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. |
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. |
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. |
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. |
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. |
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. |
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. |
