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CULTURAL AND WILD PLANTS
Sowing parsley (curly parsley, garden parsley). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Common parsley (curly parsley, garden parsley), Petroselinum crispum. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Petroselinum Family: Umbelliferae (Apiaceae) Origin: Mediterranean Area: Parsley is common in temperate climates in many countries of the world, including Europe, Asia and America. Chemical composition: Parsley leaves and roots contain essential oil, which includes myrcene, limonene, eucalyptol and other components. The plant also contains flavonoids, carotenoids, quercetin, coumarins and other useful substances. Economic value: Parsley is used as a spice and flavoring agent in cooking, including to improve the taste and aroma of meat, fish, vegetable and soup dishes. Parsley is also popular as an ornamental herb. In medicine, parsley is used as a diuretic, a remedy for treating diseases of the kidneys and urinary tract, as well as to improve digestion and general body tone. Legends, myths, symbolism: In ancient times, parsley was used as a medicinal plant to treat various ailments such as stomach problems and skin conditions. Parsley root is considered especially beneficial for health as it contains many beneficial vitamins and minerals. The symbolic meaning of parsley may be related to its attractive appearance and pleasant aroma, as well as its use in cooking and medicine, which are important aspects of human life.
Parsley. Myths, traditions, symbolism
In ancient Egypt, and then in Greece, parsley was a symbol of grief. Parsley wreaths were worn on the head as a sign of sadness. Parsley leaves were woven into bouquets of lilies and roses as a reminder that fun does not last forever. As a vegetable plant, parsley began to be cultivated in the Middle Ages. In a number of countries it appears only in the XNUMXth century. Wild parsley grows in southern Europe in shady places among the rocks, as evidenced by its botanical name petroselinum sativum (Petroselinum sativum), from the Greek word "petra" - "rock", "stone". Author: Verzilin N. Legends, myths, symbolism:
Common parsley (curly parsley, garden parsley), Petroselinum crispum. Description, illustrations of the plant Common parsley (curly parsley, garden parsley), Petroselinum crispum. Botanical description of the plant, areas of growth and ecology, economic importance, applications
A biennial cross-pollinating plant of the Apiaceae family. In the first year it forms a rosette of leaves and a root crop, in the second year the flower stem is branched from the middle with opposite whorled branches. The leaves are thrice pinnately dissected, smooth or curly, dark green, shiny above, basal and lower stem - on long petioles. The flowers are small, yellowish-green, collected in ray umbrellas. The fruit is a two seedling, the seeds are small with a characteristic odor. There are two forms of parsley: root and leaf. In root parsley, the root is thickened, cone-shaped, cylindrical, or evenly tapering downwards. In leaf parsley, the root is thin, spindle-shaped. Each of the forms has its own varieties. Garden parsley comes from the Mediterranean. In ancient Greece, it was considered a sacred plant, symbolizing glory and joy. As a spice, they began to use it in the Middle Ages thanks to Charlemagne, who ordered it to be grown in his gardens. Soon, parsley became an indispensable addition to all vegetable dishes. She came to England in the XNUMXth century, and immigrants brought her to America. In Russia, since the XNUMXth century, it has been grown in gardens and orchards. Parsley is a widespread crop. It grows wild in the Eastern Mediterranean. Cultivated throughout Europe. Sugar and ordinary are especially popular. Parsley grows well on loose sandy and loamy soils rich in humus. She is undemanding to heat. Shoots tolerate frosts down to -7-8 ° C, and the roots in the ground are well preserved in winter. Heavy clay soils are unsuitable for parsley, it is responsive to fertilizers. At high temperatures and lack of moisture, the development of the plant slows down. Excess moisture increases susceptibility to diseases. In spring, parsley regrowth begins in April, budding - in June, mass flowering - in July. Seeds ripen in August-September. The plant has a pleasant smell and spicy taste, which is due to the essential oil. It is contained in all its organs, but most of all in fruits and inflorescences. The essential oil is a light-moving, slightly yellowish liquid with a typical parsley odour. Parsley roots contain proteins, carbohydrates, ascorbic acid, nicotinic acid, vitamin B2. In addition to proteins and carbohydrates, the leaves also contain carotene, vitamins C, E, folic acid, which is important as a hematopoietic factor. Thanks to its delicate aroma and unobtrusive taste, parsley is a versatile spice used in almost all savory dishes. Fresh or dried finely chopped leaves are used for salads, as well as a seasoning for soups, vegetable, fish and meat dishes. Parsley is an indispensable component of side dishes; it is part of various spicy sauces produced by the food industry. It is widely used for pickling and pickling cucumbers, mushrooms and canning vegetables. Parsley greens in the form of a dry powder are part of spice mixtures. The seeds and roots, both fresh and dried, are also used as flavor additives. Fresh parsley leaves are valuable not only as an aromatic additive to various dishes, but also as a vitamin, due to the presence of ascorbic acid and carotene in them. For a long time, parsley has been valued as a medicinal plant for its properties to restore strength, heal wounds, soothe bleeding from the gums, and promote blood formation. For therapeutic purposes, fruits, roots, leaves, both fresh and dried, are used in the form of decoctions and infusions.
