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parsley

  (pär'slē)

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parsley

common ( left ) and Italian parsley ( right ) ( School Division, Houghton Mifflin Company)

1. A member of the parsley family.
2. 1. A cultivated Eurasian herb (Petroselinum crispum) having flat or curled, ternately compound leaves.
   2. The leaves of this plant used as a seasoning or garnish.

[Middle English persely, from Old English petersilie and Old French persil, both ultimately from Late Latin petrosillum, alteration of Latin petroselīnum, from Greek petroselīnon : petrā, rock + selīnon, celery.]

A biennial, Petroselinum crispum, of European origin belonging to the plant order Umbellales. Parsley is grown for its foliage and is used to garnish and flavor foods. It contains large quantities of vitamins A and C. Two types, plain-leafed and curled, are grown for their foliage; Hamburg parsley (P. crispum var. tuberosum), also called turnip-rooted parsley, is grown for its edible parsniplike root. See also Apiales.

Leaves of the herb Petroselinum crispum, P. hertense, or P. sativum. Since it is largely used as a garnish and for flavouring, the nutrients per serving are negligible.

In ancient times parsley wreaths were used to ward off drunkenness-though proof of their efficacy in that capacity is scarce. Today, this slightly peppery, fresh-flavored herb is more commonly used as a flavoring and garnish. Though there are more than 30 varieties of this herb, the most popular are curly-leaf parsley and the more strongly flavored Italian or flat-leaf parsley. Fresh curly leaf parsley is widely available year-round, while Italian parsley must sometimes be searched out in gourmet produce markets. Parsley is sold in bunches and should be chosen for its bright-green leaves that show no sign of wilting. Wash fresh parsley, shaking off excess moisture, and wrap first in paper towels, then in a plastic bag. Refrigerate for up to a week. Dried parsley is available in the spice section of most supermarkets but bears little resemblance to the flavor of fresh. Parsley is an excellent source of vitamins A and C. See also herbs.

Description

Parsley (Petroselinum crispum and P. sativum) is a member of the Apiaceae family of plants. Relatives of this common culinary herb include the garden vegetables carrot, parsnip, and celery. Parsley belongs to the same family as poison hemlock (Conium maculatum L.), a deadly narcotic herb. Parsley is native to the Mediterranean area but is now naturalized and cultivated throughout the world. Nicolas Culpeper, the seventeenth-century English herbalist and astrologer, placed parsley under the dominion of the planet Mercury. Common names for this herb include parsley breakstone, garden parsley, rock parsley, persely, and petersylinge. A variety known as Hamburg parsley (P. crispum, "Tuberosum"), first cultivated in Holland, has a root as much as six times as large as garden parsley.

In ancient times parsley was dedicated to Persephone, the wife of Hades and goddess of the underworld. Parsley is slow to germinate. Folk legend explains this characteristic with the myth that parsley must first visit Hades seven times before it may freely germinate and flourish on the earth. It was also believed that the herb would flourish only in gardens where a strong woman presides over the household. Parsley was used as a ceremonial herb in ancient Greek and Roman cultures. The herb was sprinkled on corpses to cover the stench, and planted on the graves of loved ones. Roman gladiators ate parsley before facing foes in the arena. Victorious Greek athletes were crowned with parsley. In the Middle Ages this lovely herb was known as merry parsley and was credited with lethal powers. It was believed that one could bring certain death to an adversary by pulling a parsley root from the earth while calling out the enemy's name.

Parsley is a self-seeding biennial that thrives in rich, moist soil in full sun or partial shade. It grows from a single spindle-shaped taproot producing smooth, many-branched and juicy stems. The bright green leaves are feather-like in appearance, tri-pinnate and finely divided. Some varieties are flat-leafed, others are more compact and curly. Diminutive five-petaled flowers are yellow-green and borne in dense, flat-topped clusters. They bloom in midsummer. The gray-brown seeds are tiny, ribbed and ovate (egg-shaped). Parsley can grow as much as 3 ft (1 m) tall in its second year as the flower-bearing stems become nearly leafless and reach for the sun.

General Use

Parsley's taproot, leaves, and seeds are used medicinally. The leaf is used extensively as a culinary herb and garnish. Parsley's volatile oil, particularly the oil from the seed, contains the chemicals apiole, also known as parsley camphor, and myristicin in varying quantities depending on the variety of parsley. These constituents are diuretic, and also act as uterine stimulants. The diuretic effect of parsley appears to be related to increased retention of potassium in the small intestine.

