| Description |
Parsley is the dried aromatic leaf of a biennial
herb with dense foliage and white flowers. The bright green leaves are finally
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.
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| 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.
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