What are the benefits of using Parsley?
Parsley is one of the most popular herbs used in cooking. Its taste and aroma have been described as similar to basil or rosemary. It is very easy to grow and it grows well even in harsh climates like deserts, arctic regions, and other areas with little water supply. There are many uses for parsley including flavoring drinks, sauces, soups, salads, sandwiches and desserts.
How to Use Parsley in Cooking?
In addition to its culinary uses, parsley is also known for its medicinal properties. Parsley contains several compounds which may help relieve pain and inflammation. One such compound is thymol, which has antispasmodic effects when taken orally. Thymol has been shown to reduce spasms in multiple sclerosis patients. Another compound found in parsley is salicylic acid, which has anti-inflammatory properties. Salicylic acid works by inhibiting prostaglandin synthesis, which causes inflammation and pain.
The leaves of the plant contain many nutrients like vitamins A, C and K, calcium, iron and manganese. Parsley also contains glucosides (a type of sugar) which are soluble in alcohol and help lower blood pressure. It also combats stomach ulcers and is a good breath freshener.
How do you use it?
Infusions: Boil one cup water and add one tablespoon of dried, crushed parsley leaves (or two tablespoons fresh leaves). Allow to steep for twenty minutes. Strain and drink lukewarm. This infusion can be taken three times daily for no more than two weeks.
Teas: To make a cup of parsley tea, add one teaspoon of dried, crushed leaves to one cup of boiling water. Steep for ten minutes, strain and drink lukewarm. This tea should be consumed three times daily.
Parsley can also be infused into oils and used in compresses for treating swellings and inflammations.
Sources & references used in this article:
Parsley plastocyanin. Possible presence of sulfhydryl and tyrosine in the copper environment by MT Graziani, A Finazzi-Agro, G Rotillo, D Barra… – Biochemistry, 1974 – ACS Publications
The use of agro-industrial wastes as carriers of Trichoderma fungi in the parsley cultivation by U Smolinska, B Kowalska, W Kowalczyk… – Scientia Horticulturae, 2014 – Elsevier
Phenylketonuria: protein content and amino acids profile of dishes for phenylketonuric patients. The relevance of phenylalanine by FB Pimentel, RC Alves, ASG Costa, D Torres… – Food chemistry, 2014 – Elsevier
Development and validation of a probe-based qPCR method to prevent parsley leaf material misidentification by Z Quan, Z Yang, T Chua, L Li, Y Zhang, S Babajanian… – Fitoterapia, 2020 – Elsevier
Beans, Cilantro and Parsley; 3 Unadvertised Though Relevant Calcium Food Sources by E Lozoya, K Hahlbrock… – Planta Medica, 1990 – © Georg Thieme Verlag Stuttgart …
The modification in quality of parsley (Petroselinum crispum) by selenium and amino acids. by R de Melo Nunes, VCC Girão… – JCR: Journal of Clinical …, 2017 – journals.lww.com
Water parsley (Oenanthe javanica) and Water celery (Oenanthe sarmentosa) by Z Oraghi Ardebili, M Moradi – Plant Physiology, 2016 – ijpp.iau-saveh.ac.ir