Cultivation. Parsley is propagated by seeds. Almost all types of garden crops can be its predecessors. After removing them, the earth is loosened, and after the mass germination of weeds, they are dug up to a depth of 20-25 cm, 40-50 g of superphosphate and 20-25 g of potassium salt per 1 m2 are added. Organic and mineral fertilizers can be applied under leaf parsley. It is better to propagate root parsley with a second crop after the introduction of manure, since when grown on fresh manure, the roots branch strongly. Seeds can be sown in early spring or late autumn. In the latter case, it is necessary that the land be prepared at least two months before sowing. The earth is carefully harrowed, the seeds are planted in holes to a depth of 2-3 cm. The width between the rows is 30-40 cm, the seeds begin to germinate at a temperature of 4-2 ° C. When spring sowing shoots appear after 13-15 days. After their mass appearance, soil loosening, weeding and thinning of crops are carried out, leaving a distance of 4-6 cm between plants, they are fed twice: the first time when 3-4 leaves appear, and the second - after 15-20 days. At the first feeding, 10-15 g of ammonium nitrate are added, at the second - 5-7 g of ammonium nitrate, 7-10 g of superphosphate and 5-7 g of potassium salt per 1 m2. When sowing parsley in winter, green mass is obtained 2-2,5 weeks earlier. In the first year of life, the plant forms a basal rosette of leaves, in the second - spring regrowth begins in early April. Plant care consists in regular weeding, loosening them. In the dry season, parsley must be watered. The green mass is cut during June-August. It is dried or preserved with salt in glass jars, tightly packed. In this form, parsley is well preserved at temperatures up to +10 ° C. Parsley roots after harvesting are thoroughly washed from the ground, cut lengthwise and dried. Dried raw materials are stored in a paid closed container in a dry, ventilated area. Parsley roots can be stored fresh for l.5-2 months. To do this, they are cleaned from the ground, the damaged ones are selected, the surface of the roots is dried in the air and placed in a box with sand. Store in a cellar or basement at a temperature of 2-10 °C. Small roots in this case are best used for drying, after cutting them into small nippers. Small roots can also be used for winter forcing greens indoors. Parsley fruits are harvested in July-September and dried in the air. For seeds, parsley is harvested at the end of the wax or the beginning of the full ripeness of the seeds. It is cut, tied into bundles and hung to ripen the seeds. After a few days, the dried plants are threshed. After threshing, the seeds are additionally dried. Authors: Yurchenko L.A., Vasilkevich S.I.
Parsley, Petroselinum hortense Hoffm. Classification, synonyms, botanical description, nutritional value, cultivation
Synonyms: P. crispum Mill., P. hortense var. crispum Bailey, P. sativum Hoffm., P. sativum var. crispum Gand., P. sativum v. vulgare Alef., P. vulgare SF Gray, P. romanum Sweet., P. Thoermeri Weinm., P. Petroselinum Karst., Apium Petrosilinum L., A. crispum Mill., A. latifotium Mill., A. vulgare Lam. , A. lactam Salisb., Carum Petroselinum var. crispum Beck., Selinum Petroselinum EHL Names: German Petersilie, Federselli, Peterchen, Peterlein; Goal. Peterselie; dates persille; Swede, persiija; English parsley; fr. persil; it. prezzemolo, petroncino; Spanish pereijil; port, salsa; rum. patrunjel; hung. petrezselyum; Slovenian peterJilg; Serb, persum; Czech petrzel, perasin, petrzlen; Polish; petruszka; cargo, mage inform. The plant is hairless, biennial; thickened root (root varieties have a distinct root crop); leaves on long petioles, dark green, tripinnate, their leaflets are tripartite and twisted; umbels 10-20-rayed, with rays almost equal in length; seeds 2-3 mm long and 1 mm wide, have a specific smell, like seeds of other umbrellas. The weight of 1000 seeds is 1,2-1,8 g. Pollination is cross. Parsley is cultivated for its root vegetable and fragrant leaves. There are varieties of root parsley that develop significant root crops, and leaf varieties that do not form a root crop, having only somewhat thickened branched roots (Common), but strongly leafy. The leaves of the root varieties are also used for food. Of the varieties of leaf parsley, Ordinary is the most common. Also cultivated varieties are No Similar, Curly, Curly Improved, etc., which have corrugated, intricately dissected (curly) leaves. Of the varieties of root parsley, two are cultivated: Bordovicskaya and Sugar. The first has an elongated, 30-35 cm long, cone-shaped root crop, resembling the root crop of Valery's carrot, and the second one is distinguished by a shorter (20-25 cm) root crop, also cone-shaped, but expanded at the head and therefore more tapered. Variety Slava Erfurt is considered a hybrid between root and leaf parsley. It has beautiful curly foliage and a distinct root crop. Parsley is demanding on soil fertility and moisture; works well on drained peatlands. Sow it directly into the open ground, if possible early in the spring in a row or band way. The distances between the tapes are 40-50 cm, between the lines in the tape - about 20 cm, and in the rows (depending on the variety) - 4-6 cm. Author: Ipatiev A.N.
