Petroselinum crispum

A biennial herb reaching 0.6 m tall and 0.3 m wide at medium growth rate. Hardy to UK zone 5, flowering June to August with seeds ripening July to September. Hermaphroditic and self-fertile, attracting beneficial insects. Grows in light, medium, or heavy well-drained soils across mildly acidic to basic pH ranges, tolerating semi-shade or full sun and preferring moist soil.

Description

A short lived perennial plant. Often it grows and flowers over two years. It forms clumps and is a hairless plant. It has stems up to 50 cm long which are upright and with grooves. They branch. Several stems come from the top of the fattened taproot. It spreads to 50 cm across. The leaflets are finely divided. They are feather like and dark green. They are triangular and divided 3 times. They are divided into toothed segments about 3 cm long. They have a strong smell. The flowers are greenish white and star shaped. They occur at the ends of branches. The flowers are flat topped and up to 4 cm across. There are about 30 variations of curled parsley. Some are more tightly curled than others. Wild parsley also occurs in some temperate places. It can be cooked and eaten.

Edible Uses

Parsley leaves can be used raw or cooked, most commonly as a garnish or flavouring in salads and cooked dishes. The flavour is strong enough that most people use it sparingly rather than eating it in quantity. It is a key component of the classic herb blend bouquet garni. Leaves should be harvested regularly to encourage fresh growth and maximise yields. They are difficult to dry but freeze well; if drying, use a well-ventilated, sunny room and ensure leaves are fully crisp before storing. Parsley is very rich in iron, iodine and magnesium, and is also a good source of other minerals and vitamins A, B and C. The dried, ground stems can be used as a food colouring. A tea made from fresh or dried leaves is rich in vitamin C. An essential oil extracted mainly from the leaves is used as a commercial food flavouring; the leaves yield around 1% essential oil, while the seeds yield around 6%. Some caution is advised in using this plant, particularly the essential oil.

Traditional Uses

The leaves are used for flavouring. They are used in salads, sauces, stews, stuffings, and in other cooked dishes. The leaves can be dried or used fresh for tea. Parsley oil from the leaves or seeds is used in foods.

Medicinal Uses

Parsley is a well-known culinary herb with a long history of domestic medicinal use. The fresh leaves are highly nutritious and function as a natural vitamin and mineral supplement. Its primary medicinal use is as a diuretic, effective in treating kidney stones, jaundice, dropsy and cystitis. It is also a good detoxifier, helping the body eliminate toxins through the urine and supporting treatment of conditions such as rheumatism. The seeds are considered safe at normal doses but can be toxic in excess. All parts of the plant have medicinal value, though the root is most commonly used and the seeds have the strongest action. Parsley is antidandruff, antispasmodic, aperient, carminative, digestive, diuretic, emmenagogue, expectorant, galactofuge, stomachic and tonic. An infusion of the roots and seeds is taken after childbirth to promote lactation and help contract the uterus. It also acts as a mild laxative and is useful for treating anaemia and aiding convalescence. Externally, a poultice of the leaves soothes bites and stings and is said to be of value in treating cancerous tumours. It has been used to treat eye infections, and juice-soaked cotton wool can relieve toothache or earache. It is also reputed to prevent hair loss and reduce freckles. Leaves held close to the breasts of a nursing mother for several days are said to suppress milk flow. Excessive internal use, especially of the essential oil, can cause liver and kidney damage, nerve inflammation and gastrointestinal haemorrhage. Parsley should not be used by pregnant women, as it stimulates menstrual flow and may provoke miscarriage, nor should it be used by people with kidney disease. The German Commission E Monographs approve Petroselinum crispum for urinary tract infections and kidney and bladder stones.

Known Hazards

Avoid during pregnancy as it stimulates menstrual flow and may cause miscarriage. Do not use with kidney disease. Excessive doses cause liver and kidney damage, nerve inflammation, and gastro-intestinal hemorrhage.

Distribution

A temperate plant. It can be grown from sea level up to 2400 m altitude in the tropics. It grows best in moderately cool, shady and humid conditions. It can grow well in full sunlight but also in slight shade. Young plants can be damaged by frost. It is best with a pH of 5.0-6.0. It suits hardiness zones 7-9.

