Parsley / পার্সলে
Parsley or garden parsley
(Petroselinum crispum) is a species of Petroselinum in the family Apiaceae,
native to the central Mediterranean region (southern Italy, Greece, Algeria,
and Tunisia), naturalized elsewhere in Europe, and widely cultivated as a herb,
Where it grows as a biennial, in
the first year, it forms a rosette of tripinnate leaves 10–25 cm (3.9–9.8 in)
long with numerous 1–3 cm (0.4–1.2 in) leaflets, and a taproot used as a food
store over the winter.
Parsley is widely used in
European, Middle Eastern, and American cooking. Curly leaf parsley is often
used as a
In cultivation, parsley is
subdivided into several cultivar groups, depending on the form of the plant,
which is related to its end use. Often these are treated as botanical
varieties, but they are cultivated selections, not of natural botanical origin.
Leaf parsley
The two main groups of parsley
used as herbs are curly leaf (i.e.) (P. crispum crispum group; syn. P. crispum
var. crispum) and Italian, or flat leaf (P. crispum neapolitanum
Root parsley
Another type of parsley is grown
as a root vegetable, the Hamburg root parsley (P.
Although root parsley looks
similar to the parsnip, which is among its closest relatives in the family
Apiaceae, its taste is quite different.
Parsley is widely used in Middle
Eastern, European, Brazilian and American cooking. Curly leaf parsley is used
often as a garnish. Green parsley is used frequently as a
In central Europe, eastern Europe
and southern Europe, as well as in western Asia, many dishes are served with
fresh green, chopped parsley sprinkled on top. In southern and central Europe,
parsley is part of bouquet garni, a bundle of fresh herbs used as an ingredient
in stocks, soups, and sauces. Freshly chopped green parsley is used as a
topping for soups such as chicken soup, green salads, or salads such as salade
Olivier, and on open sandwiches with cold cuts or pâtés.
Persillade is a mixture of chopped
garlic and chopped parsley in French cuisine.
Parsley is the main ingredient in
Italian salsa verde, which is a mixed condiment of
In England, parsley sauce is a
roux-based sauce, commonly served over fish or gammon.
Root parsley is very common in
Central, Eastern and Southern European cuisines, where it is used as a snack or
a vegetable in many soups, stews, and casseroles, and as ingredient for broth.
In Brazil, freshly chopped parsley
(salsa [ˈsawsɐ]) and freshly chopped scallion
Parsley is a key ingredient in
several Middle Eastern salads such as Lebanese tabbouleh.
What is the
Indian name for parsley?
Petroselinum crispum is the
biological name of parsley. In Indian common languages ie., in Hindi it
is called as Ajmood, in Kannada it is called as Achu-Mooda, in Malayalam it is
called as Seema malli. Parsley is inhabited to the Mediterranean region of
Southern Europe.
Is parsley
and coriander the same thing?
Coriander/Cilantro is also known
as "Chinese Parsley"... which hints that they are similar, but not
quite the same. The parsley you likely typically think of has ruffled, curly
leaves and is commonly used as a garnish. Cilantro has flatter leaves and
stronger flavor and aroma.
What is the
parsley?
Parsley is widely used in
European, Middle Eastern, and American cooking. Curly leaf parsley is often
used as a garnish. In central Europe, eastern Europe and southern Europe, as
well as and in western Asia, many dishes are served with fresh green chopped
parsley sprinkled on top.
How long do
you boil parsley?
Easy
Steps For Kidney Cleanse.
Cut a bunch of parsley into
smaller pieces.
Boil the parsley in a pot of water
for 10 minutes.
Let it cool down and then sieve
and discard the parsley.
Pour the filtered water into
bottles or any container and keep in fridge.
Drink one glass of the water
daily.
Can you eat
the stem of parsley?
The stems of parsley you do not
use, although you can save them if you are making stock. It is a wonderful
flavoring agent, but for most dishes it is too bitter and too tough. So, you do
not want the stem. Then you simply chop the parsley however the recipe
describes you will need it.
What is the
difference between cilantro and parsley?
Cilantro is the leaves of the
coriander plant, Coriandrum sativum. As well as the leaves, the seeds are often
used in cooking. Parsley, Petroselium crispum, has two varieties: curly and
flat-leaf, known popularly as Italian parsley. The first difference between
cilantro and parsley is appearance.
