This post is also available in: Español Italiano Français Deutsch


What is the origin of Parsley?

Parsley is a therapeutic and fragrant plant. It softly fragrances cooked foods while also stimulating various healing processes in our bodies.
It's simple to cultivate, and you can even do it in a window box. This herb's advantages have been updated.
The leaves, as well as the stems, are used to make parsley, which is the most extensively used fragrant herb in cooking.
Parsley is a herbaceous plant in the Umbelliferae family with highly split leaves that are often used in cooking. We make the following distinctions:
tuberous parsley – curly parsley – flat-leaf parsley or Naples parsley
The name “parsley,” which first appeared in the 12th century as “perresil,” was finally formalized in the 13th century. It comes from the Latin petroselinum, which was taken from the Greek petroselinon. Because celery and parsley were thought to be two different plants at the time, the Greek word means “rock celery.” To identify them, their natural environment was used, such as marshes for celery and stony lands for parsley. Furthermore, it is usual in some countries to plant it in the cracks between stone walls.
Curly parsley was infrequently employed in ancient Quebec cookery. It became a compulsory garnish of the main meal with the development of catering, but diners were eager not to eat it because its purpose was to adorn. In Europe, a stem of curly parsley on his dish indicated that the renowned chef had personally attended to his request. Flat parsley was seen as a more common herb as a result of this. The latter, which is tastier and richer in essential oils, is progressively gaining favor.
Parsley is native to the Mediterranean basin and its southern and eastern neighbors, and it was domesticated in southern Europe, likely in Sardinia. It was first ingested at least 5,000 years ago, and it was first farmed by the Greeks and Romans at the dawn of our period. The champions of the Isthmian games were crowned with rosaries made from his leaves, and wreaths were prepared for their dead by the Greeks, who held him in great regard.
In the 15th and 16th centuries, its culture extended to Western Europe, and later to other temperate regions of the world. It will cross the Atlantic with the first colonists and swiftly become the most popular culinary fragrant herb. It is now grown at high altitudes in subtropical climates.
Neither Antiquity nor the Middle Ages appear to have known about the so-called “large root” variation. On the other hand, it is referenced in 18th-century English dictionaries. It is rarely consumed outside of Central and Western Europe. There were cultivars with both round and conical roots in the past, but only the latter is commercially accessible now. Finally, the ribs of a Neapolitan type, as well as celery, were originally consumed as a vegetable.


What Are The Nutritional and caloric values ​​of Parsley ?

Parsley (Apiaceae) is an umbelliferous plant with dark green leaves. There are three different types:
Petroselinum sativum: smooth-leaved parsley (very aromatic).
Parsley with curled leaves, Petroselinum crispum (a little more bland).
The white roots of the bulbous parsley are grown.
It grows to a height of 30 to 100 cm, with little white umbels of flowers. It's also known as cilantro, Chinese parsley, or Arabian parsley. The following nutrients are abundant in parsley:
Antioxidants; minerals: phosphorus, iron, sulfur, magnesium, potassium… vitamins K and B9; vitamin C and beta-carotene, which improve the immune system; anti-oxidants; minerals: phosphorus, iron, sulfur, magnesium, potassium…
Parsley, whether flat or curly, is without a doubt one of the most popular fragrant herbs in the United States. Because of its flavor, which adapts itself to all combinations, parsley brings out the tastes of a wide range of foods in the kitchen. In addition to its “all-purpose” flavor, parsley offers a few health benefits that you should not overlook.
Parsley Characteristics
Very low in calories; high in iron and vitamin C; anti-oxidant power; freshens breath; flavor enhancer
A pinch of parsley (about 1 g) is low in vitamins and minerals. It gets more intriguing when used on a regular basis in salads, mash, or steamed veggies.
Iron and vitamin C are abundant in parsley. As a result, the iron it contains is better absorbed. Plant-based iron is not as well absorbed by the body as iron found in animal-based foods. Vitamin C, on the other hand, aids in its absorption.
Parsley is also high in vitamin K, which is required for the creation of proteins that aid in blood clotting. It aids in the creation of bones as well.
Finally, fresh parsley has vitamin C, which aids in the absorption of iron from plants.

What is a “portion” of parsley worth?
Weight / volumeDehydrated, 15 ml (1 g)Fresh, 15 ml (4 g)
Protein0.3, g0.1 g
Carbohydrates0.7 g0.2 g
Lipids0.1 g0.0 g
Dietary fiber0.4 g0.1 g

Why should you eat Parsley?