Parsley, Petroselinum crispum. Methods of application, origin of the plant, range, botanical description, cultivation
It is widely used as a spicy vegetable as a seasoning for side dishes, soups, meat and fish dishes. One of the most vitamin vegetable crops (75-400 mg / 100 g of vitamin C, up to 20 mg / 100 g of carotene). In the conditions of the tropics and subtropics, parsley is grown primarily for greens, petioles and root crops are also eaten. In practical medicine, parsley is used to stimulate appetite, increase gastric secretion and in kidney diseases. The center of origin of parsley is located along the shores of the Mediterranean basin, where it is still found in the wild. Leaves 2-3-pinnate, green, on long petioles. Parsley (Petroselinum crispum Num.) is a biennial plant belonging to the Celery family. The plant is cross-pollinating. According to the biological characteristics, parsley is similar to carrots, but more cold-resistant. The species Petroselinum crispum Num includes 2 varieties: con. var. foliosum Alef. - sheet and con. var. radicosum Alef. - root. The latter successfully grows in the subtropics, where it is grown for seed production. For growing on greens, very fertile soils are selected. Additionally fed with nitrogen fertilizers. Agrotechnics of parsley does not differ from that of carrots. It should be borne in mind that parsley seeds place particularly high demands on the quality of pre-sowing tillage, as they are small, contain a lot of essential oils and swell and germinate very slowly. The seeding rate is 5-6 kg/ha. The sowing scheme is 1-line, between rows 40-45 cm, in a row 2-3 cm. 2-line (58 + 12 cm) and multi-line (4-7 lines per bed) are used. It is advisable to sow parsley at several times. In the dry season, water 3-4 times. The plant is harvested along with the roots (beam product). During the growing season, you can cut the leaves 2 times. Productivity - 10-12 t/ha. Authors: Baranov V.D., Ustimenko G.V.
Parsley. The history of growing a plant, economic importance, cultivation, use in cooking
What is a parsley plant? Parsley, or curly Petroselinum crispum, belongs to the umbellate (celery) family. Her relatives are dill, coriander (its greens are known as cilantro or coriander), celery, carrots. This is a biennial plant. A thickened cone-shaped root (root crop) and a rosette of feathery leaves are formed in the first year, and a peduncle grows in the second. Parsley flowers are small, white or greenish, fragrant fruits, 2-3 mm long. Parsley is divided into root and leaf parsley, and leaf parsley exists in two versions. Garden parsley, or Neapolitan parsley P. crispum var. neapolitanum, relatively unpretentious, with flat fragrant leaves. Curly parsley P. crispum var. crispum leaves are correspondingly "curly". They are beautiful, look spectacular in a plate, but are tougher and less fragrant than garden varieties. Root parsley P. crispum var. tuberosum forms a root crop (thickened root). It has fragrant yellowish flesh. In root parsley, both roots and leaves are suitable for eating, in leafy varieties, the roots are hard and thin. Cultivation of parsley began in the Mediterranean, where it grew on rocky places. The Latin generic name petroselinum comes from the Greek petroselinon, meaning "mountain celery". This name was modified in different languages, and in Russian it became parsley. The first descriptions of parsley that have come down to us date back to the XNUMXth century BC. The culture turned out to be resistant to cold, gradually spread across Europe and the countries of the East, by the XNUMXth century it reached the islands of Britain and Sardinia, and a century later ended up in America. In the genus "parsley" there is another species, P. segetum. Its range is Western Europe (Great Britain, southern Netherlands, France, Spain and Portugal). It has narrower and less pinnate leaves than garden parsley. The plant is edible and fragrant, but it is extremely rarely grown, and it is not surprising: P. segetum has much more stems than leaves. How useful is parsley? The leaves and roots of parsley are a storehouse of nutrients. Root crops contain up to 10% sugars and 1,5-3% protein. The most juicy and sweet can be gnawed like a carrot. In the leaves of sugars no more than 3%. Since childhood, we have been accustomed to the fact that greens are a source of vitamins, and parsley is a great example of this. There is more ascorbic acid (vitamin C) in it than in lemon, 0,2%. Seven - ten grams of fresh herbs satisfy the daily human need for ascorbic acid. Parsley also contains vitamins K, B1 and B2, retinol (vitamin A), carotene (provitamin A), thiamin, riboflavin, nicotinic and folic acids. It contains a lot of phosphorus, calcium, magnesium, potassium, iron, in addition, it is a source of antioxidants of various nature (where would we be without them now!). Parsley is rich in flavonoids, including apigenin. Now more and more often they write that it has an antitumor effect. Parsley fruits contain fatty oil, which consists of almost two-thirds of glycerides of petroselinic acid (C18H34O2). It is an isomer of oleic acid, in which the double bond is located between the 6th and 7th carbon atoms. But the fatty acids in parsley seeds are not more than 22%; it is still not an oil plant. What does parsley smell like? Parsley belongs to the fragrant spices, its smell is created by essential oils that are found in all parts of the plant. There is little oil in fresh leaves, 0,016-0,3%, but this is enough to add flavor to dishes seasoned with parsley. In dry roots up to 0,08% essential oil, and in fruits 2-7%. Parsley fruits are used mainly for the production of essential oil. Its main components are myristicin (37%) and apiol (16%). Myristicin, C11H12O3, 1,2-methylenedioxy-6-methoxy-4-allylbenzene, has antioxidant properties. Apiol, or parsley camphor, C12H14O4, is also an antioxidant, in addition, it causes smooth muscle contraction. Parsley leaf oils contain quite a lot of myristicin, and almost no apiol. Both compounds are psychoactive in large quantities, but it does not follow that parsley contains narcotic substances. In the amount that a person is able to eat, it is not dangerous. Careful handling requires parsley seeds and essential oil. In 2011, Rospotrebnadzor banned their inclusion in dietary supplements. For medical purposes, parsley essential oil is still used. What is the cure for parsley? Apiol, which parsley is rich in, is a strong antispasmodic. Even Hippocrates wrote about the abortive effect of the plant; in the Middle Ages, women actively used it for this purpose. Since the middle of the 1715th century, official medicine has been using apiol to treat menstrual disorders, either as part of an essential oil or in a purified form (its greenish crystals were obtained back in XNUMX by the Leipzig pharmacist Heinrich Christoph Link). In addition, apiol has a diuretic effect. Parsley is a good choleretic agent, it activates digestion and metabolism. Parsley essential oil suppresses the cellular and humoral immune response. No wonder it is traditionally used as a remedy for allergies, autoimmune diseases and chronic inflammation.
