Parsley is an annual herb indigenous to the Mediterranean region, but now cultivated worldwide.Parsley produces an umbel of tiny flowers and characteristic ribbed seeds.Caution must be used when gathering wild parsley because of the general similarity of its leaves and flowers to 3 common poisonous plants.Poisonings have occurred when the leaves of Conium were mistaken for parsley and the seeds for anise.Parsley seed was used traditionally as a carminative to decrease flatulence and colic pain.Parsley oil also has been used to regulate menstrual flow in the treatment of amenorrhea and dysmenorrhea, and is purported to be an abortive.Bruised leaves have been used to treat tumors, insect bites, lice, skin parasites, and contusions.Other reported traditional uses include treatment of diseases of the prostate, liver, and spleen.Historically, parsley also has been used in the treatment of anemia, arthritis, and cancers, as an expectorant, antimicrobial, aphrodisiac, hypotensive, diuretic, and laxative.Emmenagogue (to stimulate menstrual flow) and abortive effects in higher doses.Adverse effects from the ingestion of parsley oil include headache, giddiness, loss of balance, convulsions, and renal damage.Always consult your healthcare provider to ensure the information displayed on this page applies to your personal circumstances. .
8 Impressive Health Benefits and Uses of Parsley
Often labeled as one of the most powerful disease-fighting plants, parsley provides great nutritional value and offers many potential health benefits ( 2 ). .
PARSLEY: Overview, Uses, Side Effects, Precautions, Interactions
Al Howiriny, T., Al Sohaibani, M., El Tahir, K., and Rafatullah, S. Prevention of experimentally-induced gastric ulcers in rats by an ethanolic extract of "Parsley" Petroselinum crispum.Beier, R. C. Natural pesticides and bioactive components in foods.Effects of parsley (Petroselinum crispum) on the liver of diabetic rats: a morphological and biochemical study.Chaudhary, S. K., Ceska, O., Tetu, C., Warrington, P. J., Ashwood-Smith, M.
J., and Poulton, G. A.
Oxypeucedanin, a Major Furocoumarin in Parsley, Petroselinum crispum.Chrubasik, S., Droste, C., and Black, A. Asparagus P(R) cannot compete with first-line diuretics in lowering the blood pressure in treatment-requiring antihypertensives.Effectiveness and tolerability of the herbal mixture Asparagus P on blood pressure in treatment-requiring antihypertensives.Gadi, D., Bnouham, M., Aziz, M., Ziyyat, A., Legssyer, A., Legrand, C., Lafeve, F.
F., and Mekhfi, H. Parsley extract inhibits in vitro and ex vivo platelet aggregation and prolongs bleeding time in rats.Gorgus, E., Lohr, C., Raquet, N., Guth, S., and Schrenk, D. Limettin and furocoumarins in beverages containing citrus juices or extracts.Meyer, H., Bolarinwa, A., Wolfram, G., and Linseisen, J.
Bioavailability of apigenin from apiin-rich parsley in humans.Ozsoy-Sacan, O., Yanardag, R., Orak, H., Ozgey, Y., Yarat, A., and Tunali, T. Effects of parsley (Petroselinum crispum) extract versus glibornuride on the liver of streptozotocin-induced diabetic rats.Peterson, S., Lampe, J. W., Bammler, T.
K., Gross-Steinmeyer, K., and Eaton, D. L.
Apiaceous vegetable constituents inhibit human cytochrome P-450 1A2 (hCYP1A2) activity and hCYP1A2-mediated mutagenicity of aflatoxin B1.Effects of Petroselinum crispum extract on pancreatic B cells and blood glucose of streptozotocin-induced diabetic rats.The bergapten content of garden parsley and its significance in causing cutaneous photosensitization.Bolton-Smith C, Price RJ, Fenton ST, et al. Compilation of a provisional UK database for the phylloquinone (vitamin K1) content of foods.Chuang CH, Doyle P, Wang JD, et al. Herbal medicines used during the first trimester and major congenital malformations: an analysis of data from a pregnancy cohort study.Eberhard P, Gall HM, Muller I, Moller R. Dramatic augmentation of a food allergy by acetylsalicylic acid.Foti C, Cassano N, Mistrello G, Amato S, Romita P, Vena GA.The effect of celery and parsley juices on pharmacodynamic activity of drugs involving cytochrome P450 in their metabolism.Khosravan S, Alami A, Mohammadzadeh-Moghadam H, Ramezani V. The effect of topical use of Petroselinum crispum (parsley) versus that of hydroquinone cream on reduction of epidermal melasma: A randomized clinical trial.Nielsen SE, Young JF, Daneshvar B, et al. Effect of parsley (Petroselinum crispum) intake on urinary apigenin excretion, blood antioxidant enzymes and biomarkers for oxidative stress in human subjects.Ojala T, Vuorela P, Kiviranta J, et al.