Salads, omelets, tabbouleh, soups, and sauces are all enhanced by chopped or finely chopped parsley. When combined with garlic, it becomes more digestible and resembles conventional parsley.
Wrapped with rosemary, thyme, wild thyme, and bay leaf, it provides a bouquet garni that cooks alongside soup or meat and softly diffuses its scent. However, when cooked, it loses part of its taste.
It's also lovely and beautiful in sorbet, fruit salad, or jelly.
Keep it in a glass of water, like a bouquet of flowers, with its stems, or in the refrigerator, or dry it in a ventilated area.
The body is extensively detoxified by seeds, roots, or leaves, and the kidneys are cleaned. Parsley is energizing and stimulating while also helping you discover quiet and tranquility. It still has a lot of good qualities:
According to recent studies, parsley lowers the risk of cancer by assisting the body in eliminating pollutants on a daily basis.
Because it possesses digestive and antispasmodic effects, it aids digestion by reducing bloating, colic, and intestinal gas. Chewing a parsley leaf is a nice way to combat bad breath.
It aids in the restoration of irregular or interrupted periods (amenorrhea). Apiol helps to relieve menstruation discomfort (dysmenorrhea).
It reduces milk production, relieves engorgement, and aids weaning. Midwives recommend parsley soup and parsley tea to help reduce milk consumption.
With its antibacterial and anti-inflammatory characteristics, it decongests a bruise, relieves an insect bite, and cures acne. As a result, it helps to avoid both seasonal and chronic ailments.
Note that eating too much parsley can cause heart issues and even death. Because parsley is high in vitamin K, it should be avoided by anyone taking anticoagulants. Finally, because parsley is high in iron, herbal tea treatments should be limited to 5 days.


Concentrate on the micronutrients in parsley and their health benefits.

The following are some of the nutrients found in large quantities in parsley:
** Iron : Dehydrated parsley is a rich supply of iron for males, but just a source for women, owing to their varied demands for this mineral. Iron is found in every cell in the body. The transfer of oxygen and the production of red blood cells in the blood are both dependent on this mineral. It's also involved in the production of new cells, hormones, and neurotransmitters. It's worth noting that the iron found in plants isn't as well absorbed by the body as the iron found in animal diets. Iron absorption from plants, on the other hand, is enhanced when it is ingested with specific nutrients, such as vitamin C.
** Vitamin K: For women, dehydrated parsley and fresh parsley are good sources of vitamin K, while for males, only fresh parsley is a good source of vitamin K since their demands are different. This vitamin is required for the production of proteins that aid in blood coagulation (both in stimulating and in inhibiting blood clotting). It aids in the creation of bones as well. Vitamin K is created by bacteria in the colon in addition to being found in the food, which explains why vitamin K deficiency is uncommon.
** Vitamin C: Fresh parsley is a good source of vitamin C. Vitamin C's purpose in the body extends beyond its antioxidant characteristics; it also helps to maintain the health of bones, cartilage, teeth, and gums. It also defends against infections, improves the absorption of iron from plants, and speeds up the healing process.
** Manganese: Manganese may be found in dehydrated parsley. Manganese is a cofactor for various enzymes that help in a variety of metabolic activities. It also helps to protect the body from the harmful effects of free radicals.
Herbs aren't often taken in big amounts. When used as spices, they are unable to give all of the health advantages that have been attributed to them. Adding herbs to dishes on a regular and considerable basis increases antioxidant consumption in the diet, even if just slightly. Herb consumption, on the other hand, is insufficient to fulfill the body's antioxidant requirements.
The bulk of herbal research has been conducted on animals using plant extracts. The extract is used to separate and concentrate active compounds as well as to better understand their mechanisms of action. The health consequences of ingesting herbs in people are difficult to determine since the amounts ingested are often minimal.


