Parsley Characteristics

Types and Uses

• Curly parsley, Petroselinum crispum crispum, is a well-known type of parsley. It is commonly used as a plate garnish in restaurants in the United States. It also is found in supermarkets sold by the bunch. Cooks and chefs use curly parsley to flavor food. Parsley flat-leaf, or Italian parsley, is also known by its botanical name, Petroselinum crispum neapolitanum. Compared to other forms of parsley, the leaves of flat-leaf parsley are sweeter and stronger in flavor, making it a more in demand as a cooking ingredient. Other parsley varieties include Hamburg parsley, or Petroselinum tuberosum, which is used in flavoring soups, and Japanese parsley, or Cryptoaenia japonica, an herb used in Asian cuisine.

Cultivation

• Purchase fresh parsley seeds each year, since fresh seeds will germinate faster than older seeds. It can take up to three weeks for parsley seeds to germinate. Plant parsley seeds outdoors in well-drained, organic-rich soil with a pH range of 6 to 7. The seeds should be planted in full sun or partial shade locations in rows 10 to 12 inches apart and covered with 1/8-inch of soil. To keep parsley roots hydrated, give the herb a deep watering at least once a week. If grown indoors, plant parsley in a deep pot six to eight weeks before the last spring frost. Place the pot in a location where it can receive at least five hours of sunlight each day.

Harvest

• You will have more opportunities to harvest Italian parsley, since it grows more vigorously than curly parsley. Parsley can be harvested from spring to fall, and it is best to wait until the leaves are big enough to bunch together before harvesting them. When picking parsley, grasp the bottom of the stem and gently separate the stem from the plant using your fingers. Beginning with the outside stalks, pick parsley stalks that are close to the ground to encourage new plant growth. Place picked parsley in cool water to remove soil or insects. To dry, lay the parsley out of direct sunlight in a warm, well-ventilated room. You can later package parsley leaves in an airtight container or a sealed bag to freeze.

Benefits

• Parsley contains important antioxidant nutrients, such as Vitamin C and beta-carotene. Vitamin C is a strong anti-inflammatory agent and water-soluble antioxidant that may reduce the risk of several diseases or conditions, including colon cancer, diabetes and rheumatoid arthritis. The antioxidant beta-carotene is linked to reduced risks of developing diabetes, colon cancer and atherosclerosis. Beta-carotene converts to Vitamin A, and Vitamin A strengthens the body's immune system. Parsley also contains folic acid, which is associated with cardiovascular health.