Where It Grows

Africa, Algeria, Amazon, Andorra, Argentina, Asia, Australia, Austria, Balkans, Belarus, Belgium, Brazil, Britain, Bulgaria, Cambodia, Canada, Canary Is., Cape Verde, Caucasus, Central America, Central Asia, Chile, China, Cook Islands, Costa Rica, Crete, Cuba, Czech Republic, Denmark, Dominican Republic, East Africa, Ecuador, Egypt, El Salvador, Europe, Fiji, Finland, France, Georgia, Germany, Greece, Guatemala, Guyana, Haiti, Hawaii, Hungary, India, Indochina, Indonesia, Iran, Ireland, Italy, Japan, Kazakhstan, Kenya, Kiribati, Kyrgyzstan, Laos, Lebanon, Libya, Lithuania, Macedonia, Malaysia, Mauritius, Mediterranean, Mexico, Middle East, Mongolia, Mozambique, Myanmar, Nauru, Netherlands, New Zealand, Niger, North Africa, North America, Norway, Pacific, Pakistan, Papua New Guinea, PNG, Peru, Philippines, Poland, Portugal, Puerto Rico, Reunion, Romania, Rotuma, Russia, Sahel, Sao Tome and Principe, Sardinia*, Saudi Arabia, Scandinavia, SE Asia, Serbia, Sinai, Slovenia, Solomon Islands, Somalia, South Africa, Southern Africa, South America, Spain, St Helena, Sweden, Switzerland, Tajikistan, Tasmania, Thailand, Timor-Leste, Trinidad-Tobago, Tunisia, Turkey, Türkiye, Ukraine, USA, Uzbekistan, Vanuatu, Vietnam, West Africa, West Indies, Zimbabwe,

Cultivation

It is grown from seed and transplanted. Seeds are slow to germinate. They can be sown directly where they are to grow. Seed are collected by cutting flowers before they ripen then shaking the seeds out onto a cloth. Seed germinate in about 3-4 weeks. It is best to soak the seed in water for one day. Seedlings are transplanted and spaced at 45 cm.

Propagation

Three successive sowings can provide a year-round supply of fresh leaves. The first sowing is made under glass in late winter; prick seedlings into individual pots once large enough and plant out in mid to late spring. The second sowing is made directly outdoors in mid-spring, and the third is sown outdoors in mid to late summer, both in their final positions. Germination typically occurs in about 7 days at 25°C, though it can take 4–6 weeks. Pre-soaking seed for 12 hours in hot water that is allowed to cool quickly can speed germination — take care not to overheat and damage the seed. Stored under normal conditions, seed remains viable for 2–3 years.

Other Uses

Parsley is a good companion plant, repelling insects from nearby plants. The juice is an effective mosquito repellent when rubbed on the skin, and also relieves the pain of bites and stings. An essential oil from the plant is used in men's perfumery. An infusion of the leaves makes an excellent rinse for dark hair and helps treat dandruff. Parsley is also noted as a dynamic accumulator and is valued for attracting wildlife.

Production

Leaves are picked throughout the first growing season. The plant becomes bitter after flowering. The outer and larger leaves are harvested first.

Other Information

It is a commercially cultivated vegetable. It is one of the most popular herbs.

Notes

It is rich in iron, Vitamin A and Vitamin C.

Dangerous Lookalikes

This plant can be confused with the following toxic species. Always verify identification carefully before consuming any wild plant.

VERY TOXIC

Fool's Parsley

Aethusa cynapium

H. Zell

Safe

Parsley

Petroselinum crispum

(c) elizabethompson, some rights reserved (CC BY-NC)

Fool's Parsley: Long downward-pointing bracts beneath flower clusters, bitter taste, slightly shinier leaves.

Parsley: Pleasant parsley flavour, no downward-pointing bracts under flowers.

Nutrition

Synonyms

Also Known As

Achu mooda, Faan uen sai, Fan yan sui, Julivert, Maydanoz, Okhrakhushi, Patraseli, Peregil, Perejil, Persil, Persille, Petersilie, Pletik apu, Potrasoli, Pravi peteršilj, Prezzemolo, Salsa, Salsinha

References (75)

• Ambasta, S.P. (Ed.), 2000, The Useful Plants of India. CSIR India. p 442
• Anderson, E. F., 1993, Plants and people of the Golden Triangle. Dioscorides Press. p 217
• Arellanes, Y., et al, 2013, Influence of traditional markets on plant management in the Tehuacan Valley. Journal of Ethnobiology and Ethnomedicine 9:38 (As Petroselinum sativum)
• Bernholt, H. et al, 2009, Plant species richness and diversity in urban and peri-urban gardens of Niamey, Niger. Agroforestry Systems 77:159-179
• Bianchini, F., Corbetta, F., and Pistoia, M., 1975, Fruits of the Earth. Cassell. p 98

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