Parsley juice improves cardiac activity and is useful for hypertension, diseases of the genitourinary system and gallbladder, but it should be taken in moderation, no more than one tablespoon, and this spoon would be good to mix with some vegetable juice, for example, carrot. Parsley, especially its essential oil, should be handled with care, since apiol in large doses damages the tissues of the liver and kidneys. And of course, it is contraindicated for pregnant women because of the abortive effect. With what and how to eat parsley. Parsley is considered a classic "fishy" spice. In general, as soon as it is not used. Curly leaves often decorate tomato soups, rice dishes, fried meat and poultry. Finely chopped greens are added to cottage cheese, dough, sandwich butter and minced meat, sprinkled with salads, omelettes and soups. Sometimes parsley is used as a pie filling. There are dishes in which parsley is one of the main ingredients, such as Middle Eastern tabouleh salad. In addition to parsley, the composition of the salad includes bulgur (durum wheat groats), tomatoes, mint and onions, sometimes garlic. Tabbouleh is seasoned with olive oil and lemon juice, salt to taste. The famous French persilade sauce contains finely chopped parsley mixed with garlic, olive oil and vinegar. Italians use gremolata: garlic, parsley and lemon juice. The parsley neutralizes the garlic smell, while the lemon juice locks in the parsley flavor. These seasonings can be flavored with soups, stews, boiled fish and even fried potatoes. A more complex composition has an Italian salsa verde sauce: parsley, vinegar, capers, garlic, onions, anchovies, olive oil and mustard. Other nations have their own variations of salsa. Parsley root requires pre-treatment. It is often used in European cuisines. As a rule, the root is cut lengthwise or into small cubes, fried until golden brown, and then soups and main dishes are prepared from it. For example, they are stewed with zucchini and spices and served with sour cream. Greens are necessarily added to such dishes, but not parsley. Even stems come into play. They can be finely chopped and fried in oil and added to soups and side dishes in this form. Can be used in pickles and marinades or simply put in soup for flavor. In this case, it is better to pre-tie the stems into a bundle so that it is easier to remove them later. Parsley seeds are almost never used in cooking, they are very bitter due to the high content of essential oil. But parsley umbrellas are added to homemade pickles and marinades. The root and leaves keep well when dried, but their flavor weakens. Greens are also salted and frozen. However, now that fresh parsley is available all year round, there is no need for long-term storage. Let's do something exotic. Parsley is our native garden plant. However, let's not forget that his homeland is the Mediterranean. For the exotic sauce, first make the tapenade. It is a paste of finely chopped and carefully mixed olives, green and ripe, a few anchovies and capers, which in the Provençal dialect are called "tapin". All this mess is diluted with olive oil to a pasty state. And capers, who do not know, are pickled or canned buds of the shrub Capparis spinosa. Now mix a quarter cup of tapenade, a third cup of finely chopped Neapolitan parsley leaves, half a chopped shallot (it tastes more tender than ordinary onions) and a third cup of olive oil. The sauce is ready. It is best to spice them up with fish. Author: N.Ruchkina
Parsley, Petroselinum crispum var. Petroselinum Hill. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Biennial herbaceous plant 1 m or more high. In the first year it forms a root crop and a rosette of leaves, in the second - an upright, branched flower stalk and produces seeds. The leaves are triangular, pinnate, long-petiolate, shiny above. The flowers are small, yellowish green. The fruit is a two-seeded grayish-brown color. Blooms in June. The mountainous regions of the Mediterranean are considered to be the homeland of parsley, where even now it is found in the wild. Parsley has been known in culture for a very long time. Even in ancient times, it was cultivated in Greece and Rome as an ornamental and medicinal plant. In the Middle Ages, parsley began to be cultivated in many European countries as a spicy vegetable. In Eastern Europe, it has been known since the XNUMXth century; grown it in vegetable gardens and orchards. At first, only the fleshy roots were used, and later the leaves were also used. Currently, curly parsley is common in culture, which is divided into two forms: root and leaf. In root parsley, the root crop is large and thick, the greens are thick and juicy. Leaf parsley has a small, thin and branched root, the greens are tender and fragrant. Parsley is a cold-resistant and moisture-loving plant, but it does not tolerate excess moisture well. It grows well on loose fertile soils. Sow it in early