Parsley: More than a Garnish
By Bryan Francis
Believe it or not but parsley is the most popular herb in the world and derives its name from the Greek word meaning 'rock celery'; it is related to celery.
Parsley is native to the Mediterranean region of Southern Europe. While it has been cultivated for more than 2,000 years, parsley was used medicinally prior to being consumed as a food.
The ancient Greeks held parsley to be sacred, using it to not only adorn victors of athletic contests, but also for decorating the tombs of the deceased. The practice of using parsley as a garnish actually has a long history that can be traced back to the civilisation of the ancient Romans.
The Greeks planted parsley and rue (another herb) as borders around herb gardens, from where the old saying came from: 'being at the parsely and rue', meaning to be at the beginning of a project. Parsley was also used by the Greeks to crown victors at the Isthmain Games and was used to decorate tombs and gravesites as it was linked with Archemorus, the herald of death.
The Romans believed parsley could prevent intoxication and were the first people to consume it in large quantities.While it is uncertain when parsley began to be consumed as a seasoning, it seems to be sometime in the Middle Ages in Europe. Some historians credit Charlemagne with its popularisation since he had it grown on his estates.
A perennial, it is able to regenerate in the garden year after year on only one planting and is very easy to grow. Parsley comes in two basic varieties, Italian flat leaf parsley and curly parsley. The Italian variety has a more intense aroma and is less bitter than the curly type. The third type is called turnip-rooted parsley, and is grown for its roots.
Health benefits Parsley contains two unusual compounds that provide unique health benefits. The first are volatile oil compounds; such as eugenol, limonene, alpha diujene, and myisticin. The other set of compounds are the flavonoids, including the elements apjin, apigenin, crisoeriol, and luteolin.
The volatile oils contained in a sprig of parsley, myisticin in particular, are believed to help inhibit the growth of tumours in animals. It is also thought the same may be true in humans. Myisticin has shown promise in inhibiting the growth of tumours in the lungs. These volatile oils in parsley are also thought to guard against pollutants in the environment, like exhaust from cars and secondhand cigarette smoke.
A Rich Source of Anti-Oxidant Nutrients The flavonoids in parsley, especially luteolin, have been shown to function as antioxidants: extracts from parsley have been used in animal studies to help increase the antioxidant capacity of the blood. In addition to its volatile oils and flavonoids, parsley is an excellent source of vitamin C and vitamin A (notably through its concentration of beta-carotene).
Parsley has a mild, delicious savoury taste and has the ability to soften or disguise other harsher flavours. It is particularly useful in banishing the flavour of garlic, either mixed with it or eaten later on its own. It also stimulates the circulation and the digestive system. It is a good tonic herb and is a remedy for troublesome flatulence.
Parsley tea taken hot last thing at night can be effective in loosening a stubborn cough. For medicinal purposes, parsley tea is usually made from the dried leaves. Parsley tea may also be used as an enema. Chinese and German herbologists recommend parsley tea to help control high blood pressure, and the Cherokee Indians used it as a tonic to strengthen the bladder.
Parsley also appears to increase diuresis by inhibiting the Na+/K+-ATPase pump in the kidney, thereby enhancing sodium and water excretion while increasing potassium re-absorption. It is also valued as an aquaretic. Fresh crushed parsley leaves can be used externally for relieving insect bites and stings. Unfortunately, too few people fully appreciate the nutritional value of parsley as food, and they look upon it purely as a disposable garnish.
Parsley makes a healthy treat in salads and sprinkled over other foods. It can even be put into a juicer for a healthy and delicious snack. Parsley is a good source of folic acid, one of the most important B vitamins. While it plays numerous roles in the body, one of its most critical roles in relation to cardiovascular health and enjoying foods rich in folic acid, like parsley, is an especially good idea for individuals who either have, or wish to prevent, these diseases.
Folic acid is also a critical nutrient for proper cell division and is therefore vitally important for cancer-prevention in the colon,and the cervix. So, next time parsley appears on your plate as a garnish, recognize its true worth and partake of its abilities to improve your health. As an added bonus, you'll also enjoy parsley's legendary ability to cleanse your palate and your breath at the end of your meal. Health risks * Parsley should not consumed by pregnant women.
Parsley as an oil, root, leaf, or seed could lead to uterine stimulation and pre-term labor. * Parsley is high in oxalic acid, a compound involved in the formation of kidney stones and nutrient deficiencies. * Parsley oil contains furanocoumarins and psoralens which leads to extreme photosensitivity if used orally.
Tips for using Parsley: Since it has a stronger flavour than the curly variety, Italian flat leaf parsley holds up better to cooking and therefore is usually the type preferred for hot dishes. It should be added towards the end of the cooking process so that it can best retain its taste, colour and nutritional value.
If you are making a light coloured sauce, use the stems from this variety as opposed to the leaves, so the sauce will take on the flavour of parsley but will not be imparted with its green colour. A Few Quick Serving Ideas Combine chopped parsley with bulgur wheat, chopped green onions (scallions), mint leaves, lemon juice and olive oil to make the Middle Eastern classic dish, tabouli.
Add parsley to pesto sauce to add more texture to its green color. Combine chopped parsley, garlic and lemon zest, and use it as a rub for chicken, lamb and beef. Use parsley in soups and tomato sauces.
Serve a colorful salad of fennel, orange, cherry tomatoes, pumpkin seeds and parsley leaves. Chopped parsley can be sprinkled on a host of different recipes, including salads, vegetable sautees and grilled fish.
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