Parsley

Let’s explore the world of Parsley.

Parsley’s Botanical name

Parsley has the incredible botanical name of Petroselinum crispum. Even though the name is a mouthful, a mouthful of parsley goes a long way. This pretty plant, which is usually used to decorate food, has many uses.

Growing Parsley

Parsley grows in full sun and makes a lovely border in the garden. The seeds are tiny so plant them in trays. Parsley seedlings transplant well when they are about 8 cm tall. Plant them fairly close together as they thrive on competition.
You should pick parsley often, as the more often you pick it, the more it grows. Snap the stalks off at the base of the plant otherwise it becomes moribund. Whether you grow the curly or the flat variety, no-one should be without parsley.

Companions of Parsley

Parsley thrives in the company of Asparagus, Carrot, Chives and Tomato. Roses enjoy protection from aphids when parsley is planted underneath them, in combination with chives.

Parsely’s nutritional and herbal value

Parsley contains Vitamin A, B and C, Iron, Calcium, Phosphorus and Manganese. As you can see it’s not just for decoration, parsley is nutritious and makes healthy people.
Parsley can assist with Colic, Acne, Anorexia, Anaemia, Rheumatism and Arthritis to name but a few. Seed should not be used in pregnancy or kidney disease.
Parsley helps to counteract the “garlic-breath” of the ardent garlic lover – mix parsley and garlic together, and in this way others will never know of your passion for garlic. As well as being a breath freshener, parsley also stimulates mental alertness. Parsley cleanses the skin. You can make a parsley tea, allow it to cool and use it as a face-wash and this can also be used to rinse the hair if you have dandruff.
It makes a very effective mosquito repellent

Flavour of Parsley

Many people think flat leaf parsley has a stronger flavor, and this opinion is backed by chemical analysis which finds much higher levels of essential oil in the flat-leaved cultivars.

Parsley in the kitchen

The fresh flavor of parsley goes extremely well with fish.
Parsley gives a crisp taste to salad. It can be used in spinach dishes, with eggs, on sandwiches, to flavour soups and stews. Garden-fresh muffins for you to make:

Parsley and garlic muffins
1 cup of Flour
1 bunch of parsley
3 cloves of garlic
½ cup of grated cheese
A pinch of salt and pepper
1 teaspoon of baking powder
1 egg
½ cup of milk or water
Add the dry ingredients together with the chopped parsley and garlic. Add the cheese and beaten egg. Mix in milk or water. Bake at 180°C for 10 – 15 minutes in a patty pan.
What a way to start the day, or as a treat with tea.


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