Is flat leaf
parsley and cilantro the same thing?
It is called cilantro in America.
Heat diminishes the flavor of coriander leaves so is used at the end of
cooking. There are two types of parsley, Curly Leaf and the Italian Flat Leaf.
Curly leaf parsley is usually used as a garnish for its bright green and
pleasing appearance.
Is coriander
and celery the same?
Best Answer: CeleryToday, celery
is a popular herb and vegetable in Europe. The roots, leaves are used for
garnishing purposes as well as can be cooked for eating as a vegetable.
Coriander, celery and parsley are all different herbs the leaves of which look
very similar.
Are parsley
flowers edible?
Parsley is native to the
Mediterranean and today is grown in vegetable and herb
How do you
clean parsley?
Follow These Steps
“Dunk and swish” the parsley in
water. Dunk your parsley bunch in a bowl of cold water and swish it around;
dirt will fall to the bottom of the bowl. ...
Shake out the water. ...
Pat dry with paper towels. ...
Shave the leaves from stems. ...
Chop or “slice” the parsley. ...
Rock the knife back and forth for
a finer chop.
Can you use
coriander instead of parsley?
Matthew: Let's not be precious
here. Yes, the Italians don't use coriander much, but it wouldn't harm your meat-balls
because it's much less fragrant than parsley. I've known people to use
coriander instead of parsley in a twist on that classic Italian accompaniment
to fish or meat, salsa verde.
Are coriander
leaves and cilantro the same thing?
While leafy cilantro (also called
"Chinese parsley" and sometimes "coriander leaves") and
coriander seeds come from the same plant, you'd never know it from their aromas
and flavors. They are entirely different. ... The seed, coriander, is sweet and
toasty with a warm aroma and flavor.
Is parsley
and celery the same?
Inayayhtak Nutritional Comparison:
Coriander (cilantro) leaves, raw vs.Jul 20, 2015 - Parsley and Coriander are
similar looking, but definitely not the same.. to see the difference between
parsley, coriander (cilantro) and celery.Difference Between Parsley and
Coriander Coriander vs.
What is a parsley root?
Parsley root is a carrot-shaped,
beige-white root whose flavor is somewhere between celeriac and carrot with
hints of celery, turnip, and parsley leaf. This winter and early spring
vegetable can be steamed, boiled, puréed, or creamed.
What is Basil
good for health wise?
Health Benefits of Basil. Basil
also is considered one of the healthiest herbs. It's best when fresh, exuding a
sweet, earthy aroma that indicates not only the promise of pleasantly pungent
flavor, but an impressive list of nutrients. Vitamin K, essential for blood
clotting, is one of them.
Can you cook
with parsley?
No refrigerator should be without
parsley. It's the workhorse of the herb world and can go in just about every
dish you cook. Parsley's mild, grassy flavor allows the flavors of other
ingredients to come through. Curly parsley is less assertive than its brother,
flat-leaf parsley (often called Italian parsley).
Is coriander
and cilantro the same thing?
After the plant flowers and
develops seeds, it is referred to as coriander. Cilantro (sih-LAHN-troh)is the
Spanish word for coriander leaves. It is also sometimes called Chinese or
Mexican parsley. Technically, coriander refers to the entire plant.
Can you use
the stems of cilantro?
That's right – you can! So stop
throwing away or composting those cilantro stems and just add them to your
favorite dishes along with the leaves! Get more bang out of your food budget!
Store what you will use quickly in the refrigerator upright in a glass container
so that the stems are resting in some water.
What is the
difference between cilantro and parsley?
Cilantro is the leaves of the
coriander plant, Coriandrum sativum. As well as the leaves, the seeds are often
used in cooking. Parsley, Petroselium crispum, has two varieties: curly and
flat-leaf, known popularly as Italian parsley. The first difference between
cilantro and parsley is appearance.
Is cumin and
cilantro the same?
While both can have a certain
amount of "heat," cumin is much warmer and "darker" in flavor.
In the West, coriander seed is used most often in sweet pastries while cumin is
used most often with meats and other savory dishes. Note: This refers to
coriander seed, not the herb (of which it is the seed).
