Parsley herb and Parsley benefits

Best known of all garnishing herbs in the West. Native to central and southern Europe, in particular the Mediterranean region, now widely cultivated in several varieties throughout the world. The Greeks had mixed feelings about this herb. It was associated with Archemorus, the Herald of Death, so they decorated their tombs with it. Hercules was said to have chosen parsley for his garlands, so they would weave it into crowns for victors at the Isthmian Games. But they did not eat it themselves, preferring to feed it to their horses. However, the Romans consumed parsley in quantity and made garlands for banquet guests to discourage intoxication and to counter strong odors. It was believed that only a witch or a pregnant woman could grow it, and that a fine harvest was only ensured if the seeds were planted on Good &   Friday. It was also said that if parsley was transplanted, misfortune would descend upon the household.

Species

Petroselinum crispum Parsley Hardy biennial. Ht 30-40cm (12-16in). Small creamy white flowers in flat umbles in summer. The leaf is brightish green and has curly toothed edges and a mild taste. It is mainly used as a garnish.

Petroselinum crispum French (Flat Leafed)

French Parsley

Also known as Broad Leafed Parsley. Hardy biennial. Ht 45-60cm (18-24in). Small creamy white flowers in flat umbels in summer. Flat dark green leaves with a stronger flavor than P. crispum. This is the one I recommend for culinary use.

Petroselinum crispum var. tuberosum

Hamburg Parsley

Also known as Turnip Rooted Parsley. Perennial, grown as an annual. Root length up to 15cm (bin). Leaf, green and very similar to French parsley. This variety, probably first developed in Holland, was introduced into England in the early 18th century, but it was only popular for 100 years. The plant is still frequently found in vegetable markets in France and Germany. Warning: In the wild there is a plant called Fool's Parsley, Aethusa cynapium, which looks and smells to the novice like French parsley. Do not be tempted to eat it as it is extremely poisonous.

Cultivation

Propagation

Seed

In cool climates, to ensure al succession of plants, sow seedlings under cover only in plug trays or pots. Avoid I seed trays because, as with   f all umbelliferae, it hates being transferred. Cover with Perlite. If you have a heated I propagator, a temperature j of 18°C (65°F) will speed up germination. It takes 4-6 weeks without bottom heat f and 2-3 weeks with. When   I the seedlings are large enough and the air and soil temperature have started to rise (about mid-spring), plant out 15cm (6in) apart in a prepared garden bed.

Pests and Diseases

Slugs love young parsley plants. There is a fungus which may attack the leaves. It produces first brown then white spots. Where this occurs the whole stock should be destroyed. Get some fresh seed.

Maintenance

Spring: Sow seed.

Summer: Sow seed. Oil flower heads as they appear on second-year plants.

Autumn: Protect plants for winter crop.

Winter: Protect plants for winter picking.

Garden Cultivation

Paisley is a hungry plant; it likes a good deep soil, not too light and not acid. Always feed the chosen site-well in the previous autumn with well-rotted manure. If you wish to harvest parsley all year round, prepare 2 different sites. For summer supplies, a western or eastern border is ideal because the plant needs moisture and prefers a little shade. For winter supplies, a more sheltered spot will be needed in a sunny position. The seeds should be sown thinly, in drills 30-45cm (12-18in) apart and about 3cm (1in) deep. Germination is very slow. Keep the soil moist at all times, otherwise the seed will not germinate. As soon as the seedlings art-large enough, thin to 8cm (3in) and then 15cm (6in) apart. If at any time the leaves turn a bit yellow, cut back to encourage new growth and feed with a liquid fertilizer. At the first sign of flower heads appearing remove them if you wish to continue harvesting the leaves. Remember to water well during hot weather. In the second year parsley runs to seed very quickly. Dig it up as soon as the following year's crop is ready for picking, and remove it from the garden. Hamburg or turnip parsley differs only in the respect that it is a root not a leaf crop. When the seedlings are large enough, thin to 20cm (8in) apart. Water well all summer. The root tends to grow more at this time of year, and unlike a lot of root crops the largest roots taste the best. Lift in late autumn, early winter. They are frost resistant.

Harvest

Pick leaves during first year for fresh use or for freezing (by far the best method of preserving parsley). Dig up roots of Hamburg parley in the autumn of the first year and store in peat or sand.

Culinary

Parsley is a widely used culinary herb, valued for its taste as well as its rich nutritional content. Cooking with parsley enhances the flavor of other foods and herbs. In bland food, the best flavor is obtained by adding it just before the end of cooking. As so many recipes include parsley, here are some basic herb mixtures.

Fines Herbs

You will see this mentioned in a number of recipes and it is a classic for omelettes.

1 sprig parsley, chopped

1 sprig chervil, chopped.

Some chives cut with scissors

1-2 leaves French tarragon

Chop up all the herbs finely and add to egg dishes.

Fish Bouquet Garni

2 sprigs parsley

1 spring French tarragon

Tie the herbs together in a bundle and add to the cooking liquid.

1 sprig fennel (small)

2 leaves lemon balm

Boil Hamburg parsley as a root vegetable or grate raw into salads. Use in soup mixes, the flavor resembles both celery and parsley.

Container growing

Parsley is an ideal herb for containers, it even likes living inside on the kitchen windowsill, as long as it is watered, fed, and cut. Use the bark, peat mix of compost. Curly parsley can look very ornamental as an edging to a large pot of nasturtiums. It can also be grown in hanging baskets, (keep well watered), window boxes (give it some shade in high summer), and containers. That brings me to the parsley pot, the one with six holes around the side. Do not use it. As I have already said, parsley likes moisture, and these containers dry out too fast, the holes in the side are small and make it very difficult to water, and the parsley has too big a tap root to be happy.

Medicinal

All parsleys are a rich source of vitamins including Vitamin C. They are also high in iron and other minerals and contain the antiseptic chlorophyll. It is a strong diuretic-suitable for treating urinary infections as well as fluid retention. It also increases mothers' milk and tones the uterine muscle. Parsley is a well known breath freshener, being the traditional antidote for the pungent smell of garlic. Chew raw, to promote a healthy skin. Use in poultices as an antiseptic dressing for sprains, wounds and insect bites.

Other uses

A tea made from crushed seeds kills head lice vermin. Pour it over the head after washing and rinsing, wrap your head in a towel for 30 minutes and then allow drying naturally. Equally, the seeds or leaves steeped in water can be used as a hair rinse.