Parsley

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Parsley
Parsley
Parsley
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Apiales
Family: Apiaceae
Genus: Petroselinum
Species: Petroselinum crispum
Subspecies

Petroselinum crispum var. neapolitanum

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Parsley (raw)
Nutritional value per 100 g (3.5 oz)
Energy 40 kcal   150 kJ
Carbohydrates     6.3 g
- Sugars  0.9 g
- Dietary fiber  3.3 g  
Fat0.8 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 mg8%
Folate (Vit. B9)  152 μg 38%
Vitamin C  133.0 mg222%
Calcium  138.0 mg14%
Iron  6.2 mg50%
Magnesium  50.0 mg14% 
Phosphorus  58.0 mg8%
Potassium  554 mg  12%
Zinc  1.1 mg11%
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database</td></tr></table>

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.

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 cultivarsTemplate:Fix/category[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."[1] Germination is inconsistent and may require 3-6 weeks.[1]

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.[1]

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

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

Health risks

References

  1. 1.0 1.1 1.2 John W. Jett. "That Devilish Parsley." West Virginia University Extension Service. Last retrieved April 26, 2007.
  2. Kreydiyyeh S, Usta J (2002). "Diuretic effect and mechanism of action of parsley". Journal of ethnopharmacology. 79 (3): 353–7. PMID 11849841. doi:10.1016/S0378-8741(01)00408-1. 
  3. "Parsley information on Drugs.com". 

See also

External links

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Parsley Massacre

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