Parsley is a source of flavonoid
and antioxidants, especially luteolin, apigenin,[16] folic acid, vitamin K,
vitamin C, and vitamin A. Half a tablespoon (a gram) of dried parsley contains
about 6.0 µg of lycopene and 10.7 µg of alpha carotene as well as 82.9 µg of
lutein+zeaxanthin and 80.7 µg of beta carotene.
Excessive consumption of parsley
should be avoided by pregnant women. It is safe in normal food quantities, but
large amounts may have uterotonic effects.
Nutritional
facts.
Parsley, fresh
Nutritional value per 100 g (3.5 oz)
Energy 151
kJ (36 kcal)
Carbohydrates 6.33 g
Sugars 0.85
g
Dietary fiber 3.3 g
Fat 0.79 g
Protein 2.97 g
Vitamins
Vitamin A equiv. (53%)
421 μg
beta-carotene (47%) 5054 μg
lutein zeaxanthin 5561 μg
Thiamine (B1) (7%)
0.086 mg
Riboflavin (B2) (8%)
0.09 mg
Niacin (B3) (9%) 1.313 mg
Pantothenic acid (B5) (8%)
0.4 mg
Vitamin B6 (7%) 0.09 mg
Folate (B9) (38%) 152 μg
Vitamin C (160%) 133 mg
Vitamin E (5%) 0.75 mg
Vitamin K (1562%) 1640 μg
Minerals
Calcium (14%)
138 mg
Iron (48%) 6.2 mg
Magnesium (14%) 50 mg
Manganese (8%) 0.16 mg
Phosphorus (8%) 58 mg
Potassium (12%) 554 mg
Sodium (4%)
56 mg
Zinc (11%) 1.07 mg
**Link to USDA Database entry
Parsley can be used either fresh
or dried and brings a certain freshness to dishes that
Europeans believed that by
plucking a sprig of parsley while speaking an enemy’s name, death would become
them.
Dried parsley is very light: 1
ounce contains almost 2 cups fresh by volume. Parsley is preferred for
garnishing soups, salads, meats, vegetables and sauces. It is the most widely
used culinary herb in the United States.
Parsley
nutrition facts
Parsley is a popular culinary and
medicinal herb recognized as one of the functional food for its unique
antioxidants, and disease preventing properties. This wonderful,
The herb is a small plant
featuring dark-green leaves that resemble coriander leaves, especially in the
flat-leaf variety. However, its leaves are larger by size and milder in flavor
than that of leaf-coriander. The herb is widely employed in Mediterranean, East
European, and American cuisine.
Health
benefits of Parsley
Parsley is one of less calorific
herb. 100 g of fresh leaves carry just 36 calories.
Parsley contains health benefiting
essential volatile oils that include myristicin, limonene, eugenol, and
alpha-thujene.
The essential oil, Eugenol,
present in this herb has been in therapeutic application in dentistry as a
local anesthetic and anti-septic agent for teeth and gum diseases. Eugenol has
also been found to reduce blood sugar levels among diabetics; however, further
detailed studies required to establish its role.
Parsley is rich in poly-phenolic
flavonoid antioxidants, including apiin, apigenin, crisoeriol, and luteolin;
and has been rated as one of the plant sources with quality antioxidant
activities. Total ORAC value, which measures the anti-oxidant strength of 100 g
of fresh, raw parsley, is 1301 µmol TE (Trolex equivalents).
The herb is a good source of
minerals like potassium, calcium, manganese, iron, and magnesium. 100 g fresh
herb provides 554 mg or 12% of daily-required levels of potassium. Potassium is
the chief component of cell and body fluids that helps control heart rate and
blood pressure by countering pressing effects of sodium. Iron is essential for
the production of heme, which is an important oxygen-carrying component inside
the red blood cells. Manganese is used by the body as a co-factor for the
antioxidant enzyme, superoxide dismutase.
Additionally, the herb is also
rich in many antioxidant vitamins, including vitamin-A, beta-carotene,
vitamin-C, vitamin-E, zea-xanthin, lutein, and cryptoxanthin. The herb is an
excellent source of vitamin-K and folates. Zea-xanthin helps prevent
age-related macular degeneration (ARMD) in the retina (eye) in the aged
population through its anti-oxidant and ultra-violet light filtering functions.