Antioxidant power

Antioxidants are chemicals that protect the body from free radical damage. These are highly reactive compounds that are thought to have a role in the beginning of cardiovascular disease, cancer, and other age-related disorders. A few studies have looked at the antioxidant potential of herbs, and they all agree that fresh herbs contain a large antioxidant capacity, sometimes even higher than fruits and vegetables.
This suggests that include herbs in one's diet on a daily basis helps to increase antioxidant consumption. Apigenin, lutein, and beta-carotene are thought to be the primary antioxidant components found in parsley.
** Apigenin is the most abundant flavonoid in parsley. It is well known for its antioxidant properties in vitro, as well as its potential antimutagenic and anticarcinogenic properties in animals. Apigenin's effects in parsley have not been studied directly. In contrast, it was discovered that the apigenin contained in parsley was absorbed by the body in a varying manner d'one individual to another in an intervention research in which patients received 20 g of fresh parsley everyday for a week. Furthermore, a rise in two antioxidant enzymes in the blood of patients following parsley eating implies that free radical damage may be reduced in certain people. Apigenin in parsley may help manage blood glucose in addition to its antioxidant properties.
Indeed, diabetic rats were given parsley extracts for several days and their blood sugar levels were shown to be lower in the latter. It would be premature to speculate at this time because there is still much to learn about flavonoids in plants, particularly those found in herbs, and because no studies have directly tested the health effects of parsley in humans. Researchers gave parsley extracts to diabetic rats for many days and saw a drop in blood sugar levels in the rats, which they credit to the latter's positive benefits against illnesses including cancer and diabetes. It would be premature to speculate at this time because there is still much to learn about flavonoids in plants, particularly those found in herbs, and because no studies have directly tested the health effects of parsley in humans.
Researchers gave parsley extracts to diabetic rats for many days and saw a drop in blood sugar levels in the rats, which they credit to the latter's positive benefits against illnesses including cancer and diabetes. It would be premature to speculate at this time because there is still much to learn about flavonoids in plants, particularly those found in herbs, and because no studies have directly tested the health effects of parsley in humans.
It would be premature at this stage to attribute to the latter beneficial effects against certain diseases such as cancer and diabetes
** Lutein and beta-carotene: Fresh parsley has a significant quantity of lutein and beta-carotene, both of which belong to the carotenoid family. They are potent antioxidants, just as other forms of carotenoids. Fresh parsley, behind watercress and carrot, comes third in total carotenoid concentration among 18 other fruits and vegetables based on equal weight. Before jumping to any conclusions, it's crucial to note that the particular activity of the carotenoids found in parsley has yet to be studied scientifically.


Better breath

The reputation of parsley as a breath freshener is well-deserved. Fresh parsley, like bananas, kiwi, blueberries, basil, and spinach, would collect sulfur compounds generated in the mouth and stomach, especially after absorption of garlic or garlic derivatives. As a result, the duration of unpleasant breath would be shortened. Parsley's active constituents, such as phenolic compounds, might have a role in the observed responses.

Parsley supplies little nutrients when consumed in modest amounts. Parsley, on the other hand, becomes a very intriguing meal from a nutritional standpoint when ingested in larger quantities (as in a tabbouleh, for example). A 125 mL (1/2 cup) portion of fresh parsley is a good source of beta-carotene, folate, and iron, as well as a good source of vitamin C. In addition, 250 mL (1 cup) of parsley contains over 90 mg of calcium, which is 9% of the RDA (Recommended Dietary Allowance).


How can you choose the finest Parsley and properly store it?

Make sure the parsley stems are dry and the leaves are bright green without yellow wilting to maintain freshness.
Parsley may be kept in a glass of water, the refrigerator, the refrigerator's vegetable drawer, or the freezer. Always clean and dry parsley before using.
To keep parsley leaves as fresh as possible,
In the lowest portion of the refrigerator, in a plastic bag with holes. Put it in a jar half-filled with water and keep it in the refrigerator to keep it fresher for longer.
Freezer: coarsely cut it, dry it on a baking sheet for two hours, then place it in a freezer bag;
Dryer: you may try drying it, albeit it will lose a lot of its flavor. It is critical that the drying process be completed promptly, and that the product be stored in a dry, cold, and dark environment.
To Keep the parsley root in a sealed bag.
Refrigerator: keep for a few weeks in a holey bag in the vegetable drawer;
It will stay for part of the winter in a moist sand cellar; or you can Cut the root into thin slices and place them in the dehydrator to dry.


How to Prepare Parsley ?

