Parsley is the
dried aromatic leaf of a biennial herb with
dense foliage and white flowers. The bright
green leaves are finely divided and curled.
There are two main types of horticultural
parsleys. The one cultivated for leaves, which
is found in India and the other grows for
its turnip like roots. The flowering stalk
reaches up to a height of 100 cm in the second
year. Flowers are yellow or yellowish green
in compound umbels. Fruits 2-3 mm long, crescent
shape, conspicuously rigid and consisting
of two mericarps. Leaves and seeds are used
as spice. The aroma of the herb is characteristic,
fragrant and spicy due to volatile oil present.
Origin and Distribution
Parsley is a native
of Sardinia and is widely cultivated in the
Mediterranean region and the USA. It also
grows in Mexico, Dominican Republic, Canada,
West Germany, Haiti, France, Hungary, Belgium,
Italy, Spain and Yugoslavia. Parsley is a
cold weather crop, growing best in rich, moist
soil. In India it grows better at higher altitudes.
Uses
Parsley
is commonly used for garnishing and seasoning
of foods. They are eaten fresh incorporated
in salad and used as an ingredient in soups,
stews and sauces. It is also used as a seasoning
in meat and poultry. The roots are used
as a vegetable in soups. The dried leaves
and roots are used as condiments.
The herb is possessing diuretic, carminative,
anti-pyretic properties. The juice of the
fresh leaves is used as an insecticide.
Parsley herb oil and parsley seed oil are
obtained from steam distillation.