Fresh herb leaves are also rich in
many essential vitamins such as pantothenic acid (vitamin B-5), riboflavin
(vitamin B-2), niacin (vitamin B-3), pyridoxine (vitamin B-6) and thiamin
(vitamin B-1). These vitamins play a vital role in carbohydrate, fat and
protein metabolism by acting as co-enzymes inside the human body.
It is, perhaps, the richest herbal
source for vitamin K; provide 1640 µg or 1366% of recommended daily intake.
Vitamin K has been found to have the potential role in bone health by promoting
osteotrophic activity in the bones. It has also established role in the
treatment of Alzheimer's disease patients through limiting neuronal damage in
their brain.
Wonderful! Humble parsley has just
36 calories/100 g, but their phyto-nutrients profile is no less than any
high-calorie food sources.
This unique herb provides:
38% of folates,
220% of vitamin C,
281% of vitamin A,
1366% of vitamin K,
14% of calcium,
77.5% of iron and
5561 mcg of zeaxanthin.
5054 mcg of carotene-beta
(Note: the values are in % of RDA
per 100 g (RDA-Recommended daily allowance))
Medicinal
uses
Its leaves, stems and roots of
this herb plant have antiseptic and carminative properties.
Eugenol also has been found to
reduce blood sugar levels in diabetics; however, further detailed studies
required to establish its role.
An extraction from the herb has
been found to have diuretic effects.
Preparation
and serving methods
Parsley should be washed
thoroughly in the water in order to remove sand and dirt and
Here are some serving tips:
parsley as garnish1
green sauce
Delicious zucchini bite with
parsley as garnish.
The herb is widely used as a
garnish. Many dishes are served with fresh green chopped parsley sprinkled on
top.
It has been used in preparation of
many popular dishes in Mediterranean and European cuisine since ancient times.
Along with other herbs and spices, it is being used as flavoring agent in the
preparation of vegetable, chicken, fish and meat dishes.
It is one of the common
ingredients in famous Mediterranean green sauce, "salsa verde", a
cold sauce made of parsley, capers, garlic, onion, anchovies, olive oil, and
vinegar.
Freshly chopped parsley is a great
addition to green salad.
Freshy and dry parsley leaves can
be used in the preparation of chutney, dips, pesto, etc.
Safety
profile
Parsley should not be consumed in
large amounts or as a drug or supplement by pregnant women. The essential oil
in its root, leaf, or seed could lead to uterine stimulation, bleeding and
preterm labor.
This herbal plant is very high in
oxalic acid, 1.70 mg per 100 g. Prolong consumption of oxalate rich foods may
results in gouty arthritis, kidney stones and mineral-nutrient deficiencies.
Parsley oil contains
furanocoumarins and psoralens, which may lead to extreme photosensitivity if
used orally. (Medical disclaimer).
A surprisingly small amount of
parsley is packed with vitamins. Just two tablespoons provides two percent of
your daily calcium, iron, and folate; 12 percent of your vitamin A; over 150
percent of your vitamin K; and 16 percent of your vitamin C. Not too shabby for
a humble herb! Check out these parsley health benefits and ways to get more
parsley into your day-to-day.
The vitamin K in parsley aids in
bone health, while the wealth of vitamin C makes it a great immune booster.
Parsley is an excellent source of
beta carotene, an antioxidant that can help protect the body against
free-radical damage and fight the effects of aging.
There is some evidence that
parsley can support healthy kidney function. However, the herb contains
oxalates, which can cause problems for those with existing kidney and gall
bladder problems.
Use parsley daily, and you’ll feel
relief from joint pain. That’s because the herb has anti-inflammatory
properties.
Parsley tea relaxes stiff muscles
and encourages digestion. It has been used traditionally for an array of other
health issues, as well.
Because it’s high in iron, parsley
is recommended for patients with anemia. Two tablespoons of parsley provides
two percent of your daily iron, so a sprinkling of parsley gives any food a
little iron boost.
Parsley is rich in cancer-fighting
compounds. Early studies suggest that compounds in parsley may even inhibit
tumor growth!
Healthy
Parsley Recipes
If you’re new to cooking with
parsley, you might be wondering how to add more to your diet. These are some
simple recipes to get you started.