spring. To constantly get fresh young leaves, sowing is carried out several times during the summer. For uniform sowing, the seeds are mixed with sand. Spring shoots tolerate frosts down to -8 ° C. Care of crops consists in timely watering, loosening the soil, weeding. To use parsley in winter, the leaves and roots are dried and stored at room temperature in paper bags or glass jars. Parsley is very rich in nutrients. Spicy taste and aroma are explained by the presence of essential oil. It contains a lot of vitamins Bb B2, C, PP, K, carotene, folic acid, minerals (potassium, magnesium, iron, phosphorus). Vitamin C in parsley is five times more than in lemons and oranges. In addition, it contains proteins, carbohydrates, flavonoids, pectin substances, phytoncides. In addition to essential oil, parsley seeds also contain fatty oil, flavonoids, and glycosides. For many centuries, parsley has been used in folk medicine for various diseases of the stomach, liver, kidneys, for cardiac edema, and for menstrual irregularities. Root decoctions and fresh leaves are used for mosquito and bee bites; infusion of seeds - with flatulence and as a strong diuretic. Thanks to the essential oil and phytoncides, parsley has a bactericidal effect. Crushed seeds are effective against parasites - head lice. Foreign experts believe that parsley juice normalizes the function of the adrenal glands and thyroid gland, strengthens the capillaries. Nutritionists highly appreciate the healing properties of parsley and recommend it for urological diseases and atherosclerosis. The essential oil obtained from the seeds is used in the medical industry. Parsley leaves and root are indispensable in the preparation of various meat and fish dishes. Fresh and dried leaves are used as a seasoning for the first and second courses. They fortify food and give it a pleasant aroma. Fresh leaves are used in salads; they decorate cold appetizers and other dishes. Parsley root gives a peculiar and pleasant aroma to meat broth and soups. It is also used for stewing vegetables, preserving them for the winter. Parsley is also used for cosmetic purposes. Crushed seeds are rubbed into the scalp for baldness. A decoction of the roots mixed with lemon juice is rubbed on the face in the morning and evening to whiten the skin, remove freckles and age spots. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Curly parsley, Petroselinum crispum (Mill.) A.W. Hill. Botanical description, distribution, chemical composition, features of use
Celery family - Apiaceae. A biennial plant 30-100 cm high with a spindle-shaped thickened root. Stem erect, branched. The leaves are shiny, triangular, double-pinnate, dark green, shiny above. Flowers greenish-yellow. The fruit is oblong-ovoid. Blooms in June - July. Mediterranean look. Cultivated everywhere. Sometimes wild. All parts of the plant have a pleasant spicy taste, which is due to the presence of essential oil. The content of essential oil in fruits is 2-7%, in a fresh plant 0,016-0,3, in dry roots - up to 0,08%. It is a light greenish-yellow liquid. The main component of essential oil from fruits and roots is apiol. In addition, the fruit oil contains alpha-pinene, myristicin, traces of unidentified aldehydes, ketones, phenols, as well as stearic and palmitic acids and petrosilane. Furocoumarin bergapten and flavone glycoside apiin were found in the fruits. They contain up to 22% fatty oil, which consists of petroselinic (70-76%), oleic (9-15), linoleic (6-18) and palmitic (3%) acids. Quercetin and kaempferol were found in parsley flowers, apigenin and mucus were found in the roots. In terms of vitamin content, parsley surpasses many vegetables and fruits. Greens contain up to 0,2% ascorbic acid, up to 0,01% carotene, thiamine, riboflavin, retinol, nicotinic acid, a rich set of mineral salts (iron, potassium, magnesium, calcium, phosphorus), flavonoids, proteins, carbohydrates, pectin substances, phytoncides. Fresh and dried parsley leaves and roots are widely used for flavoring in cooking and the canning industry. The essential oil obtained from fruits and leaves is also used in canning. Parsley has a spicy smell, sweetish spicy and tart taste. Most of all, it is used for cooking dishes from vegetables, various salads and meat soups. Finely chopped parsley is added to the dish just before serving. The root is put into the pan at the beginning of cooking, mainly in soups and vegetable dishes. Finely chopped greens or grated root are added to boiled fish, game (mainly poultry), mayonnaise and potato dishes. Washed and dried parsley fried in vegetable oil is popular in French cuisine. Still warm, it is served with fish and meat dishes. Due to the rich chemical composition, the content of valuable physiologically active substances in an assimilable form, parsley is highly valued by nutritionists. Various dishes using parsley have a diuretic effect, help to remove salts from the body.
