Parsley: Causes, Symptoms, Prevention, Treatment, Remedies

PARSLEY: CAUSES, SYMPTOMS, PREVENTION, TREATMENT, REMEDIES

About Parsley

CAT exam

  • The parsley can be smooth or curly leaves. One of the smooth leaves is used more to give flavour and those of curly leaves to decorate diverse plates.
  • Parsley originally comes from some Mediterranean areas, and its cultivation extends from southern Europe to the Balkan peninsula.
  • The main producing countries are Holland, Italy, France, Israel and other European and Asian countries. Estimated French commercial production is 20,000t per year.
  • There are three types of parsley, smooth-leafed, curly-leafed and those whose usable part is the root.
  • The types of parsley are differentiated by the leaf and its uses.
  • Thus it can be varieties of smooth, small and very aromatic leaf, of curly leaf little aromatic but used to adorn dishes and those varieties of which the root is used because it is very thick.
  • There is a special variety, popular in Germany that is cooked as a vegetable or used for seasoning, but is never consumed raw and is called 'large parsley'.
  • Already the ancient Greeks used parsley as medicine for its mild estrogenic activity and the presence of myristicin, which has narcotic and psychomimetic properties. However, it was not used for culinary purposes until the time of the Romans.
  • The parsley is consumed mainly by its leaves. However, some cultivars develop a tuberous root that can be consumed, although this use is unusual. It is used as a condiment in many dishes to give them flavour, in the elaboration of sauces, fillings, tortillas, etc.
  • Contains a great amount of vitamin C, providing 166-220mg of ascorbic acid with 100g of edible fresh weight. Its leaves are rich in a volatile oil whose active principle is apiol.
  • The parsley leaves can be, depending on the variety, very divided, smooth and intense green colour, aromatic or curly that are little aromatic, but very decorative.
  • Parsley can be harvested in summer and autumn if sown in early spring and winter if it is done in mid-summer. It can be kept up to two months by regulating the temperature and relative humidity conditions.

The Cultivated Varieties are the Following

  • Flat leaf: Petroselinum sativum var. Latifolium Airy Shaw includes cultivars such as Common, Giant of Italy and Plain.
  • Curly leaf: P. sativum var. Moss Curled 2-Krausa, Moss Curled 2-Petra, Favorite, Paramount, Spartacus, Frisé dark green race Frison and Robust race, Bravour, Moskrul race Pagoda and Krausa race, Decoration and Exotic.
  • Suitable for its roots: P. sativum var. Bailey radicosa, such as Hamburg Rooted commercial varieties, Long root parsley, Halflange Fakir breed, etc.
  • In the markets, you can find parsley from various sources at any time of the year. In countries with temperate climate, the origin of parsley is usually local Parsley is available in markets throughout the year.

Plant

  • The plant consists of a straight and cylindrical stem, with leaves divided into 2 or 3 flat or curly segments and the second year with inflorescences in an umbel.
  • Parsley is a biannual plant whose stem is erect and cylindrical; its leaves are bright green with a long petiole and the limbus divided into two or three segments that can be flat or curved depending on the variety. In the second year of cultivation, it emits a floral stem, with inflorescences in an umbrella of equal radii. The flowers are green, yellowish or reddish and the fruits are small, considered as seeds.
  • Besides being a favourite condiment in countless dishes such as sauces, soups, stews and even fresh waters, this aromatic plant has many benefits for health: it is a potent antioxidant, it contains beta-carotene and lots of vitamin C, besides being rich in iron and calcium. If you eat a dish with enough parsley a day, you will be consuming practically the necessary calcium that your body requires for your daily necessities.
  • Here we give you some delicious recipes with this condiment. Do not forget to overcook things kills the original properties of food. We must start this list of recipes with a delicious water of parsley, which is very effective to combat fatigue, depression and mental fatigue.

 

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