Internal Uses

In folk tradition, parsley has been used to promote menstruation, facilitate childbirth, and increase female libido. Its emmenagogic properties can bring on delayed menstruation. Parsley juice also inhibits the secretion of histamine; it is useful in treating hives and relieving other allergy symptoms. A decoction of parsley root can help eliminate bloating and reduce weight by eliminating excess water gain. Parsley has also been used traditionally as a liver tonic and as a means of breaking up kidney stones. The German Commission E, an advisory panel on herbal medicines, has approved parsley for use in the prevention and treatment of kidney stones. The saponin content of parsley may help relieve coughs. Parsley root is laxative and its carminative action can relieve flatulence and colic. Parsley is rich in vitamins and minerals, including A and C, as well as calcium, thiamin, riboflavin, niacin, zinc, potassium, and iron. The boron and fluorine in parsley give strength to the bones. Parsley's high chlorophyll content makes this beneficial herb a natural as a tasty breath freshener.

More recently, the natural deodorizing activity of parsley has been put to use by the food industry. More particularly, parsley can be added to processed foods containing onions or garlic in order to minimize the odors associated with these vegetables.

External Uses

The freshly gathered leaves of parsley have been used as a poultice to relieve breast tenderness in lactating women. Parsley poultices may also soothe tired, irritated eyes, and speed the healing of bruises. The juice will relieve the itch and sting of insect bites, and serves well as a mosquito repellent. A juice-soaked gauze pad can be applied to relieve earache or toothache, or used as a face wash to lighten freckles. The powdered seeds, sprinkled on the hair and massaged into the scalp for three days, are a folk remedy said to stimulate hair growth. Parsley has also been used as a hair rinse in efforts to eradicate head lice.

Preparations

The root and seed of parsley should be harvested in the fall from plants in the second year of growth. The leaves can be harvested throughout the growing season. It is important not to confuse wild parsley with the herb Aethusa cynapium, also known as "fool's parsley." It would be a toxic mistake.

After harvesting, remove parsley leaves from the stems and place them in a single layer on a drying tray out of direct sunlight in an airy room. When the herb is thoroughly dry, store it in tightly sealed, clearly labeled dark glass containers.

Decoction: Many of parsley's medicinal properties are concentrated in the root and are best extracted by decoction. Add about 1 tsp of thinly-sliced fresh or dried parsley root to 8 oz of cold water in a glass or ceramic pot. Bring to a boil; reduce heat and simmer for about ten minutes and infuse for an additional ten minutes. Drink up to three cups daily.

Infusion: Place 2 oz of fresh parsley leaves or root in a warmed glass container. Bring 2.5 cups of fresh nonchlorinated water to the boiling point and add it to the herbs. Cover and infuse the tea for about ten minutes, then strain. Drink the herb after the infusion cools. The prepared tea can be kept for about two days in the refrigerator. Parsley tea may be enjoyed by the cupful up to three times a day.

Tincture: Combine 4 oz of finely-cut fresh or powdered dry herb with 1 pt of brandy, gin, or vodka in a glass container. There should be enough alcohol to cover the plant parts and have a 50/50 ratio of alcohol to water. Place the mixture away from light for about two weeks, shaking several times each day. Strain and store in a tightly capped dark glass bottle. A standard dose is 1/2–1 tsp of the tincture up to three times a day

Juice: Large amounts of organic fresh parsley are needed for juicing. An electric home juicer or food processor may be used. Squeeze any pulp through a sieve to extract all the juice. Prepare parsley juice fresh as needed, and store in clearly labeled glass containers. Keep refrigerated.

Precautions

A chemical found in the oil-rich seeds of parsley has abortifacient properties. For this reason, women should not use parsley during pregnancy or lactation. Parsley irritates the epithelial tissues of the kidney, increasing blood flow and filtration rate; therefore persons with kidney disease should not take this herb internally without consultation with a qualified herbalist or physician. According to the PDR for Herbal Medicine, the daily dose of parsley in medicinal preparations is 2.1 oz (6 g). Parsley's volatile oil is toxic in high doses, and overdose can lead to poisonings.

Side Effects

Parsley contains furocoumarins—compounds that can cause photosensitivity in fair-skinned persons exposed to sunlight after "intensive skin contact" with the freshly harvested herb. Parsley may also cause allergy in sensitive persons.

Interactions

No interactions have been reported between parsley and standard allopathic medications.

Resources

Books

Coon, Nelson. An American Herbal: Using Plants For Healing. Emmaus, PA: Rodale Press, 1979.