Parsley reduces sweating, is indicated for kidney disease, atherosclerosis. With obesity, diseases of the liver and kidneys, it is recommended to eat parsley root. Some foreign scientists believe that fresh parsley juice helps normalize the functions of the adrenal cortex and thyroid gland, strengthen capillary blood vessels, etc. It has been experimentally established that the effect of parsley on the human body is associated with the presence of essential oil components (primarily apiol and myristicin), flavonoids and vitamins in it. In clinical trials, it was shown that the use of parsley preparations increases the tone of the smooth muscles of the uterus, intestines, and bladder. The plant has a pronounced diuretic effect, has a positive effect on menstrual irregularities. Fresh parsley leaves or their decoction in experimental studies increased bile secretion. Parsley decoction has been proposed for the treatment of hypotonic and hypokinetic gallbladder dyskinesias. The essential oil obtained by steam distillation from seeds, as well as parsley seeds, are used in medicine in various countries as a diuretic and antispasmodic; they act carminatively and excite the secretion of the gastric glands, increase appetite and improve digestion. Various preparations of parsley are used for cystitis, urolithiasis, edema, renal spasms (contraindicated in nephritis), inflammation of the prostate gland, urination disorders in children, uterine bleeding, as an anti-neuralgic agent, liver diseases accompanied by dysfunction of the digestive system, dyspepsia , flatulence, etc. The plant has long been used in cosmetics as a skin whitening agent. For this purpose, it is better to use masks or compresses from finely chopped parsley mixed with yogurt. A decoction of the roots is used to wash the face from sunburn, and a strong decoction of the roots mixed with lemon juice is applied to the face in the morning and evening to eliminate freckles and dark pigmented skin spots. An infusion of seeds and parsley essential oil is used for dry skin, and an infusion of a fresh plant for oily skin. Juice from fresh leaves and roots has an analgesic effect, it is used in the local treatment of dermatitis and as a good anti-inflammatory agent for insect bites - bees, wasps, mosquitoes. Seed ointment has an insecticidal effect, it is used against head lice. Crushed seeds are rubbed into the scalp for baldness. Fresh or dried leaves or roots, when chewed, eliminate the unpleasant smell of garlic and onions. Milk infusion from a mixture of parsley leaves, sorrel, tarragon and rosemary is a good remedy for facial skin care. When applied, the skin becomes smooth, fresh, elastic, elastic. In an old medical clinic of the XNUMXth century. "Cool garden" indicates that the plant was used in medicine of that time as an anti-inflammatory, wound healing and diuretic, to strengthen the gums, preserve vision, with loss of appetite and indigestion, with urolithiasis, as well as with diseases of the liver and kidneys, etc. XNUMXth century a preparation was obtained from the seeds, which was used for dysmenorrhea, neuralgia and malaria. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Curly parsley, Petroselinum crispum (mill) Nym. Botanical description, habitat and habitats, chemical composition, use in medicine and industry
Synonyms: bride, petrosilia. A biennial herbaceous plant of the umbrella family (Umbeliferae). The root is fleshy, spindle-shaped, up to 30 cm long. Stems erect, round, glabrous, strongly branched. The leaves are double-pinnate, ovate in general outline, glossy on the upper side, dull on the lower side. The flowers are bisexual, small, collected in complex umbrellas at the ends of the branches. The fruit is an oblong-ovate, slightly compressed laterally, greenish-brown two-seeded. The seed is almost round, with an oily grayish endosperm. The plant has a specific smell. Range and habitats. Mediterranean species - grows wild on the Mediterranean coast. Chemical composition. Essential oils, furocoumarin bergapten and flavone glycoside apiin were found in the fruits. They contain up to 22% fatty oil, which consists of petroselinic (70-76%), oleic (9-15), linoleic (6-18) and palmitic (3%) acids. Quercetin and kaempferol were found in parsley flowers, apigenin and mucus were found in the roots. In terms of vitamin content, parsley surpasses many vegetables and fruits. Its greenery contains up to 0,2% ascorbic acid, up to 0,01% carotene, thiamine, riboflavin, retinol, nicotinic acid, a rich set of mineral salts (iron, potassium, magnesium, calcium, phosphorus), flavonoids, proteins, carbohydrates, pectin substances, phytoncides. All parts of the plant have a pleasant spicy taste, which is due to the presence of essential oil. The content of essential oil in fruits is 2-7%, in a fresh plant 0,016-0,3%, in dry roots - up to 0,08%. It is a light greenish-yellow liquid. The main component of the essential oil from fruits and roots is apiol (or parsley camphor). In addition, the fruit oil contains alpha-pinene, myristicin, traces of unidentified aldehydes, ketones, phenols, as well as stearic and palmitic acids and petrosilane. Application in medicine. Parsley grass and seeds have diuretic properties and increase the excretion of salts from the body. The latter is associated with the presence of epiol and myristicin in the plant. Parsley seeds and herb are used in folk medicine as a diuretic for kidney and heart diseases. Often, its use in these cases is combined with other substances, such as diuretic kidney tea and other diuretics for cardiac edema. Parsley is given for urolithiasis and inflammatory processes in the bladder, acute and chronic cystitis, especially accompanied by pain due to smooth muscle spasms. Parsley preparations are used for liver diseases, disorders of the digestive system, dyspepsia, flatulence, etc. Parsley fruits are harvested in autumn. They have a strong aromatic, irritating odor, slightly bitter and burning taste, they are rubbed or pounded in a mortar. Take 1/2 