Parsley (Garden Parsley, Curly Parsley, Field Parsley)

Garden Parsley (Curly Parsley, Field Parsley)
Petroselinum sativum Hoffm. (P. crispum (Mill.) A.W. Hill, P. hortense auct.)
Family Apiaceae (Umbelliferae)

Description of Parsley

Garden parsley is a biennial or perennial herbaceous plant, 30–150 cm tall, with a characteristic pleasant spicy aroma and a sweet-tart taste. The taproot is conical or spindle-shaped, branched, up to 30 cm long, light brown externally, yellowish-white when cut, with annular transverse wrinkling. In the first year, it produces a rosette of long-petioled, twice or thrice pinnately dissected leaves with cuneate-ovate small leaflets, 10–30 cm, dark green, shiny, with a smooth or curly lamina. In the second year, a flowering stem develops, erect, rounded, dense, glabrous, furrowed with thin grooves, verticillately branched from the middle. Lower stem leaves are bi- or tri-pinnately dissected, with obovate, cuneate, 3-lobed or deeply toothed segments 1–2 cm long; upper leaves are twice or thrice dissected, with oblong, lanceolate segments, with sheaths. Flowers are regular, cross-pollinating, small, yellowish-green or whitish-green, gathered in compound umbels with 8–20 main rays, with partial and general involucre; petals are rounded, cordate at the base, emarginate. The fruit is a grayish-green or grayish-brown schizocarp, 2–5 mm, oblong-ovoid, slightly compressed, with convex filiform ribs, splitting into two mericarps, with a bitter taste, without bristles. Common varieties include 'Sugar' (root), 'Common Leaf', and 'Curly Leaf' ('Moss Curled', 'Italian Giant', 'Hamburg Root'). Flowering occurs in June–August, fruiting in July–August.

 

Habitat and Ecology of Parsley

Parsley originated in the Mediterranean region (Sardinia). It is cultivated in Europe, Asia, North America, Australia, and Africa, excluding northern regions. It prefers loose, fertile soils (pH 6.0–7.0), temperatures of 15–22 °C, and watering with 10–15 L/m² once every 7 days; it does not tolerate waterlogging. It reproduces by seeds (sowing in April–May). Yield: greens – 1–2 kg/m², roots – 2–4 kg/m². Care involves weeding, fertilizing with potassium and phosphorus (15–20 g/m²), and protection from aphids and carrot rust flies. Environmentally, it enriches the soil with nitrogen and is used in crop rotation.

 

Parsley Raw Material

Raw materials: root (radix Petroselini), leaves (folia Petroselini), seeds (fructus Petroselini), essential oil (oleum Petroselini). Leaves are harvested in June–August, dried at 30–35 °C or frozen (yield 15–20%). Roots are harvested in September–October, cut lengthwise, dried at 35–40 °C (yield 20–25%) or stored in cellars. Seeds are harvested in July–August as they ripen by picking mature umbels, then the seed stalks are cut, further dried in well-ventilated areas, threshed after 5–10 days, and dried at 25–30 °C (yield 80–90%). Quality: leaves – green, roots – light, seeds – grayish-green, moisture ≤12%. Store in airtight containers (leaves/roots: 1 year; seeds: 2 years) or hung in bags. The smell is spicy, the taste is pungent.

 

Chemical Composition of Parsley

Fruits contain: essential oil (2–7%, apiol, myristicin, allyltetramethoxybenzene, α-pinene, apiolic acid, traces of aldehydes, ketones, phenols), fatty oil (22%, petroselinic acid 70–76%, oleic 9–15%, linoleic 6–18%, palmitic 3%, stearic), flavonoids (apiin, diosmin, verbioside, naringenin, graveobioside A, luteolin, chrysoeriol-7-apiofuranosideglucoside, isorhamnetin-3,7-diglucoside, quercetin, kaempferol), furocoumarin bergapten, glycosides epinin, apigenin, petrosilan. Leaves contain: ascorbic acid (up to 0.29%), β-carotene (1.7 mg%), essential oil (0.016–0.3%), proteins, carbohydrates, pectin substances, phytoncides, flavonoids (luteolin, apigenin), vitamins (E up to 1.8 mg%, B1 up to 0.5 mg%, B2 up to 0.5 mg%, B6 up to 0.18 mg%, B15 up to 0.5 mg%, niacin up to 0.7 mg%, K, PP, folic acid), sugars (glucose, fructose), ash (up to 10.95%), salts of iron, potassium, magnesium, calcium, phosphorus, copper, zinc, selenium. Roots: essential oil (0.1%), ascorbic acid (20–35%), nicotinic acid (1 mg%), pyridoxine (0.6 mg%), proteins, sucrose, glycosides apiin, apigenin, furocoumarins, polyacetylenes, mucilage. Caloric content of greens: 36 kcal/100 g; roots: 50 kcal/100 g.

