PARSELEY LEAVES FLAKES[PETROSELINUM CRISPUM]
Listing description
Parsley or garden parsley (Petroselinum crispum)
is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Greece, Algeria, and Tunisia), naturalized elsewhere
in Europe, and widely cultivated as
a herb, a spice, and a vegetable.
Detailed description
Where it grows as a biennial, in
the first year, it forms a rosette of tripinnate leaves
10–25 cm (3.9–9.8 in) long with numerous 1–3 cm
(0.4–1.2 in) leaflets, and a taproot used as a food store over the winter.
Parsley is widely used in European, Middle Eastern, and American cooking. Curly
leaf parsley is often used as a garnish. In
central Europe, eastern Europe and southern Europe, as well as and in western
Asia, many dishes are served with fresh green chopped parsley sprinkled on top.
Root parsley is very common in central, eastern and southern European cuisines,
where it is used as a snack or a vegetable in many soups, stews, and casseroles.
Description
Garden parsley is a bright green, biennial, plant in temperate climates, or an annual herb in subtropical and tropical areas.
Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves
10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter. In
the second year, it grows a flowering stem to 75 cm (30 in) tall with
sparser leaves and flat-topped 3–10 cm diameter umbels with numerous 2 mm diameter yellow to
yellowish-green flowers. The seeds are ovoid,
2–3 mm long, with prominent style remnants at the apex. One
of the compounds of the essential oil is apiol.
The plant normally dies after seed maturation.[6][8][9]
Cultivation
Parsley grows best in moist,
well-drained soil, with full sun. It grows best between 22–30 °C
(72–86 °F), and usually is grown from seed.[9] Germination is slow, taking four to six
weeks,[9] and
it often is difficult because of furanocoumarins in its seed
coat.[10]Typically,
plants grown for the leaf crop are spaced 10 cm apart, while those grown
as a root crop are spaced 20 cm apart to allow for the root development.[9]
Parsley attracts several species of wildlife. Some swallowtail butterflies use parsley as a host plant for their
larvae; their caterpillars are black and green striped with yellow dots, and
will feed on parsley for two weeks before turning into butterflies. Bees and
other nectar-feeding insects also visit the flowers. Birds such as the goldfinch feed on
the seeds.
Cultivars
In cultivation, parsley is subdivided into several cultivar
groups,[11] depending
on the form of the plant, which is related to its end use. Often these are
treated as botanical varieties,[12] but
they are cultivated selections, not of natural botanical origin.[8]
Leaf parsley
The two main groups of parsley used as herbs are curly leaf
(i.e.) (P. crispum crispum
group; syn. P. crispum var. crispum)
and Italian, or flat leaf (P. crispum neapolitanum
group; syn. P. crispum var. neapolitanum);
of these, the neapolitanum group more closely resembles the natural wild
species. Flat-leaved parsley is preferred by some gardeners as it is easier to
cultivate, being more tolerant of both rain and sunshine,[13] and is said to have a stronger flavor[9] (though this is disputed[13]),
while curly leaf parsley is preferred by others because of its more decorative
appearance in garnishing.[13][14] A third type, sometimes grown in southern
Italy, has thick leaf stems resembling celery.[13]
Root parsley
Another type of parsley is grown as a root
vegetable, the Hamburg
root parsley (P. crispum radicosum group, syn. P. crispum var. tuberosum).
This type of parsley produces much thicker roots than types cultivated for their leaves.
Although seldom used in Britain and the United States, root parsley is
common in central and eastern European cuisine, where
it is used in soups and stews, or
simply eaten raw, as a snack (similar to carrots).[13]
Although root parsley looks similar to the parsnip, which
is among its closest relatives in the family Apiaceae, its taste is quite
different.
Culinary use
Parsley is widely used in Middle Eastern, European, Brazilian and American cooking. Curly
leaf parsley is used often as a garnish. Green
parsley is used frequently as a garnish on potato dishes (boiled or mashed
potatoes), on rice dishes (risotto or pilaf), on
fish, fried chicken, lamb, goose, and steaks, as
well in meat or vegetable stews (including shrimp creole, beef
bourguignon, goulash, or chicken
paprikash).[15]
In central Europe, eastern Europe and southern Europe, as well
as in western Asia, many dishes are served with fresh green, chopped parsley
sprinkled on top. In southern and central Europe, parsley is part of bouquet
garni, a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces.
Freshly chopped green parsley is used as a topping for soups such as chicken
soup, green salads, or salads such as salade Olivier, and on open
sandwiches with
cold cuts or pâtés.
Parsley is the main ingredient in Italian salsa
verde, which is a mixed condiment of parsley, capers, anchovies,
garlic, and sometimes bread soaked in vinegar. It is an Italian custom to serve
it with bollito misto or fish. Gremolata, a mixture of parsley, garlic,
and lemon zest, is a traditional accompaniment to the Italian veal stew, ossobuco alla milanese.
Root parsley is very common in Central, Eastern and Southern
European cuisines,
where it is used as a snack or a vegetable in many soups, stews, and casseroles, and
as ingredient for broth.
In Brazil,
freshly chopped parsley (salsa [ˈsawsɐ]) and freshly chopped scallion (cebolinha [sebuˈɫĩɲɐ]) are the main ingredients in the herb
seasoning called cheiro-verde ([ˈʃejɾu ˈveʁdʒi], literally "green
aroma"), which is used as key seasoning for major Brazilian
dishes, including meat, chicken, fish, rice, beans, stews, soups,
vegetables, salads, condiments, sauces, and stocks. Cheiro-verde is sold
in food markets as a bundle of both types of fresh herbs. In some Brazilian
regions, chopped parsley may be replaced by chopped coriander (cilantro)(coentro [ˈkwẽtɾu]) in the mixture.
Parsley is a key ingredient in several Middle Eastern salads
such as Lebanese tabbouleh.
Nutritional content and precautions
Parsley is a source of flavonoid and antioxidants,
especially luteolin, apigenin,[16] folic
acid, vitamin
K, vitamin
C, and vitamin
A. Half a tablespoon (a gram) of dried parsley contains about
6.0 µg of lycopene and
10.7 µg of alpha
carotene as well
as 82.9 µg of lutein+zeaxanthin and 80.7 µg of beta
carotene.
Excessive consumption of parsley should be avoided by pregnant
women. It is safe in normal food quantities, but large amounts may have uterotonic effects.[18]
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