Parsley - The versatile medicinal herb

Parsley is traditionally used as a medicinal plant in many countries. The herb is rich in secondary plant substances and has much more to offer than just being a decoration on the edge of your plate. It is therefore enormously worthwhile to eat parsley more often from now on.

Overview

Parsley was a popular medicinal herb in ancient times

Parsley not only refines sauces, salads, soups and stews, but is also rich in vitamins, minerals and trace elements. Originally from the Mediterranean region, parsley grew especially in North African countries such as Morocco, Algeria and Tunisia before spreading further north.

In ancient Greece, parsley was even considered sacred and was presented to the winners of competitions as a wreath. Even then, the plant was a valued medicinal herb and was considered to have aphrodisiac, diuretic and digestive qualities.

Nowadays parsley is cultivated worldwide, though less as a medicinal plant but mainly as a spice plant.

The flat-leaf and curly-leaf parsley

The parsley (Petroselinum crispum) belongs to the Umbelliferae family. But parsley is not just parsley. What you probably know from the grocery store or the garden is the leaf parsley, which comes in two varieties: with flat leaves and with curly leaves.

The flavour of flat-leaf parsley is very intense and slightly stronger than the flavour of curly parsley. It is also easier to wash, as the curly leaves often contain insects and soil. Depending on the cultivation, the curls are of varying intensity.

In addition to leaf parsley, another subspecies is distinguished: root parsley or also parsley root. This is visually similar to parsnip and tastes rather sweet. The peeled root is often used for soups, but the leaves are also edible.

Japanese parsley, also known as mitsuba, looks similar to flat-leaf parsley, but is otherwise not closely related to parsley. It only belongs to the same family ( Umbelliferae). Its taste is more similar to that of celery.

Attention – Risk of confusion with other plants

Basically, parsley does not grow wild in nature. So if you discover a plant in a meadow or by the side of the road that reminds you of parsley, there is a good chance that it is not parsley. Yes, it could even be a poisonous plant.

The leaves of the flat-leaf parsley are visually similar to those of the dog parsley (Aethusa cynapium) and also to the leaves of the hemlock (Conium maculatum). Both are poisonous.If they are eaten accidentally, symptoms of poisoning can occur after about one hour, depending on the amount eaten. These range from burning sensations in the mouth and visual disturbances to diarrhoea, clouding of consciousness and finally respiratory paralysis.

However, one should be able to tell at the latest from the smell (rub the leaves between the fingers and smell them) that it is not the parsley, because neither of the “doubles” smells or tastes even remotely like parsley. On the contrary, the hemlock, which also has a clearly spotted stem – smells like mouse urine.

Incidentally, it was hemlock juice with which the great Greek philosopher of antiquity – Socrates – was executed in 399 BC.

Nutritional values of parsley

Like all herbs, parsley is low in calories (53 kcal per 100 g), contains a lot of water and little fat. Fresh parsley has the following nutritional values.

Nutritional values per 100 g parsley:

Water: 81.1 g

Carbohydrates: 7.4 g

Protein: 4.4 g

Fibres: 4.3 g

Fat: 0.4 g

Parsley as medicinal plant

In the traditional medicine of various countries parsley has long been considered a medicinal plant. For example, the leaves and seeds are used in the form of extracts or decoctions for diabetes, heart and kidney diseases, high blood pressure and gastrointestinal problems.

Numerous studies have already dealt with the healing effects of parsley. For example, a group of scientists from the Tehran University of Medical Science has published a review of all parsley studies from 1966 to 2013.

The resulting list of medicinal effects of parsley is long. Among other things, it is said that parsley can lower blood sugar levels, relieve cramps, laxative and antibacterial effects. In addition, parsley is considered a high-calibre antioxidant, i.e. it fights free radicals and oxidative stress – one of the main causes of many chronic diseases.

In a small experiment, seven participants ate 20 g of parsley leaves each day for a week. There was a significant increase in antioxidant enzymes, which was not the case in the control group who did not eat parsley.

Parsley detoxicates the body

Parsley, like many other green vegetables, is rich in chlorophyll – the colour pigment that gives plants their green colour and enables them to carry out photosynthesis. In the human body, chlorophyll is said to contribute to detoxification and help eliminate heavy metals such as mercury.

The green colorant consists, among other things, of a so-called porphyrin ring, which has a magnesium ion in the middle. This magnesium can now be exchanged for a heavy metal ion. This new complex is then excreted through the intestines.

Chlorophyll is also said to protect against dioxins – at least according to tests on rats, which showed that chlorophyll inhibits the absorption of dioxins in the digestive tract and promotes the excretion of these toxic substances.

Aflatoxins (mould toxins), which we absorb unnoticed with food, can also be eliminated from the body with the help of a chlorophyll-rich diet.

For more health related articles have a look at our health category.

Want to know more about Parsley? Why is parsley so healthy?

Best Sellers in Health & Household