Everything you need to know about parsley
Everything you need to know about parsley
Overview of parsley: its cultivation, uses in cuisine and herbal medicine, and seen under a microscope.
Contunico © ZDF Studios GmbH, Mainz
Transcript
Parsley leaves are a treasure trove of vitamins, minerals and precious essential oils. The ancient Greeks venerated the herb as holy and adorned their heroes with wreaths of parsley.
The fresh herb naturally yields the richest aroma and the most powerful ingredients. Minced parsley lends a fresh, spicy note to soups, salads and herb butter. A parsley gremolata paste with lemon and garlic goes well with hearty meat dishes. For example, the zesty and slightly spicy gremolata traditionally accompanies the Italian osso buco, braised veal shanks. By the way, it's no use trying to keep parsley fresh in water, it will quickly go off. Drying isn't a good idea either, as the flavor will be lost. For storage, either wrap in a damp cloth and place in the refrigerator or chop and keep in the freezer. Heating destroys the aroma. So always add parsley near the end of cooking or just sprinkle it over the finished dish.
Parsley is biennial. There are two main types, flat-leaf and the milder curly-leaf variety. For the best flavor, the leaves should be cut before flowering. It's also advisable to harvest during the first year. In the second, they will be much tougher. The seeds are used to make oil, which is often part of meat seasonings or ready-made sauces.
State of the art technology enables scientists to reveal unknown facts about the herb, study composition and texture and discover new compounds. Under the scanning electron microscope, the thin leaves of curly parsley look like huge, scaly claws. The chlorophyll enclosed in the leaf structures purifies the blood and aids the liver and kidneys in detoxification.
Ever since the Middle Ages, monks have been praising the healing effects of parsley. Its triumphant success has been unstoppable and nowadays it's to be found in most herb gardens. Parsley is also a real refresher. Its essential oils bind smells and make for fresh breath and pleasant body odor. Parsley tea strengthens the bladder and soothes digestive problems. It should not be consumed during pregnancy, however, since it is labor inducing. Used as a poultice or a bath supplement, the tea relieves insect bites and ulcers. The seeds, roots or leaves can stand for up to 10 minutes, but should be covered so that the precious essential oils cannot evaporate.
Originally from Southwest Asia, wild parsley quickly spread throughout the entire Mediterranean. This new, occasionally rocky home gave parsley its scientific name, petroselinum, which derives from the Greek words petra for stone and selimon for celery.
Parsley is very demanding. It needs well-watered, nutrient-rich soil and a sunny or semi-shady spot. And because it's insatiable and can deplete the soil, the location should be changed regularly. Cutting the flowers will spare the herb the burden of an energy-sapping bloom. Treated this way, the normally biennial parsley will supply tasty leaves for years to come.
The herb of disaster, or so many people thought during the Middle Ages. The seeds take up to eight weeks to germinate and it was rumored that they spent that time going to the devil and back seven times. Luckily, the enthusiasm for parsley prevailed in the end. Monks actually bred the curly leaf type to avoid confusion with the poisonous fool's parsley. A nice favor to save the flavor.
The fresh herb naturally yields the richest aroma and the most powerful ingredients. Minced parsley lends a fresh, spicy note to soups, salads and herb butter. A parsley gremolata paste with lemon and garlic goes well with hearty meat dishes. For example, the zesty and slightly spicy gremolata traditionally accompanies the Italian osso buco, braised veal shanks. By the way, it's no use trying to keep parsley fresh in water, it will quickly go off. Drying isn't a good idea either, as the flavor will be lost. For storage, either wrap in a damp cloth and place in the refrigerator or chop and keep in the freezer. Heating destroys the aroma. So always add parsley near the end of cooking or just sprinkle it over the finished dish.
Parsley is biennial. There are two main types, flat-leaf and the milder curly-leaf variety. For the best flavor, the leaves should be cut before flowering. It's also advisable to harvest during the first year. In the second, they will be much tougher. The seeds are used to make oil, which is often part of meat seasonings or ready-made sauces.
State of the art technology enables scientists to reveal unknown facts about the herb, study composition and texture and discover new compounds. Under the scanning electron microscope, the thin leaves of curly parsley look like huge, scaly claws. The chlorophyll enclosed in the leaf structures purifies the blood and aids the liver and kidneys in detoxification.
Ever since the Middle Ages, monks have been praising the healing effects of parsley. Its triumphant success has been unstoppable and nowadays it's to be found in most herb gardens. Parsley is also a real refresher. Its essential oils bind smells and make for fresh breath and pleasant body odor. Parsley tea strengthens the bladder and soothes digestive problems. It should not be consumed during pregnancy, however, since it is labor inducing. Used as a poultice or a bath supplement, the tea relieves insect bites and ulcers. The seeds, roots or leaves can stand for up to 10 minutes, but should be covered so that the precious essential oils cannot evaporate.
Originally from Southwest Asia, wild parsley quickly spread throughout the entire Mediterranean. This new, occasionally rocky home gave parsley its scientific name, petroselinum, which derives from the Greek words petra for stone and selimon for celery.
Parsley is very demanding. It needs well-watered, nutrient-rich soil and a sunny or semi-shady spot. And because it's insatiable and can deplete the soil, the location should be changed regularly. Cutting the flowers will spare the herb the burden of an energy-sapping bloom. Treated this way, the normally biennial parsley will supply tasty leaves for years to come.
The herb of disaster, or so many people thought during the Middle Ages. The seeds take up to eight weeks to germinate and it was rumored that they spent that time going to the devil and back seven times. Luckily, the enthusiasm for parsley prevailed in the end. Monks actually bred the curly leaf type to avoid confusion with the poisonous fool's parsley. A nice favor to save the flavor.