Title in Latin: Petroselínum
Title in English: Parsley
Belongs to the family: Umbrella (Apiaceae)
As used in the home of parsley: roots, leaves, seeds
Botanical description: biennial, sometimes annual herbs. Leaves twice / trizhdyperistye, heart-shaped, petals whitish or yellowish — green, sometimes at the base with a reddish tinge, with a shiny top surface and a bottom mat. At the top notched leaves. Stem branched. The plant blooms only in the second year, only the first form rosettes of leaves and root crop developed. Plant cold-resistant, water-loving grows well in shaded areas.
Flowering: June — July
Fruit of parsley: ovoid, slightly laterally compressed gray — brown
Habitat: In the wild habitat — mainly the Mediterranean coast. In view of the huge spread of home-grown parsley virtually throughout Europe except the Nordic countries. In North America and southern Canada. Almost throughout Eurasia, but the northern parts and the Far East.
The constituent elements of parsley.
The composition of 100 g parsley includes:
- Unsaturated fatty acids — 0,1 gr
- Protein — 3.7 g
- Fat — 0.4 g
- Starch — 1.2 g
- Ash — 1.1 g
- Dietary fiber — 2.1 g
- Mono-and disaccharides, — 6,4 gr
- Carbohydrates — 7.6 g
- Organic acids — 0.1 g
- Water — 85g
- Vitamins are a part of parsley:
- Vitamin PP — 0,7 mg
- Vitamin PP (niacin equivalent) — 1.6 mg
- Vitamin A (RE) — 950mkg
- Vitamin B2 (riboflavin) — 0.05 mg
- Vitamin B1 (thiamine) — 0.05 mg
- Beta-carotene — 5.7 mg
- Vitamin B5 (pantothenic) — 0.05 mg
- Vitamin B9 (folic) — 110mkg
- Vitamin B6 (pyridoxine) — 0.2 mg
- Vitamin C — 150mg
- Vitamin E (TE) — 1.8 mg
- Vitamin H (biotin) — 0.4 g
- Choline — 12.8 mg
- Vitamin K (phylloquinone) — 1640mkg
Macronutrients that make up the parsley:
- Calcium — 245mg
- Phosphorus — 95mg
- Magnesium — 85mg
- Potassium — 800 mg
- Sodium — 34mg
Trace elements that are part of parsley:
- Iron — 1.9 mg
- Selenium — 0.1 mcg
- Zinc — 1.07 mg
- Manganese — 0.16 mg
- Copper — 149mkg
Energy value of parsley
- 100 g of parsley is 49 kcal
Basically, parsley is used in cooking. To do this, takes its leaves, thin stems. As condiment parsley leaves are used fresh, salted and dried. Less commonly used for culinary purposes are taking root. Parsley is also convenient for storage in frozen form, it can retain its nutrients and the nutritional value of about a year. And the leaves and roots are important element of salads, soups, various meat and fish dishes, as well as for canning. What is important is that parsley is practically indispensable seasoning for Slavic, European and American cuisine. It is undoubtedly the most common garden herbs in the world. It not only highlights the taste of the dish, but also serves as an indispensable element for decoration and decoration of dishes. During prolonged heat treatment parsley taste «is not lost», and amplified.
Use in medicine parsley
In medicine, the seeds of parsley is often used because they are valuable its diuretic, stimulant and cholagogue. Parsley juice useful in the treatment and prevention of diseases of the urogenital system, liver, edema, nephritis, with disorders of the gastrointestinal tract. A decoction of fresh parsley leaves relieves inflammation of the prostate gland in men, stimulates bile secretion. It is useful to take as a therapeutic and prophylactic agent for gastritis, renal diseases, as a tonic in inflammatory processes of the eye, partial vision loss or deterioration. Tincture of parsley are effective in the treatment of ulceration of the cornea, optic nerve, conjunctivitis, cataract, ophthalmia. Parsley can bleach the tooth enamel and strengthen the gums.The use of parsley in cosmetology
In addition, the plants are very valuable for the maintenance of healthy skin, especially facial skin. Everyday gadgets can remove dark circles under the eyes. It reduces redness, tones and brightens the skin, parsley can also prevent the emergence and deepening of wrinkles. Parsley is indispensable for oily skin as it is able to eliminate the inflammation and acne. It is added to the composition of most of various creams and rejuvenating tonic facial masks. The infusion of young parsley seeds are able to bring back the shine and strength to the hair, to stimulate their growth. Also, this same infusion is useful as a prophylactic against baldness.