 

Action and Application of Parsley

Parsley has diuretic, antispasmodic, bactericidal, choleretic, carminative, and expectorant effects. It stimulates gastric gland secretion, supports adrenal and thyroid function, and strengthens blood vessels and capillaries. It is used for hypoacid gastritis, intestinal colic, flatulence, dyspepsia, urolithiasis (urolithiasis), cystitis (cystitis), prostate inflammation, childhood dysuria, liver diseases, edema, neuroses, atherosclerosis, decompensated heart defects, amenorrhea, uterine bleeding, measles, scarlet fever, gingivitis, and oral mucosal inflammation. Leaves increase libido, reduce sweating, and eliminate bad breath. Juice (10–15 ml/day) has analgesic and anti-inflammatory effects, used for dermatitis and insect bites (mosquitoes, bees, wasps). Roots are recommended for obesity, liver and kidney diseases, and boils (boils). Decoctions of roots and leaves improve appetite, used as diaphoretic and diuretic for urolithiasis and dropsy. Seeds are used for amenorrhea and painful menstruation; seed ointment is used against head lice. Poultice from infused leaves or roots is applied to boils.

 

Precautions for Parsley Use

Excessive juice (over 50 ml/day) or decoctions (over 200 ml/day) can cause kidney irritation and photosensitization (increases skin sensitivity to sunlight). Seeds (over 1 g/day) are dangerous due to myristicin (toxic, has psychotropic and hallucinogenic effects). Store raw material at humidity ≤12%. Do not give more than 10 g/day of greens to children under 3 years old. Do not combine with photosensitizing drugs.

 

Contraindications for Parsley Use

Pregnancy, lactation (due to abortifacient action), acute nephritis, acute cystitis, gout, allergy to Apiaceae, epilepsy (due to myristicin).

 

Parsley Recipes

1. Juice for Gastritis and Fever. Take 10–15 ml of leaf juice 3–5 times a day before meals, up to 100–150 g, for 7 days.
2. Infusion for Urolithiasis. Pour 200 ml of boiling water over 20 g of roots, infuse for 2 hours, drink 50 ml 3 times a day for 10 days.
3. Diuretic Infusion. Infuse 1–2 tablespoons of leaves in 0.5 L of boiling water, drink as a daily dose (100–150 ml 3–5 times a day).
4. Root Infusion. Brew 1 teaspoon of crushed roots with 250 ml of boiling water, take 1 tablespoon 3–4 times a day.
5. Infusion for Kidney Stones. Pour 2 cups of boiling water over 2 tablespoons of crushed roots, infuse for 2–5 hours, strain, take 2 tablespoons 4 times a day 20 minutes before meals.
6. Diuretic Root Infusion. Pour 0.5 L of boiling water over 4 teaspoons of crushed root, infuse for 15 minutes, drink 125 ml twice a day (dose for 2 days).
7. Decoction for Appetite. Boil 15–20 g of leaves or roots in 250 ml of boiling water, take ⅓ glass 3–4 times a day for avitaminosis.
8. Diuretic Powder. Take 0.5–1 g of leaf or seed powder 2–3 times a day.
9. Universal Decoction. Boil 25 g of root or 15 g of leaves in 400 ml of water until reduced to 240 ml, or infuse 8.5 g of seeds in 180 ml of boiling water for 2 hours, take ½ glass 4 times a day before meals for urination issues.
10. Powder for Flatulence. Take 0.5 g of fruit powder 2–3 times a day 30 minutes before meals.
11. Decoction for Hypomenorrhea. Boil 3–4 teaspoons of fruits in 200–250 ml of water for 7–10 minutes, take 15 ml 5 times a day.
12. Cholagogue Infusion. Pour 1 glass of room temperature boiled water over 1 teaspoon of crushed fruits, infuse for 8 hours, take 0.5 glass 3–4 times a day 20 minutes before meals.
13. Carminative Infusion. Infuse 1 teaspoon of crushed fruits in 0.5 L of cold water for 8–10 hours, take 0.5 glass 3–4 times a day.
14. Decoction for Menstruation. Boil 2 g of parsley seeds and 1 g of rue herb (2:1 mixture) in 300 ml of water for 7–10 minutes, drink sips throughout the day or 0.5 glass twice a day.
15. Ointment Against Lice. Mix 1 part fruits with 4 parts ointment base, apply to the scalp.
16. Seed Oil. Take 0.5 g of seed oil with water to enhance menstruation.
17. Compress for Boils. Mince 30 g of leaves, pour 100 ml of boiling water, infuse for 20 minutes, apply twice a day for 7 days.
18. Decoction for Flatulence. Boil 10 g of seeds in 200 ml of water for 10 minutes, drink 30 ml 3 times a day for 5 days.
19. Parsley and Lemon Detox Drink: Blend 1 cup fresh parsley, 1/2 lemon (juiced), and 1 cup water until smooth. Drink daily for a refreshing detox.
20. Parsley and Garlic Immune Booster: Mince 2 cloves of garlic and mix with 1/4 cup chopped fresh parsley. Add to salads or use as a topping for grilled meats.