Cooking with parsley leaves
** This classic combination of fine herbs includes parsley, chervil, chives, and tarragon, and works well with omelets, green salads, poultry, or poached fish.
** Three sprigs of parsley, a branch of laurel, and a sprig of thyme are tied together with butcher's thread to form a bouquet garni. It adds flavor to soups, stews, and other dishes. It may be changed up by adding a stalk of celery, the green portion of a leek, or a stalk of oregano, for example.
** It's composed out of chopped parsley and garlic in equal amounts. It's usually served with cold beef slices. It's also used as a finishing touch on grilled meat or lamb, fried fish, poultry, or vegetables.
** A sprinkle of parsley can be added to soups, vegetables, potatoes, rice, pasta, stuffings, sauces, and almost any other food that isn't sweet.
** Tabbouleh salad is one of the finest ways to consume a lot of parsley. Cooked bulgur, diced tomatoes, chopped flat-leaf parsley, chopped mint (in small amounts), and chopped green onions are used to make this dish. Drizzle with lemon juice and olive oil and serve at room temperature. You can add hot pepper if you prefer it spicy.
** Maitre d'butter is made by combining butter and cream and flavoring it with finely chopped parsley, salt, and pepper. It is typically served with grilled steak. Then, while continually swirling, gradually add a tablespoon of lemon juice;
** Chew a few sprigs of parsley after a spicy or garlic-heavy meal to freshen your breath.
** Gremolata: composed of equal parts minced garlic, parsley, lemon zest, and orange zest, it is commonly served with osso-buco but may be used with any braised beef meal. It is only added at the conclusion of the cooking process.
** Frankfurt green sauce is made with a blend of fresh herbs that may include all or some of the following, depending on availability: parsley, chives, chervil, borage, dill, spinach, watercress, tarragon, basil, fennel… We cut three cups of this herb mixture and combine it with onion, yogurt, or sour cream in a blender. To make a creamy sauce, add a little mayonnaise and cottage cheese without using a mixer. Season with salt and pepper, then top with minced hard-boiled eggs if preferred. Serve alongside meat or seafood.
** Replace the basil in the pesto sauce with parsley;
** The leaves are fried and served as a complement to shellfish and grilled meats in Belgium and Switzerland.
** In Japan, they are dipped in tempura batter before frying;
** In the United Kingdom, they are converted into a jelly;
** and in Mexico, they are mixed into salsa verde.
What should you do with the parsley stalk?
Add it to salads by grating or slicing it.
Toss it into soups and stews, fry or bake it, or boil it in water and mash it with potatoes or carrots, for example.
Cut it into pieces and cook it in the same way you would potato chips.


What are Parsley contraindications and allergies?

There are extremely few contraindications to eating parsley, as well as no documented allergies. Especially given the little amounts consumed on a regular basis. However, because parsley is high in vitamin C, it should be avoided as part of an anticoagulant medication. Consult a health professional if you need further information.
Anticoagulant treatment
Parsley includes a high concentration of vitamin K. This vitamin, which is required for blood clotting among other things, may be created by the body in addition to being present in specific foods. People who use blood thinning drugs, such as Coumadin®, Warfilone®, and Sintrom®, should eat a diet with a reasonably steady vitamin K level from day to day.
Herbs containing vitamin K, such as parsley, should only be used as a flavoring. People on anticoagulant medication should visit a dietitian-nutritionist or a doctor to learn about dietary sources of vitamin K and to maintain a consistent daily dose.


Parsley as a herbal medication

** Hildegard of Bingen's parsley poultices
“A man who has soft flesh and suffers from gout because he drinks too much wine and his joints are damaged, must take parsley, four times more rue, and cook it in a skillet with olive oil,” Hildegarde of Bingen, singer, writer, and prominent Middle Ages naturopath, instructs us. Apply this still-hot plant puree to the area that aches, pressure it, and it will heal. “Use this parsley envelope as a compress for an hour while it's still hot.”
“Similarly, the person suffering from paralysis will use the same amount of parsley and fennel but a bit less sage. And he'll pound these plants mildly in a mortar with some rose-infused olive oil, then put it to the area that's hurting and cover it in a handkerchief.
A combination of equal and heated quantities of parsley, wormwood, and olive oil is also recommended by Hildegard's natural medicine. This poultice is applied to the painful areas against rheumatism, lumbago, and sciatica pain once it has been passed through a cloth.

** Hildegard's cordial wine with parsley
For “the heart, kidneys, and nerves,” there is a universal treatment. It is suggested for:
Tiredness; moderate edema; renal failure; sleeplessness due to weariness (to drink in the evening), and neurological problems; pregnancy; cardiovascular issues
In practice, you'll need to cook for 10 minutes together:
1 L of decent wine, ideally organic; 8-10 sprigs of parsley (stem and leaf, but not the root); 1 tablespoon of vinegar
Then add 100 to 150 g pure honey (less honey if you have diabetes), and simmer for another 5 minutes. Filter the liquid before pouring it into scalded bottles. Personal requirements differ, but the most active method is to drink a shot glass three times a day and let it cool in your mouth for a few moments.
Wine has a relatively modest impact because it is a decoction with a low alcohol concentration (about 2-3%).