A bioassay using Artemia salina for detecting phototoxicity of plant coumarins.Tunali T, Yarat A, Yanardag R, et al. Effect of parsley (Petroselinum crispum) on the skin of STZ induced diabetic rats.Wang CZ, Aung HH, Mehendale SR, Shoyama Y, Yuan CS.High performance liquid chromatographic analysis and anticancer potential of Oplopanax horridus: comparison of stem and berry extracts.
All About Parsley and How to Buy, Use, and Store It
Curly leaf is probably the most recognizable, as restaurants often use it as a garnish on their plating, but both varieties are widely used in cooking.As a garnish, parsley can be chopped and sprinkled in soups, hummus, or mixed with ground meat, such as lamb or can gussy up baked corned beef and vegetables.Fresh parsley is perfect for that last-minute addition to a dish, providing texture, color, and a burst of clean flavor.As long as dried parsley is kept in an airtight container it will retain its flavor for approximately one year.With its flavor, scent, color, and texture, parsley is the perfect addition to any Middle Eastern dish. .
What is Parsley? Benefits, Uses + Recipes with Parsley
Benefits, Uses + Recipes with Parsley | Tarladalal.com.Chopped parsley.The Italian variety has a more fragrant and less bitter taste than the curly variety.While parsley is a wonderfully nutritious and healing food, it is often under-appreciated.Dried parsley.Dried parsley is brownish green in colour.Dried parsley is brownish green in colour.No kitchen should be without a good supply of this multi-purpose herb.It can be used as a garnish and flavouring and as a vegetable Parsley can be used in almost any savoury dish.".It's especially good used in great quantities in fresh salads or in soups and tomato sauces.Fresh parsley should be washed right before using since it is highly fragile.Remove the leaves from the water, empty the bowl, refill it with clean water and repeat this process until no dirt remains in the water.".Once dried, it should be kept in a tightly sealed container in a cool, dark and dry place.Very much true that it’s a fresh herb which adds its eminent taste to any dish you cook.Vitamin K, is also a key nutrient which helps in bone metabolism. .
10 Parsley Recipes to Try – A Couple Cooks
Try chimichurri, a tangy garlicky green sauce that goes on anything, or mix up the entire bunch into tabbouleh, a fresh and healthy Mediterranean salad.Try it sprinkled on salads, or use it to make main dishes like stuffed peppers and baked shrimp.Its electric green color is totally eye catching, and it’s flavor is ultra tangy and fresh.It's a green blended parsley and garlic sauce that originates from Argentina and Uruguay.If you're into Greek or Lebanese food, you've likely had it at a restaurant and it's easy to find at grocery deli counters.It typically bulgur, a chewy whole grain: but here we've substituted quinoa (which makes it naturally gluten-free).Add a spritz of lemon juice and a sprinkle of feta cheese, and they're hearty and crowd pleasing!Roasting the peppers takes just 30 minutes and you can do it while preparing the remainder of the recipe.Serve this carrot salad to your friends and family, and they’ll be singing your praises!It’s simple and refreshing, featuring strings of carrots with minced parsley and a tangy Mediterranean-style vinaigrette.Simmer a simple tomato sauce with onion and garlic, then add the shrimp and bake until pink and tender.The combination of a cumin and coriander-scented chickpea patty with cool cucumber sauce and all the fixin’s is pretty darn epic.Ingredients Scale 1x 2x 3x 1 cup fresh cilantro leaves and tender stems, tightly packed (about 1 large bunch).fresh cilantro leaves and tender stems, tightly packed (about large bunch) 1 cup fresh parsley leaves and tender stems, tightly packed (about 1 large bunch).fresh parsley leaves and tender stems, tightly packed (about large bunch) 2 green onions (tops only).garlic clove ½ cup extra virgin olive oil.extra virgin olive oil 1 tablespoon red wine vinegar.kosher salt Black pepper, to taste Instructions Slice off the tops of the green onions. .