Useful properties of parsley
The use of parsley for medicinal purposes was laid by various healers and witch doctors a long time ago. Mainly because of its seeds, leaves, roots rarely made tinctures, poultices, teas for the treatment of diseases of ACORN — intestinal tract, and skin. Now it is used as a cooking stern anti-inflammatory, tonic, healing agent. In folk medicine used seeds, roots and leaves. Parsley juice rich in folic acid, chlorine, manganese, carotene. It is good to drink for people suffering from anemia. Fresh juice normalizes the function of the thyroid gland, adrenal glands, helps with cystitis, strengthens blood vessels, kidney spasms.Lotions and compresses from pains in the eyes after prolonged use in the treatment of bruises and wounds. Rinsing of the Parsley do to strengthen the gums.Useful properties of parsley are explained in the first place is very rich chemical composition. Parsley is notable among other plants, lots of vitamin C. What is the concentration on cranberries. In stogrammovye bundle of parsley contains two daily allowance of vitamin C and carotene. Thanks to this common as parsley in folk medicine and in traditional.
The use of parsley for women
There is no doubt that plants are useful to both articles for different ages, but in view of the specific differences between male and female body should talk about the benefits of a separateness. For women"s health parsley useful for problems of an intimate nature: Norm cycles delays. Due to the huge amount of essential oil, parsley has beneficial effects on the reproductive system of women, and apiol, a substance that is in the parsley and has a similarity to estrogen, a female hormone — can unyat pain during menstruation and relieve physical and psychological condition. To do this, prepare tea with parsley, as it is brewed from casino online the crushed (you can dried) parsley leaves.
The use of parsley for the men
Parsley is very useful for male potency. Also, the plant is a powerful aphrodisiac. Parsley has long been treated prostate. A decoction of the leaves of parsley helps with problems with urination.
In addition to useful properties of parsley can also bring great harm to the human body. Blame the same rich on vitamins, micro and macro structure. Parsley juice drink not be in pure form or with stirring to water, juice or another, e.g. carrot. Curly parsley can cause hallucinations, it contains drugs. Parsley is also contraindicated in pregnant women because it can cause miscarriage.
Types of parsley
In the world today there are about 40 varieties of parsley, basically they are divided into two groups: the root (which in turn is divided into two types: ordinary and with curly leaves) and leaf.
And now in more detail: Parsley leaf — a very well developed leaves, but the root is thin and branched, inedible. Of curly parsley — very spicy aromatic, perfect for filling and decorating salads, soups. Particularly popular and most common — root parsley. In addition to the aromatic leaves are well developed, there is a huge fleshy root, which is slightly sweet taste. There are two varieties — early and late.Early varieties: from the moment of germination to harvest about 60-85 days Pagoda, Paramoutn, Berlin root, Aster, Carnival, Hercules, and others, since the average germination to harvest 90-120 days: Breeze, Eagle, Carnival, Slavic, Fakir and other late varieties:
Late varieties: about 160-180 days from sunrise to cleaning: Alba, Bordovikskaya.
Curly parsley / curly — Mediterranean species, widely cultivated. It is a biennial plant of 30 cm to a meter tall. Root fusiform thickened, with erect branched stems. Fruit of curly parsley — oblong.
Varieties of parsley
As already mentioned, the varieties in parsley not so much, but it should be called the most popular, as they are most often found on the market as well as to farmers.
Sugar parsley. Probably the most popular varieties of root. The name is a sweet taste of the root. Variety root. The variety is mid. Roots of this plant — cropped, spiky, gray — white. Variety is good because it can be used almost the entire period from May to the first ten days of August. But it is also an important drawback is that this sort can not be stored for a long time.
Ordinary sheet. By name, will be immediately clear that this is a sheet form. This precocious variety, with large spicy, yellow — green leaves and rosettes developed. This variety is very rich in vitamin C, perhaps even more than other varieties.
Bordovikskaya it more salad type refers to the type of the root. Variety later. Root large conical elongated grayish — white. Variety is ideal for autumn and winter use
Harvest. This is the
root type of parsley. Middle-grade. Root of about 20 — 30 cm in length gray — white with pale yellow flesh.