)  152 μg  38% Vitamin C  133.0 mg 222% Calcium  138.0 mg 14% Iron  6.2 mg 50% Magnesium  50.0 mg 14%  Phosphorus  58.0 mg 8% Potassium  554 mg   12% Zinc  1.1 mg 11%
Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

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.^{[citation needed]}
• 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. It is also valued as an aquaretic.
• When crushed and rubbed on the skin, parsley can reduce itching in mosquito bites.^{[citation needed]}

Health risks

• Parsley should not be consumed as a drug or supplement by pregnant women. Parsley as an oil, root, leaf, or seed could lead to uterine stimulation and preterm labor.
• Parsley is high (1.70% by mass, [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.^{[citation needed]}

See also

• List of culinary herbs and spices
• List of culinary vegetables
• List of plants with edible leaves

External links

• PLANTS Profile for Petroselinum crispum (parsley) |USDA PLANTS
• Parsley, an unsung Hero by Floyd Maxwell
• 20 Facts About Parsley

Parsley Massacre

Gallery

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  Parsley Bush

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  Curled Parsley

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  Flat Parsley

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  Flat Parsley flower

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  Flat Parsley white flower

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  Parsley bush

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