Parsley (Petrolium sativum) and it’s uses
There are 3 varieties of parsley – curled parsley (right), Italian or French parsley (left) and Hamburg parsley (root, not in picture).
Parsley is best known of all garnishing herbs in the West and often underappreciated as a nutritious and healing food. The advantage is that it grows all year around and is a valuable fresh green in wintertime. The Romans consumed parsley in quantity and made garlands for banquet guests to discourage intoxication and to counter strong odours.
One of our main uses here at Neantog is as ‘Parsley Pesto’, which we use as a spread, or as a side or topping for many dishes. This is a powerhouse of nutrients with high levels of beta carotene, B-vitamins, chlorophyl, calcium, more Vitamin C than from citrus fruits and it is also a good source of copper and manganese.
Parsley is also a favourite in spring and summer in our ‘Gruene Sosse’ (Salsa Verde) in combination with 6 other herbs. This is a traditional dish of my hometown Frankfurt/Main, served with boiled potatoes, boiled eggs and often served with fish dishes. We use a handful of parsley nearly always in our juices and smoothies. The ‘Instant Energiser Juice’, is a phantastic way to start the day. It is a mix of carrots (4), apple (1), kiwi fruit (1) and a handful of parsley with stems. This juice is super-rich in Vitamin A, C, E and B. It is rich in iron, magnesium, potassium and contains antiseptic chlorophyll.
Parsley especially helps to get rid of excess fluid in tissues, which can accumulate overnight. The carotenoids in carrots and parsley improve night vision, keep eyes healthy and are great for the skin.
Parsley is a breath freshener, a traditional antidote for the pungent smell of garlic.
Parsley chewed raw, promotes healthy skin. Just go outside and munch away on a handful of parsley, if you grow it in your garden.
Parsley is a classic in herb mixes for omelettes:
1 sprig parsley, chopped
1 sprig chervil, chopped
Small bunch of chives cut with scissors
1-2 leaves French tarragon
Chop up all the herbs finely and add to egg dishes.
Sprinkle parsley on soups or boiled potatoes.
If used in cooking the best flavour is achieved if added towards the end of cooking.
Parsley is used for: cabbage, carrots, celeriac, lentils, mushrooms, peas, potatoes and tomatoes. We use parsley in potato salad or tabouleh or added to fresh cheese often combined with other herbs, herbal vinaigrette, green mayonnaise, tartare sauce, or parsley and chives butter.
Parsley is used as an ingredient in the ‘Bouquet garni oil’:
1 tablespoon sage
1 tablespoon lemon thyme
1 tablespoon Greek oregano
1 tablespoon French parsley
1 bay leaf
500ml/ ¾ pint/2 cups olive or sunflower oil
Pasta – Simple Herb Sauce
2 chopped garlic cloves
1 tablespoon olive oil
2 handful of chopped green herbs such as parsley, marjoram, chervil and basil
salt and pepper
4 tablespoons double cream or dairy-free alternative (optional)
Use Hamburg parsley (root), in soups, or grated into salads. The flavour resembles both celery and parsley.
Other uses of parsley leaves:
Herbal tea to increase mothers milk or as a digestive aid
Herbal dye – from pale creamy yellow to greenish yellow
Hair rinse – infused leaves
Crushed seeds as a tea for head lice vermin
Digestive tonic - balances a concentrated starch or protein meal
An antiseptic for insect bites and stings, sprains and wounds
Caution: Not to be taken concentrated e.g. as parsley juice in pregnancy or with kidney inflammation.