1. Add it to your smoothies.
Parsley makes a refreshing addition to your morning smoothie! It might sound
like a weird flavor to pair with fruit, but it makes a fruity smoothie
surprisingly refreshing.
2. Make chimichurri. Chimichurri
is a South American sauce starring plenty of fresh parsley. It’s a little bit
like a pesto but with more of a bright flavor. It’s a great sauce for dipping
bread or spooning over something hearty, like portobello mushrooms.
Health Benefits of Parsley and
Recipes
3. Drizzle it onto your salads.
Like in a smoothie, parsley adds a lovely flavor to creamy salad dressings. Try
Dianne’s Easy Peasy Lemony Tahini dressing with a healthy dose of parsley.
4. Have a panzanella party.
Panzanella is a bread salad, and it’s perfect with plenty of parsley! Try this
delicious recipe.
Health Benefits of Parsley and
Recipes
5. Add to your grain salads.
Ricki’s quinoa and wild rice salad gets some extra zip from plenty of fresh
parsley.
6. Toss into pasta salad. Parsley
and two kinds of squash are the stars of Nava Atlas’s healthy pasta salad
recipe.
Health Benefits of Parsley Plus
Recipes
7. Mix up your pesto. Pesto
doesn’t have to be all about the basil. Try this vegan parsley pesto with
walnuts pasta recipe. And also this eggplant lasagna with parsley pesto. Kathy
over at Healthy Slow Cooking has a kale pesto recipe with parsley (pictured
above) that she adds to hummus. Yum!
8. Spice up your rice. Vegan
Miam’s Arroz Verde recipe uses a whole cup of fresh parsley for a bright,
vibrant side dish.
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Special Diets / Healthy Eating / Parsley Rice
PARSLEY RICE
Ingredints
Sometimes plain rice can be
boring. Sometimes a little creativity
can make a regular meal exquisite, and so parsley rice is born. You should know that it is the parsley
potatoes, which I did some time ago, that encouraged me to make parsley rice. This rice dish helps create a versatile
menu. It can go well with just about any
kind of meat dish or vegetable dish and you definitely wouldn’t feel bored
eating plain rice ever again.
THE PARSLEY RICE RECIPE
Ingredints
1 pimento pepper, finely chopped
1/2 onion, chopped
1 cup uncooked Basmati rice
1 cup chopped fresh parsley
2 tbsp. salted butter
2 tbsp. fresh parsley, minced
1 1/2 cups water
Salt to taste
Method
Wash the rice. Boil the rice in water for about 15 minutes
on a low flame. Set aside
Melt the butter in a deep pan.
Add the chopped onion and pimento.
Mix in the chopped parsley (1
cup).
Add the cooked rice.
Note: We used basmati rice because of the
speed at which it cooks and its lightness.
Adjust salt to taste. Gently toss
together. Remove from heat.
Add the 2 tablespoon fresh
parsley. Gently toss.
Note: This step was done to push
the parsley flavour a bit in the dish. Hey after all it’s parsley rice.
Rice with
garlic & parsley
Ingredients
Green Peppers (bell peppers), 2
tbsp
Salt, 1 dash
Pepper, black, 1 dash
White Rice, long grain, 1 cup
Garlic, 1.5 clove
Olive Oil, 1 1tsp
Parsley, .75 cup
Directions
1-boil 2 cups water in a pot then
put the rice in the water then season with salt and pepper
2-in a poll minse the garlic
&the parsley & the pepper together .
3-put the boiled rice with the mixture
and the oil olive
4-serve the dish with green salad
Garlic &
Parsley New Potatoes
INGREDIENTS
12 small red potatoes
4 garlic cloves, minced
2 tablespoons chopped fresh
parsley
3 teaspoons lite olive oil
(divided)
salt and pepper
DIRECTIONS
Scrub the potatoes well.
Pare a 3/4" strip around the
middle of each potato (this is just to give you a little contrast in color).
Place potatoes in a saucepan,
cover with water and bring to a boil.
Simmer covered for about 20
minutes or until tender.
Drain potatoes and place them in a
bowl add two teaspoons of oil& toss.
In a non stick frypan add the
remaining oil over medium heat.
Add garlic,cook approximately 1
minute.