Duke, James A., Ph.D. The Green Pharmacy. Emmaus, PA: Rodale Press, 1997.

Foster, Steven, and James A. Duke. Peterson Field Guides, Eastern/Central Medicinal Plants. Boston and New York: Houghton Mifflin Company, 1990.

Hoffmann, David. The New Holistic Herbal, 2nd ed. Boston: Element, 1986.

Hutchens, Alma R. A Handbook of Native American Herbs. Boston: Shambhala Publications, Inc., 1992.

PDR for Herbal Medicines. Montvale, NJ: Medical Economics Company, 1998.

Tyler, Varro E., Ph.D. Herbs of Choice. New York: Pharmaceutical Products Press, The Haworth Press, Inc., 1994.

Weiss, Gaea, and Shandor Weiss. Growing & Using the Healing Herbs. New York: Wings Books, 1992.

Periodicals

Kreydiyyeh, S. I., and J. Usta. "Diuretic Effect and Mechanism of Action of Parsley." Journal of Ethnopharmacology 79 (March 2002): 353-357.

Negishi, O., T. Negishi, and T. Ozawa. "Effects of Food Materials on Removal of Allium-specific Volatile Sulfur Compounds." Journal of Agriculture and Food Chemistry 50 (June 19, 2002): 3856-3861.

Organizations

United States Department of Agriculture. Washington, DC 20250. .

[Article by: Clare Hanrahan; Rebecca J. Frey, PhD]

For more information on parsley, visit Britannica.com.

There are various sayings about sowing parsley, which is notoriously slow to germinate. It must be sown on Good Friday before noon; its roots go seven (or nine) times down to Hell and back before any shoots appear; it will only grow where the wife is boss of the household. Transplanting it is thought to bring death or disaster, and some also say it should never be given away.

It also has sexual connotations; ‘parsley bed’ is a euphemism for female genitals and ‘parsley’ for pubic hair—hence a traditional put-off used since the early 17th century when children ask where babies come from; they are told ‘from the parsley bed’ (variants: ‘from the nettle bed’ or ‘ under the gooseberry bush’). Its role in gynaecological lore seems inconsistent: some sources say sowing, picking, or eating parsley will make a woman conceive easily; others say crushed parsley placed in the vagina, or eaten three times daily for three weeks, will bring on a period and cause miscarriage; others recommend eating large quantities to recover from childbirth (Opie and Tatem, 1989: 297-9; Vickery, 1995: 273-5).

petroselinum crispum.

Parsley oil has a herbal, slightly woody aroma. It is often used in the aromatherapy treatment of amenorrhea, arthritis, cellulitis, cystitis, frigidity, griping pains, indigestion, rheumatism, and toxic build-up.

Safety Precautions: May be hepatotoxic. May induce abortion. Should be used with extreme caution and avoided around and with pregnant women.

This article is about the herb. For the British children's television character, see Parsley the Lion.

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

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   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

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. 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.

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."^[1] Germination is inconsistent and may require 3-6 weeks.^[1]

Furanocoumarins 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 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 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 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.^[2] 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 by pregnant women. Parsley as an oil, root, leaf, or seed could lead to uterine stimulation and preterm labor.^[3]
• Parsley is high (1.70 g per 100 g, [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]}

External links

Wikimedia Commons has media related to:

Parsley

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

References

1. ^ ^{a b c} 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. 
3. ^ Parsley information on Drugs.com.

Gallery

Parsley Bush

Curled Parsley

Flat Parsley

Flat Parsley flower

Herbs and spices
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pdc:Pederlivls:Perselle

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

Dansk (Danish)
n. - persille

Nederlands (Dutch)
peterselie

Français (French)
n. - persil

Deutsch (German)
n. - Petersilie

Ελληνική (Greek)
n. - (φυτολ.) πετροσέλινο, μαϊντανός

Italiano (Italian)
prezzemolo

Português (Portuguese)
n. - salsa (f) (Bot.)

Русский (Russian)
петрушка

Español (Spanish)
n. - perejil

Svenska (Swedish)
n. - persilja

中文（简体） (Chinese (Simplified))
欧芹

中文（繁體） (Chinese (Traditional))
n. - 歐芹

한국어 (Korean)
n. - 파슬리

日本語 (Japanese)
n. - パセリ

العربيه (Arabic)
‏(الاسم) بقدونس‏

עברית (Hebrew)
n. - ‮פטרוסיליה‬

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