Parsley

Use in the kitchen

Parsley (Petroselinum hortense) is a biennial plant. It grows spontaneously in South East Europe and is widely cultivated in all temperate countries. The term parsley derives from the Greek petrosélinon, from pétra (stone) + sélinon (celery), properly celery that grows on stones.
In the kitchen the leaves are used, mainly those sprouted in the first year, because they are more developed and valuable than those of the second.

There are very few aromas that are so widely used in the kitchen. Whether used to garnish or flavor dishes, parsley blends harmoniously with most foods, both vegetable and animal.

A fresh parsley can be recognized by the color, lively and brilliant, and by the pleasant aroma it emanates. It should be kept in the refrigerator and consumed within a few days. If it has long enough stems, parsley stays green and fresh longer when soaked in a jar with a cork.

Nutritional properties

A multipurpose plant, therefore, made even more precious by its excellent vitamin content (it contains good doses of the antioxidant trio ascorbic acid, carotenoids and tocopherol) and minerals (calcium, iron, sulfur, copper, phosphorus). with a pinch of parsley is therefore a simple but healthy gesture, especially for those who follow a diet low in raw vegetables and fresh fruit. Chewing a few leaves of parsley is also a smart move to combat halitosis, neutralizing with its aroma the less pleasant garlic and onion.

For further information: Parsley - Calories and Nutritional Table

Folk medicine and phytotherapy

In the medical field, both the roots and the aerial parts (fruits, leaves) are used, both rich in flavonoids, furanocoumarins and an essential oil more concentrated in the seeds. Due to the presence of furanocoumarins, parsley extracts can give rise to photosensitizing actions, causing dermatitis.
Herbal medicine exploits its diuretic, carminative, emmenagogic, vasodilating and remineralizing properties, which make it useful in case of water retention, anemia, dyspepsia, liver disease, gout and urinary tract disorders. The simultaneous intake of a lot of water enhances its diuretic and purifying properties.

The use of concentrated parsley extracts is contraindicated in case of kidney inflammation, pregnant and in the presence of edema due to cardiac or renal dysfunction. The recommendation to avoid their use during gestation is linked to the ability to cause uterine contractions and induce fetal tachycardia.

For further information: Uses of Parsley in Herbal Medicine

Vegan Parsley Green Sauce - Video Recipe



Vegan Green Sauce - With Parsley

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