Parsley is a species of Petroselinum in the umbelliferae family. Although parsley is a classic spice for cooking, it also contains many components that can be used as a medicinal herb.
Occurrence and cultivation of parsley
The normal garden parsley is a light green, hairless, biennial plant in temperate zones and annually in subtropics or tropics. Originally, parsley comes from the Mediterranean region of southern Italy, Algeria and Tunisia. Now it is grown and cultivated throughout Europe as a herb, spice and vegetable. The normal garden parsley is a light green, hairless, biennial plant in temperate zones and annual in subtropics or tropics. In the first year, a rosette of leaves of 10 – 25cm is formed with numerous smaller leaves and a taproot from which the plant tugs in winter. In the second year the plant grows up to 75cm high and forms many small 3 – 10cm umbels with about 2mm small green-yellow flowers. As a rule, the plant dies after seed ripening.
Application and use
Parsley is very common in the traditional cuisine of the Middle East, Central Europe and North America. The herbs with curved leaves are popular as a garnish for dishes. In Central and Eastern Europe, as well as in Western Asia, very many dishes are served with a small bunch of parsley on the dish. Parsley is also popular with potatoes, rice dishes (risotto), on fish, roast chicken, lamb, goose, steak, other meats or stews (goulash, paprika chicken). In Southern and Central Europe, parsley is part of soup vegetables, a selection of herbs and vegetables sold in bunches as a base for vegetable broth or sauces. Because of its popularity, parsley is available almost everywhere, fresh or dried. In addition, it is easy to grow the spice yourself in the garden. Fresh parsley is usually added to the already finished dish, as a visual or flavor rounding. For cooking, dried parsley is primarily used. Freed from the liquid, 1.2 kg of fresh parsley is needed to make 100 grams of dried spice. The advantages of dried parsley also lie in its storage. In a sealed container, the spice can retain its flavor for over a year. Fresh parsley will keep for two weeks at most if stored with a little water in a plastic bag in the refrigerator. Freezing fresh parsley is also a proven method of storage. Simply place the whole bunches in a freezer bag or plastic container, or place the chopped spice in ice cube trays with a little water. Either way, parsley will keep for about 6 months.
Importance for health, treatment and prevention
Aside from flavor and decoration, a bunch of parsley can do a lot for your health. Parsley contains two types of special substances that bring unique health benefits. The first would be the oil components. These include: Myristicin, limonene, eugenol and alpha-thujene. Second are the flavonoids, including apiin, apigenin, crisoeriol and luteolin. The oils in parsley, especially myristicin, have been shown in animal studies to inhibit the formation of tumors, especially those in the lungs. Myristicin has also been shown to promote the activation of certain enzymes to defend against harmful molecular compounds. The characteristics of parsley’s oils qualify the spice as a food with strong toxin-binding abilities. The flavonoids in parsley -especially luteolin- have a function as antioxidants. The absorption of antioxidants prevents cell damage caused by oxidation, which is also responsible for a rapid aging process. In addition, parsley is very rich in vitamin C and vitamin A. Vitamin C has a variety of functions in the body. One of the most important is binding free radicals, which can also be responsible for the development of serious diseases. These include cancer, diabetes and asthma. People with a high consumption of vitamin C strengthen their immune system and protect themselves from diseases. Furthermore, parsley is rich in folic acid, one of the most important B vitamins. Although it has many essential functions in the body, its most crucial link is to heart health. It binds homocysteine. This molecule, in large quantities, can damage blood vessels and lead to heart disease and heart attacks.Foods high in folic acid, such as parsley, can prevent these symptoms.
