Parsley

Description

Parsley is a hardy herbaceous plant which in its first year of life produces a fine tuft of decorative leaves, fragrant and edible, borne on sturdy stalks as much as forty centimetres tall; this herb is perennial when it grows wild, biennial when cultivated.

Stem

A sturdy taproot supports an upright stem, branched, dark green in colour, edible

Leaves

The beautiful leaves, always finely cut, they can be flat or curly depending on the variety; they are very rich in vitamins A, B and C and in mineral salts.

Flowers

They bloom only during the second year of cultivation, they are gathered in umbels and their colour is white tinged with green.

Fruits

The small seeds of parsley contain substances that can be toxic.

Exposure

It can be grown both in full sun and in half shade

Propagation

Parsley is sown from spring to the end of summer; if the temperature is low, it germinates slowly, in about a month, if it is ideal (that is, around 18°), it takes about fifteen days. To aid germination, it is useful to soak the seeds overnight in warm water before sowing. It is essential to keep the soil constantly moist during germination.

Growth

It is advisable to avoid transplanting the seedlings and simply to thin out the surplus ones, leaving about twenty centimetres between one clump and the next. From spring to autumn, after picking the stalks to be used fresh, it is advisable to water the clumps regularly to encourage new leaves. To grow parsley in winter, when temperatures reach zero, it must be protected with plastic sheeting.

Harvesting

The stalks should never be cut at the base, but a little higher up, so that new stems can form. The roots, too, contain considerable amounts of aroma, but they can be harvested only at the end of the plants’ life cycle, that is, in the autumn of the second year of cultivation.

Storage

When the leaves cannot be used fresh, should be dried or frozen.

Properties

IN THE KITCHEN: This herb, finely chopped, gives a pleasant flavour to almost all the dishes of Mediterranean cooking and has countless qualities, it should, however, be eaten raw so that its flavour and benefits are not lost, or in any case always added at the end of cooking.

Beauty

To strengthen the hair and keep it healthy, it is a good idea to rinse it with an infusion of parsley.

Health

The raw leaves, when chewed, freshen the breath and improve the condition of the skin; while, blended and made into an ointment (with the addition of a little rose water), they are a good soothing remedy for reddened eyes. Finally, a decoction of the roots has a mild laxative effect.

Curiosity

Parsley was already known and appreciated by the Greeks and Romans, who used it to crown the winners of the games, to decorate tombs and flower beds, and for its therapeutic powers.