teaspoon, pour 2 glasses of cold water, insist for 8 hours, take 2-3 tablespoons after 2 hours. Other uses. Parsley is sown almost everywhere, it is everywhere a garden crop. For medical purposes, it is cultivated because of the essential oil obtained by distillation of the fruit with water vapor. Fresh and dried parsley leaves and roots are widely used for flavoring in cooking and the canning industry. The essential oil obtained from fruits and leaves is used in canning. Parsley has a spicy smell, the taste is sweetish-spicy and tart. Most of all, it is used for cooking dishes from vegetables, various salads and meat soups. Finely chopped greens or grated root are added to boiled fish, game (mainly poultry), mayonnaise and potato dishes. Washed and dried parsley, fried in vegetable oil, is popular in French cuisine. Still warm, it is served with fish and meat dishes. Authors: Turova A.D., Sapozhnikova E.N. Any parsley. Featured article
When they say "every parsley", they mean various trifles, trifles, nonsense. But in a salad, even in an imaginary one, parsley is not nonsense, not trifles, and not a trifle. Without it, the taste is not the same, and the look. She is an important part of the salad. Like other greens - dill, for example, or celery. And once in ancient Greece and Rome, in antiquity and later, all three of these wonderful plants of the umbrella family (they have inflorescences that look like umbrellas) were treated with a special feeling. Dill was considered very beautiful, and its smell was wonderful. Bouquets were made from dill, wreaths were woven. Confirmation of this is the verses of the ancient Greek poetess Sappho, who turned to a friend with such a request: "Narvi for a wreath with a gentle hand // fresh dill branches." They knew then other outstanding properties of dill. The great scientist Pliny the Elder assured that the snake's eyesight improves dramatically after she tastes this herb. So, having met a snake in dill, you need to be doubly careful. Celery with its neatly carved leaves played a special role in medieval Europe: craftsmen made sharp protrusions on the golden crowns of monarchs, inspired by the celery leaf. To serve as a model for the crown means something! And before that, the ancient Greeks decorated their homes with celery wreaths during the holidays. And the Romans, although they did not eat celery, believed that the wise goddess Juno, the patroness of heaven and earth, the wife of Jupiter himself, feeds her horses with celery. Then the celery was called "celion". Celery - celion; does it look a little like it? The third of the mentioned plants of the Umbelliferae family was called "petroselion" in antiquity. "Petra" is Greek for rock. That "rock celery" grew wild among the rocky cliffs. And now we call this plant parsley - after the first part of the Greek name. Ancient parsley was a sad, mournful plant. Graves were covered with its leaves and even roots. Dishes containing parsley were served only at funerals. If someone became terminally ill, the doctor would say that the patient "would soon need parsley." About how deeply the opinion about the woeful essence of parsley was fixed in the minds of the ancients, tells the story that happened to the ancient Greek commander Timoleon, which was described by the famous historian Plutarch. One day Timoleon's army was moving towards the battlefield. Suddenly a mule appeared on the road, loaded with parsley. The soldiers stopped and refused to move on: a terrible omen robbed them of courage. Then Timoleon said: - This parsley is not a sad, but a happy sign: it portends death not to you, but to your enemies! After these words, courage returned to the fighters. Timoleon won. We also note that the ancient Greeks often wove parsley into festive bouquets - but they did it only to remind: nothing lasts forever, holidays and joys are fleeting. In addition, parsley wreaths were placed on the heads of winners in some sports. But the roots of this tradition also came from a sad tradition. Let's get to the bottom of them. To do this, we have to take four logical steps. 1. The ancient Greek hero Hercules, who accomplished many feats, died from poison in the prime of life. Therefore, the mourning "petroselion" began to be considered its cherished plant. The hero was often depicted crowned with parsley. 2. Among the feats performed by Hercules, the first was the victory over the Nemean lion. This monstrous mythical animal devastated the neighborhood of Nemea, a city in the northeast of the Peloponnesian Peninsula. Entering into a fight with a lion, Hercules stunned him with a club, and then strangled him. 3. In honor of the victory of Hercules, the Nemean Games were established, in which they competed in running, wrestling, fisticuffs, discus and spear throwing, and chariot races. 4. Games were held in honor of Hercules, and his cherished plant is sad parsley; now it is clear that the lucky winners of the Nemean Games were awarded a wreath of parsley - and what else? In this decoration, they looked very elegant. But the domestic expression "to dress up like parsley" was born for a completely different reason. Petrushka was a Russian farce doll, awkwardly dressed. According to popular beliefs, parsley (a plant, not a doll) is also liked by tattered mermaids living in the forest. They do not like wormwood, but they adore parsley. Therefore, when confronted with rags, folk rumor recommends doing the following. Having met you, the mermaid will ask: - What do you have: wormwood or parsley? Answer: - Wormwood! - I'm hiding under the tyn! she will shout back and disappear. And if you answer: "Petrushka", then there is no salvation. - Oh, my dear! - the shawl will be delighted, pounce and tickle to death. However, this is probably nonsense, all sorts of parsley. By the way, the expression "every parsley" comes from the custom of seasoning soups and salads with finely chopped herbs. What we will do now. And our imaginary salad will be not only a salad with imagination, but also with any parsley. Author: Gol N.
