Parsley

[Lois]

Parsley

 

Plant family

Apiaceae (parsley family).

Plant part used

Leaves, root and (rarely) fruits. Dried leaves have little or no fragrance.

This food is very low in Saturated Fat and Cholesterol. It is also a good source of Thiamin, Niacin, Vitamin B6, Folate and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Iron, Magnesium and Potassium.

 

Main constituents

There are three cultivated varieties, which in part differ by their chemisms. Var. latifolium (broad-leaved) and var. crispum (curly-leaved) are grown for their leaves, and var. tuberosum is grown for its root.

The essential oils of leaves and root show approximately the same composition.

Origin

The plant is of South European (probably East Mediterranean) origin and became popular in more Northern latitudes in the Middle Ages, when it was commonly grown in monasteries and Imperial gardens according to the Capitulare de villis (see lovage).

In our days, two different varieties are grown: Root parsley (var. tuberosum) has a tender, edible root (used as aromatic vegetable), whereas leaf parsley is solely cultivated for its leafs, which are chopped and used as a garnish in many European countries; its root is small and tough with a woody texture.

 

In countries which have no traditional use for parsley, the herb is often named as a variant of coriander which has similar-shaped leaves that can be used similarly to parsley leaves, e.g. Khmer vanns baraig foreign coriander (literally Frankish coriander). In Thai, parsley has an analogous name phakchi farang, which, however, is also used for another strange coriander, the long coriander of Mesoamerican origin.

In the opposite way, coriander is often termed Indian parsley (or similar) in Western countries. In quite the same spirit, the name French parsley is sometimes used for chervil.

More info here:

http://www-ang.kfunigraz.ac.at/~katzer/eng...l?Petr_cri.html

 

Cultivation---Parsley requires an ordinary, good well-worked soil, but a moist one and a partially-shaded position is best. A little soot may be added to the soil.

The seed may be sown in drills, or broadcast, or, if only to be used for culinary purposes, as edging, or between dwarf or shortlived crops.

The seed should be but slightly covered, not more than 1/2 inch deep and thinly distributed; if in drills, these should be 1 foot apart.

When the seedlings are well out of the ground - about an inch high - adequate thinning is needed, as the plants dislike being cramped, and about 8 inches from plant to plant must be allowed: a well-grown plant will cover nearly a square foot of ground.

The rows should be liberally watered in dry weather; a sheltered position is preferred, as the plants are liable to become burnt up in very hot and dry summers.

If the growth becomes coarse in the summer, cut off all the leaves and water well. This will induce a new growth of fine leaves, and may always be done when the plants have grown to a good size, as it encourages a stocky growth.

http://www-ang.kfunigraz.ac.at/~katzer/eng...l?Petr_cri.html