Parsley Oil


Parsley Oil - Directory & Reference Resources

Parsley-From Wikipedia, the free encyclopedia

This article is about the Herb. For the British childrens television character, see Parsley the Lion.

Parsley

Parsley

Scientific classification

Kingdom: Plantae

Division: Magnoliophyta

Class: Magnoliopsidana

Order: Apiales

Family: Apiaceae

Genus: Petroselinum

Species

Petroselinum crispum

Petroselinum neapolitanum

Parsley, raw

Nutritional value per 100 g (3.527 oz)

Energy 40 kcal   150 kJ

Carbohydrates     6 g

- Dietary fiber  3 g  

Fat 1 g

Protein 3 g

Vitamin A  421 μg 47%

Vitamin C  133 mg 222%

Percentages are relative to US

recommendations for adults.

Parsley (Petroselinum crispum) is a bright green, biennial herb and used also as spice that is very common in Middle Eastern, European, and American cooking. It is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro), although it has a milder flavor. Two forms of parsley are used as herbs: curly leaf and Italian or flat leaf (P. neapolitanum). Curly leaf parsley is often used as a garnish. Many people think flat leaf parsley has a stronger flavor, and this opinion is backed by chemical analysis which finds much higher levels of essential oil in the flat-leaved cultivars. One of the compounds of the essential oil is apiol.

Another type of parsley is grown as a root vegetable. This type of parsley produces much thicker roots than types cultivated for their leaves. Although little known in Britain and the United States, root parsley is very common in Central and Eastern European cuisine, where it is used in most soups or stews. Though, it looks similar to parsnip it tastes quite different.

The use of curly leaf parsley is often favored, because it can not be confused with poison hemlock like flat leaf parsley or chervil.

Parsley is used as a food plant by the larvae of some Lepidoptera species including the Mouse Moth and The Nutmeg.

In parts of Europe, and particularly in West Asia, many foods are served with chopped parsley sprinkled on top. The fresh flavor of parsley goes extremely well with fish. Parsley is essential to several West Asian salads, e.g., tabbouleh which is the national dish of Lebanon. In Southern and Central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used to flavor stocks, soups and sauces. Additionally, parsley is often used as a garnish. Persillade is mixture of chopped garlic and chopped parsley. Gremolata is a mixture of parsley, garlic, and lemon zest.

Parsley is valued as a breath-freshener, due to its high concentration of chlorophyll. Adam Blackman, a nutritionist, claims parsley enhances mental alertness, and affects the immune system.

Contents

1 Cultivation

2 Medicinal Uses

3 Potential health concerns

4 External links

5 Gallery

[edit] Cultivation

Parsley grows well in a deep pot, which helps accommodate the long taproot. Parsley grown indoors requires at least five hours of sunlight a day.

[edit] Medicinal Uses

Parsley tea may be used as an enema. Chinese and German herbologists recommend parsley tea to help control high blood pressure, and the Cherokee Indians used it as a tonic to strengthen the bladder. It is also often used as an emmenagogue.

Parsley also appears to increase diuresis by inhibiting the Na+/K+-ATPase pump in the kidney, thereby enhancing sodium and water excretion while increasing potassium reabsorption (PMID 11849841).

When crushed and rubbed on the skin, parsley can reduce itching in mosquito bites.

[edit] Potential health concerns

Parsley is high (1.70 g per 100 g, [1]) in oxalic acid, a compound involved in the formation of kidney stones and nutrient deficiencies.

Parsley Oil

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Parsley

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