Add parsley, salt& pepper, mix
well.
Add potatoes, reduce heat to low
and cook stirring constantly for 1 or 2 minutes.
Lemon and
Parsley Potatoes
INGREDIENTS
6 medium sized potatoes, use an
all-purpose potato suitable for baking
2 tablespoons olive oil
2 tablespoons flat leaf parsley,
finely chopped
2 lemons, zest of- finely grated
salt
black pepper, freshly ground
DIRECTIONS
Preheat oven to 180°C 350°F and
line a baking tray with baking paper.
Peel the potatoes and cut them
into 2.5 cm / 1 inch pieces.
Parboil th epotatoes in a large
saucepan of boiling salted water, over high heat for 3 minutes. Drain the
potatoes and pat them dry with paper towel or a clean teatowel.
Brush the oil over the potato
chunkc and then season with salt and freshly ground black pepper. Place on a
baking tray and bake for 20 minutes.
Combine the parsley and lemon
zest. Sprinkle over the potatoes after the 20 minutes cooking time and bake the
potatoes for a further 15 minutes, or until the potato is golden and tender.
Shrimp With
Parsley-Garlic Butter
INGREDIENTS
2 lbs unpeeled jumbo shrimp (or
prawns, about 28)
1 cup butter, slightly softened
1 bunch parsley, remove stems, and
mince leaves
5 -6 medium garlic cloves, minced
1 tablespoon lemon zest, grated
(or minced)
2 teaspoons fine sea salt
1 teaspoon pepper
DIRECTIONS
1. Prepare parsley-garlic butter:
mash together with a wooden spoon or potato masher, the butter, parsley leaves,
garlic, lemon zest, salt, & pepper.
2. Preheat the broiler (grill).
Remove legs from shrimp. With a sharp paring knife, make an incision 1/4 inch
(6 mm) deep all the way along the curved back of each shrimp up the tail. Don't
cut all the way through the shrimp; cut just enough to open it or butterfly it.
Lift any dark vein with the tip of the knife and pull out, and press down on
the opened shrimp to flatten it without seperating the halves. Rinse the shrimp
under cold water and pat dry.
3. Arrange the butterflied shrimp
in a single layer on a baking sheet or in a roasting pan (you may need to do
this in batches).
4. Place 1-2 tsp of the
parsley-garlic butter (depending on the size of the shrimp) in the center of
each shrimp. Slide the pan under the broiler and broil (grill) until the shrimp
turn pink and are just cooked through, 4-5 minutes.
5. Transfer the shrimp to a
serving platter or individual plates, pour any drippings from the pan over the
shrimp, and serve with plenty of napkins and a plate for the shells.
Parsley Green
Juice Recipes
BASE JUICE
1 1/2 cup pinapple juice
1 1/2 cup water
1 cup ice
GREENS
KALE – about 3 leafs
OPTIONAL GREENS
Spinach
Parsley
Beet Greens
ANY DEEP LEAFY GREENS!
Just blend it all up!
NOTE: Adjust pinapple juice, water and greens to
your desired consistency. I like to dilute the pinapple juice as straight juice
without halving it with water gets to sweet. But, you can adjust the
proportions to what you like. The main thing is you are drinking a great dose
of pure green energy!
Sweet Garden
Greens
Ingredients
3-4 ounces green chard juice
*About 3 medium leaves
1 extra large bosc pear
1 orange, peeled
1 Tbsp fresh ginger, peeled
1 lime, peeled
Directions:
1. Wash your ingredients well.
2. Peel the rind off your lime and
orange - discard. Slice your fruit.
3. Juice your chad greens, orange,
lime, pear and ginger.
4. Serve immediately.
Kale &
Parsley Juice
Ingredients
1 Bunch Kale
1 Bunch Flat Leaf Parsley
3 Large Apples
1 Cucumber
2 Lemons
8oz Water (optional)
Kale
Method
Start by washing all of you
vegetables. Remove as much of the rind from your lemons as you can before
juicing to avoid being too tart. Run all of the ingredients through your juicer
and combine in a pitcher. Add water if you find that it is too strong and would
like to get more juice from the recipe. I keep mine stored in mason jars in the
refrigerator. It keeps them fresh and convenient to grab and go about your day.
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