Parsley in the tundra. Featured article
"Nothing is wasted by the parsley!" - this is how the famous vegetable grower M. Oshanin said. Even the smallest spine comes into play. Dries, grinds for the future for the winter. Medium-sized roots are used immediately. Large ones are left for seeds. Now they would say: "Without any waste grass!" But growing wasteless grass turned out to be not at all easy. At least not as easy as a carrot. Even such an expert in gardening as Professor N. Kichunov found it difficult. A lot of books were written by the professor. And about carrots. And about cherries. And about any other grace. But when it came to parsley, he gave in and went for advice to simple gardeners. Those in their hearts laughed at the celebrity, but willingly shared their experience. - Seeds need to be wetted before sowing, - gardeners said, - that's all wisdom. - How to wet? the professor inquired. - Very simple. Change the water every day - and so ten days in a row. Better yet, rinse them in running water. Hearing about such advice, another expert, Professor M. Rytov, was horrified. “There won’t be anything useful left in them!” Everything will be carried away by water! If we wet the seeds, then in the sand, spraying it from a watering can! In general, there were many disputes. And among professors, and between gardeners. Some craftsmen brought to the market an amazing product, the size of a good radish. Others didn't grow anything. And as always in such cases, there were dodgers who passed off various other umbrella herbs as parsley. And above all, etuzu - dog parsley. True, etuza differed from our kitchen herb in white flowers (they have green-yellow ones), but flowers are not traded, so it was impossible to distinguish a forgery by this sign. The result of the forgery was dangerous and sad for the buyer. When at home dog parsley was eaten with dinner, vomiting began, swelling of the abdomen, even loss of consciousness. Meanwhile, distinguishing a real parsley from its counterpart is not difficult at all and requires only the simplest knowledge of botany. It is worth rubbing a piece of leaf between your fingers. Instead of the usual spicy smell, a suspicious aroma, reminiscent of spoiled garlic, will hit the nose. An inexperienced buyer began to treat his favorite seasoning with caution, and many completely abandoned it, deleting it from the list of kitchen dishes. However, it turned out that our fragrant grass is not only pleasant, but also useful and repairs our most important organ - the liver! Immediately the demand for parsley began to rise again. Accordingly, dog parsley came into play - and poisoning began again. “In general, dog parsley was accused in vain!” Professor A. Kharuzin said. “It’s not so poisonous. The whole trouble is that hemlock is sometimes offered instead of kitchen grass on the market. Its greens also resemble parsley (also from umbrella). Hemlock is deadly poisonous." And again, you can scold gullible buyers. One must be elementary literate in life. The unpleasant smell of hemlock immediately betrays this herb. Many years have passed since those events. No one will dare to bring dog grass or hemlock to the market, but even now many people confuse parsley with celery, then with coriander - cilantro. These latter are not poisonous, but edible and very useful. You can also distinguish them by smell, especially cilantro. But in general, past fears are forgotten. Our green treasure has long moved into first place among green vegetables. And even more valuable is that it works well in the Far North, beyond the Arctic Circle. And it can be bred right in the tundra. Author: Smirnov A.
Parsley. Application in cosmetology
Well-chopped parsley is ground until a homogeneous puree is obtained, which is mixed in equal parts with yogurt. The resulting mass lubricates the skin of the face and neck for 20 minutes. The mask is removed and the skin is wiped with chamomile infusion, then smeared with the usual cream. A very effective cosmetic product is a mixture of parsley herb with sorrel herb, tarragon (wormwood) and rosemary when caring for the skin of the neck. A mixture of the greens of these herbs (10 g each) is poured into a glass of boiling milk. After a few minutes, the grass is taken out and laid out on a thin sheet in an even layer. A cloth is tied around the neck in the form of a compress for 20-25 minutes. When the skin is dry, it is lubricated with a nourishing cream. Parsley contains many vitamins. Two tablespoons of parsley leaves contains the daily requirement of vitamins for a person. To refresh the skin, remove red spots and eliminate wrinkles, parsley decoction is used, which is rubbed on the skin in the morning and evening. 50 g of stems, leaves and roots are boiled in 0,5 l of water for 30 minutes. The decoction is used chilled. It also helps against freckles. If you add a little lemon juice to the broth, then it removes freckles more quickly and more intensively, protects the skin from severe sunburn. Parsley and dill herb tincture protects the skin from chapping. Moisten a napkin with hot tincture and apply on the face for 15-20 minutes. After the compress, the face is lubricated with a non-greasy emulsion cream. Author: Reva M.L.
Common parsley (curly parsley, garden parsley), Petroselinum crispum. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Common parsley (curly parsley, garden parsley), Petroselinum crispum. Tips for growing, harvesting and storing
Parsley (Petroselinum crispum) is an herbaceous plant that is often used in cooking to add flavor and aroma to a variety of dishes. Tips for growing, harvesting and storing parsley: Cultivation:
Workpiece:
Storage:
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