PARSLEY
 
This is a universal biennial herbal spice consumed in large quantities than any other herb. There are 37 varieties of parsley-from dwarf parsley(15-20 cm). To Hamburg Parsley (upto 60 cm). Compared to all other herbs parsley is used in all foods and in large quantities. Parsley gives a characteristics flower to this food. The leaves are rich in Vitamin A,B,C& F and no of minerals Iron. Calcium ,Magnesium and Sodium which adds value to the food. Vitamin C is concentrated in roots. Man consgituentof parsley is ‘apiol’ , a non volitle oil that has distinct flavour and taste. Consuming all quantities of parsley is good for health. But large quamtities can be damaging to the health because of large quantities of ‘A German Scientist consider parsley as ‘ if the flower and seent of all that is green and ail . This soil were together and made into one flaven the would be Parsley.
 
Plant
The plant is a biennial herb with aromatic ,crinkle bright green leaves, small greenish-yellow flowers and producing small brown seeds. In cruly parsley the leaves are deeply dissected and the segment are curled or twisted. The leaves are light green to dark green in colour. the leaves are tonned and flowers are formed in the second year. But in Fern like parsley the leaves are deeply divided and the segments are not curled or twisted in Hamburg parsley the leaves are fern like but the roots are stout fusiform and edible.
 
Cultivation:

Parsley is cultivated by seeds. In the Nilgiris the seeds are sown in April-May in the raised nursery beds. The nursery bed is prepared by mixing forest soil sand and compost in 1:1:1 ratio. The forest soil and the sand are heated to kill the pathogenic pest or disease producing organism. Raised beds of 15 cm height and 3 m length and 0.8 m wide are made and the beds are leveled. For planting in an acre 25 grams of seeds are required. The seeds are sown in lines at 5 cm apart. After sowing the seeds are covered with fine compost. The nursery beds are irrigated 3 times a day with rosecan. The seeds begins to germinate one week after sowing. The seedings can be transplanted to the main field 45 days after sowing.

The field to be selected for planting : Parsley should have gentle slope with good water source. It requires rich soil that is well cultivated so those roots can go deep. It prefers moderate humidity. The land is cultivated -throughly. In the Nilgiris the land is cultivated with fork. Bigger clods are broken down. The weeds and the plant refuse are used for the preparation of compost heap. Compost is mixed during the last ploughing. For an acre 5 compost heaps are necessary. The seeding are transplanted in raised beds in the mam field. Beds of 15 cm height of convenient length and 2.5 m wide are made. The seedings are planted at 1 foot apart between rows and between plants. In an acre of 40,000 seedings are transplanted. It is advisable to plant the seedings apart so that adjacent plants doesn't touch each other. The field is irrigated immediately after transplanting. Parsley should be watered regularly in dry weather. The base of the plant should be kept well without weeds. Forking should be of the base should be done even in summer.

Frost damage: Parsley is suscepetible to frost damage. To escape from forst damage irrigate the plant early in the morning. Place fern leaves around the plant to prevent frost damage. Other plants are susceptible to frost damage are Sage , Oregano and Sweet marjoram.
 

Harvest:

In curled Parsley the leave with long petiole are formed in rosette. The leaves could be harvested 90 days after planting. Matured leaves that are dark greening colour are harvested by hand . The leaves are harvested ones in 10 days. It is advisibale to harvest only few leaves removal of large number leaves checks the growth of the plant. The leaves are collected in basket and are stored in cool place away from sun. After harvest the leaves are washed in clean water to remove the soil particles adhering the leaves.

Market

As Parsley is used for in all types foods, farmers of Nilgiris cultivate Parsley thorughout the year. There is good demand for Parsley throughout the year the Nilgiris fresh leaves are send to the metropolithan city in bamboo basket or as sun dried material.

Drying

The leaves are collected, washed with water. The leaves growing near to the soil are adjusted to soil adheration during the rain. Remove the dust particles by sieving and dried in dark. Spread the leaves on the nylon net in single layer. In order to conserve most of essential oils, scent and flavour it is recommended for rapid drying. If drying is done in summer the colour the leaves are retained. In quick drying process the leaves are subjected to oven drying at 95 C (200 F) by this method the colour is retained but ventilation should be provided during the drying process. Dried Parsley is kept in dark and stored in air tight glass containers unlike other herbs Parsley has the tendency to reabsorb moisture to retain its flavour aroma and colur well processed Parsley should have strong attractive green colour and strong aroma.
Uses

Parsley stimulates the diagestive glands and improves the diagestive system.
It has caramative property(settles diagestive system and relieves flatulence.)
People with inflammatory problems in kidney should avoid using parsley.
'Gripe water' is made from Parsley.
It has a druretic property.
Parsley tea is used as remedy for thermatism.
Parsley is used for rearing dogs and used as canine tonic.
It also stimulates hair growth and helps in eliminating head lice.
The root is rich in vitamin C.
Parsley water could be used as for removing moles and flecks.