 

Parsley Cosmetics

Parsley is used for skin and hair care, and eliminates unpleasant breath (garlic, onion) when chewing fresh or dried leaves.

1. Whitening Mask. Mince 20 g of leaves, mix with 10 ml of sour milk, apply for 15 minutes, rinse, twice a week.
2. Lotion for Oily Skin. Pour 200 ml of boiling water over 20 g of leaves, infuse for 20 minutes, wipe skin once a day.
3. Infusion for Hair Loss. Pour 100 ml of boiling water over 10 g of seeds, infuse for 1 hour, rub into scalp, twice a week.
4. Mask for Freckles. Mix 10 ml of leaf juice with 10 ml of lemon juice, apply for 10 minutes, rinse, twice a week.
5. Decoction for Sun Protection. Boil 20 g of roots or leaves in 200 ml of water for 10 minutes, use for washing face morning and evening.
6. Mask for Smooth Skin. Pour 200 ml of milk over 10 g of parsley, sorrel, tarragon, and rosemary leaves, infuse for 1 hour, apply for 15 minutes, rinse, twice a week.

 

Parsley in Cooking

Greens, roots, and seeds are used fresh and dried as a seasoning for salads, side dishes, meat dishes, soups, broths, marinades, and in the canning industry. Roots are added at the beginning of cooking to soups and vegetable dishes, and stewed with meat. Greens are added before serving. Crushed seeds sometimes replace leaves.

1. Salad with Cucumbers. Mix 50 g of leaves, 100 g of cucumbers, 20 g of sour cream, and salt.
2. Soup with Root. Boil 50 g of roots, 100 g of potatoes, 50 g of carrots in 1 L of water for 20 minutes, add greens and salt.
3. Pesto Sauce. Mince 50 g of leaves, 20 g of nuts, 10 ml of oil, 10 g of garlic, serve with pasta.
4. Pickles. Mix 100 g of leaves with 20 g of salt, pack tightly into a jar, store for 6 months.
5. Salad with Dandelions. Mix 50 g of parsley leaves, 60 g of dandelion leaves, dill greens, 2 tablespoons of sour cream, and salt.
6. Salted Greens. Mix 1 kg of leaves with 200 g of salt, pack tightly into glass jars, store for 6 months.
7. Fried Greens. Fry 50 g of greens with stems in vegetable oil, serve warm with fish or meat.
8. Parsley and Lemon Tabouleh: Combine finely chopped parsley, bulgur wheat (soaked and drained), diced tomatoes, cucumber, mint, and a lemon-olive oil dressing.
9. Parsley Butter: Cream softened butter with finely chopped fresh parsley, a pinch of salt, and a squeeze of lemon juice. Serve with grilled steak, roasted vegetables, or crusty bread.
10. Parsley Garnish: Finely chop fresh parsley and sprinkle generously over almost any savory dish just before serving for added freshness and visual appeal.

Tips: Add greens at the end of cooking, store roots in a cellar, use crushed seeds for aroma.

 

Other Properties of Parsley

Parsley enriches the soil with nitrogen and is used in crop rotation. Essential oil is used in perfumery, and seeds are used to repel insects.