Parsley Ground

Botanical Name: Petroselinum sativum

 Common Name:

• English: Parsley
• Also, known as: Parsley Breakstone, Garden Parsley, Rock Parsley, Baqdunis, Maqdunis, Magdanoz, Ou qin, Peršin, Petržel, Persille, Persilja, Persil commun, Blattpetersilie, Petersilie, Maïntano, Maïntanos, Makedonisi, Persemolo, Petrosilia, Petrezselyem, Prezzemolo, Paseri, Pa sul li, Vanns baraing, Pietruszka zwyczajna, Salsa, Petrushka, Peršun, Peteršilj, Petržlen záhradný, Perejil, Bladpersilja, Persilja, Phak chi farang, Maydanoz, Rau mùi tây

Origin: Egypt

Harvested: Cultivated

Parts Used: Leaves                                                              

General Information:

Petroselinum sativum is a member of the Apiaceae family of plants. Relatives of this common culinary herb include the garden vegetables carrot, parsnip, and celery. Parsley is a biennial plant with a fleshy, spindle-shaped root, and a round, striated, erect, smooth, branching stem. The bright green leaves are feather-like in appearance, tri-pinnate, finely divided and borne on long, channeled petioles; the leaflets are rhomboidal-ovate, wedge-shaped at the base, deeply incised, the segments mucronate and sometimes rounded. Some varieties are flat-leafed, others are more compact and curlier. The upper leaves gradually become more entire and narrower, till the uppermost are simply ternate with linear segments. Diminutive five-petaled flowers are yellow-green and borne in dense, flat-topped clusters. They bloom in midsummer. The gray-brown seeds are tiny, ribbed and ovate. Parsley can grow as much as 3-4 feet high in its second year as the flower-bearing stems become nearly leafless and reach for the sun. The fruit is ovate, about a line long, corn pressed, pale greenish-brown, the back occupied by three elevated, pale primary ridges, the two others quite on the margin at the side.

The plant has a grateful aroma. The seeds, herb, and root, are the medicinal parts; the root has rather an agreeable odor, and a saccharine, slightly spicy taste, and should be used while fresh. The root and herb contain small quantities of a volatile oil; larger quantities are contained in the seeds.

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
• You can make ice cubes or pops by freezing tea in ice trays or pop molds.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.