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Family: N.O. Umbellifera
Synonyms: Apium petroselinum (Linn.). Petroselinum lativum (Hoffm.). Petersylinge. Persely. Persele.
Parts Used: Root, seeds.
Habitat: The Garden Parsley is not indigenous to Britain: Linnaeus stated its wild habitat to be Sardinia, whence it was brought to England and apparently first cultivated here in 1548. Bentham considered it a native of the Eastern Mediterranean regions; De Candolle of Turkey, Algeria and the Lebanon. Since its introduction into these islands in the sixteenth century it has been completely naturalized in various parts of England and Scotland, on old walls and rocks.
Two forms of parsley are used as herbs: curly leaf and Italian or flat leaf. 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. One of the compounds of the essential oil is apiol. Another type of parsley is grown as a root vegetable.
Parsley is used as a food plant by the larvae of some Lepidoptera species including the Mouse Moth and The Nutmeg.
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 essential to 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.
Parsley is valued as a breath-freshener, due to its high concentration of chlorophyll. Adam Blackman, a nutritionist, claims parsley enhances mental alertness, and affects the immune system.
Parsley grows well in a deep pot, which helps accommodate the long taproot. Parsley grown indoors requires at least five hours of sunlight.
Medicinal Uses
Parsley tea may be used as a diuretic. Chinese and German herbologists recommend parsley tea to help control high blood pressure, and Cherokee Indians use it as a tonic to strengthen the bladder. It is also often used as an emmenagogue.
Parsley appears to increase diuresis by inhibiting the Na+/K+-ATPase pump in the kidney, thereby enhancing sodium and water excretion while increasing potassium reabsorption
An infusion of parsley leaves and stalks may be used to alleviate fever, the discomfort of rheumatism, and flatulence. Parsley tea is also taken internally, or applied externally, to cleanse the skin. A bunch of parsley, wrapped in muslin and placed in bath water, will act as a deodoriser. Infused leaves and stems, applied as a rinse, will enrich the colour and lustre of hair.
Parsley is an excellent addition to invalid food as it stimulates the appetite. The leaves, when chewed, act as a breath sweetener...the traditional antidote for garlic breath! Crushed parsley leaves make a soothing, antiseptic dressing for bruises, sprains, insect bites and other wounds. Rich in potassium, parsley is an excellent cancer inhibitor, as it has been found that cancer cells cannot multiply in potassium.
The stalks of parsley contain more flavour and vitamins than the foliage. Parsley is richer in Vitamin C than any other food, containing three times as much as oranges. Parsley also contains Vitamins A and B, carotene, calcium and iron.
There are two varieties of parsley: curled and Italian. To gain maximum benefit from parsley plants, the stems should be harvested from the outside of the plant, so that young growth in the centre can flourish. Parsley is a hardy biennial that can be grown in fairly poor, well-drained soil. Seeds usually take 8-10 weeks to germinate, but this time period can be shortened if the seeds are soaked in warm water before sowing.
