Parsley

  • Alka Gurha
  • India
  • Aug 22, 2014

 

 

Parsley is the dried aromatic leaf of a biennial herb, petroselinum crispum, belonging to the family ‘apiaceae’.  In Hindi we know it as ‘ajmoda’. Like coriander, the Parsley leaf is used as a garnishing herb and is also known for its unique health benefits. There are different varieties of Parsley available in different parts of the world and the taste of each variety is different. The bright green leaves of this herb are finely divided and curled. There are two main types of horticultural Parsleys. Flat-leaved Parsley is commonly used as it is easier to cultivate, and has a strong flavour. The curly leaf Parsley is preferred for the garnishing of soups and salads, because of its ornamental appearance. Another variety of Parsley, which is grown in Italy, has bulky, celery-like leaf stems. Parsley flowers are yellow or yellowish green and the leaves and seeds are used as a spice. The presence of volatile oil makes its aroma fragrant and spicy.

Historically, Parsley has been considered a sacred plant in Europe. It was used for decorating the tombs of the dead and for adorning winners in competitions. Later, Parsley became widely known for its medicinal and garnishing qualities. It was during the Middle Ages that the Romans first started the practice of using Parsley as a seasoning in food. In recent years, Hamburg Parsley, which is grown for its roots, has become very popular in Continental cuisine.


Health Benefits 

Parsley is used to garnish soups, dishes and salads. It is also used to flavour stocks and stews. Chefs use fresh Parsley leaves to impart a unique flavour to omelettes and pancakes. The flavonoids present in Parsley make the green leaf a very good antioxidant. Volatile oils present in Parsley inhibit the growth of tumours in different parts of the human body’ they help neutralise the ill effects of carcinogens in our bodies. Parsley is a rich source of Vitamin C - which acts an antioxidant in getting rid of harmful free radicals present in water-soluble areas of the human body. Folic Acid present in Parsley plays an important role in preventing several diseases, primary amongst them being heart ailments. Parsley has been a known remedy for the easing of congestion and inflammation. Parsley provides 1640 µg or 1366% of recommended daily intake of Vitamin K. As a result, Parsley added to your regular tea can help in regulating blood pressure. Crushed Parsley, rubbed on bare skin, helps in easing the irritation caused by mosquito bites, rashes and other types of itching. People suffering from bad breath can chew Parsley leaves on a regular basis to get back their fresh breath. 


Storage

Since fresh Parsley is fragile, it should be washed tenderly before use. Place it in a bowl of cold water and swish it around with your hands to dislodge the dirt. Use the curly variety for garnishing and the Italian flat leaf Parsley for cooking. The latter is preferred for hot dishes, but it should be added towards the end of the cooking, in order to retain the colour, taste and nutritional value.


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