Who does not know it, the parsley. It is probably one of the best known and most versatile kitchen herbs. Whether as a decoration on the schnitzel or as a seasoning in sauces and soups, it is impossible to imagine today’s cuisine without it. But parsley has much more to offer than just looking and tasting good. In the past, parsley was not used as a spice, but as a medicinal plant, as it has many positive effects on our body. Among the Greeks, it was so sacred that the herb was presented to the winners of competitions as a wreath.
The origin, properties and history of parsley
Parsley is originally from the Mediterranean region. From Morocco, Algeria and Tunisia, it spread across Central Europe. Unlike today, where the plant is known more as a spice, at that time it was considered a highly valued remedy and was considered sacred in ancient Greece. That is why it was distributed as a wreath to the winners in competitions. It was considered especially aphrodisiac, diuretic and digestive.
From Greece also comes its name, because literally translated from the Greek parsley means rock celery. The name was given to it because the plant used to grow in the rocky regions and the leaf shape resembled celery.
Meanwhile, the parsley is grown worldwide. The most important cultivation areas here are, among others, the Netherlands and France. Grown wild, it can still be found on steeper mountain slopes that are sunny or in partial shade.
Nowadays, a distinction is made between three types of parsley:
- Leaf parsley, which is divided into two subspecies:
- Flat leaf parsley (Petroselinum crispum var. neopolitanum)
- Curly parsley (Petroselinum crispum var. crispum)
- Root parsley (Petroselinum crispum var. tuberosum)
- Flat-leaved parsley (Petroselinum crispum var. latifolium)
The common parsley for us, which grows in our garden or can be found in the supermarket, is the leaf parsley (smooth and curly). The difference between smooth and curly is in the taste and leaf shapes. Thus, the smooth parsley tastes more intense and stronger than the curly parsley. The curly parsley, on the other hand, has the disadvantage of being more difficult to clean, as insects and soil often get stuck in its leaves. How gruesome their leaves last depends on how they are grown. The plant can reach a height of growth from 25 to 80 cm.
The root parsley or parsley root looks like a parsnip and tastes sweet. It is used as a vegetable for soups. The root can grow up to 15 cm long and is whitish to yellowish. Parsley can also develop flowers and fruits. It usually does not flower until the second year. But when it flowers, caution is advised because it then develops apiol, a poisonous component of the plant’s essential oil. From the flowers later develop egg-shaped and grayish-yellowish fruits.
The ingredients of parsley
Among other things, parsley contains vitamins A, B, C and K, as well as numerous minerals such as iron, zinc, potassium and magnesium. However, you do not take up too many nutrients per se, because you usually do not eat more than 10 g of parsley per meal. However, these 10 g are sufficient, for example, to cover the daily requirement of vitamin K.
The effect of parsley on our body
As already mentioned, in the traditional medicine of various countries parsley has long been considered a medicinal plant. The Greeks used it as an aphrodisiac and to strengthen soldiers. In the Middle Ages it was used for nosebleeds, stomach problems and urinary stones. Today it is hardly used as a medicinal plant. Nevertheless, its ingredients have antiseptic, anti-inflammatory, appetizing, mild anti-anxiety, anti-stress, partially antimicrobial and anti-flatulent effects. In addition to the internal effects, parsley also has external effects on our body. Thus, it soothes dry and flaky skin and hair.
An interesting fact is also that it can neutralize the smell of garlic through its essential oils.
Other beneficial effects of the plant include:
- Detoxification of the body, thanks to the chlorophyll contained.
- Prevention of kidney and bladder stones through flushing therapies.
- Can favorably influence blood sugar levels and thereby help with diabetes.
- May relieve itching after a mosquito bite.
Promotes menstruation due to the toxic apiol (caution: in high concentrations can cause abortion) and relieves menstrual cramps, as the plant is also antispasmodic.
Parsley in the kitchen
Quite classically, parsley is used as a spice and to decorate dishes. It manages to spice up almost any dish and fits especially well in sauces, soups, dips, pestos, salads and spreads. Here you should only note that you add the fresh parsley only at the end. The dried parsley, on the other hand, can be cooked with it. Not only in dishes, the plant does well, you can also mix it into smoothies or juices pure. A parsley tea is also delicious.
Buying and storing parsley
When buying should look at the leaves. These should look strong and green. Yellowish leaves, on the contrary, may indicate pests or too dry soil.
In addition to fresh parsley in a pot, it is also available packaged as a small bunch, freeze-dried or dried. You can also just buy the seeds and grow your own plant at home.
