What is Parsley, What Are His Benefits and How Should You Use it In The Kitchen?

Parsley is an aromatic herb belonging to the Apiaceae family, a biennial plant with an erect stem and bright green leaves, characterized by a fresh and intense scent. Rich in vitamins and mineral salts, parsley has found a large place in ancient and modern history: the Etruscans used it in pharmaceutical preparations and in propitiatory rites, the Greeks associated it with the hero herald of death Archemoro and considered it a sacred plant, while the Romans appreciated it not only for its healing and soothing properties, but also for its ability to eliminate bad smells. And in the kitchen? We had to wait until the Middle Ages for parsley to lose its symbolic aura and find a place in many recipes, so much so that it even became the protagonist of the Italian proverb "essere come il prezzemolo". The name parsley comes from the Greek and literally means "celery that grows on stone": in ancient times, in fact, this plant grew spontaneously on rocks, particularly in the regions of the Mediterranean basin, where it finds its ideal climate.

Diuretic and anti-inflammatory, parsley is mostly consumed raw and fresh, so that you can enjoy not only its taste and aroma, but also its many beneficial properties. An herb to always have on hand and a recipe that should not be missing from our kitchens: let's see why among legends, traditional dishes and even a pope who just couldn't do without it.

Properties and Benefits of Parsley

Fresh, aromatic and incredibly fragrant, parsley is an aromatic plant with an interesting nutritional profile and numerous benefits: composed mainly of water and therefore incredibly light and low in calories, parsley is an excellent source of vitamins, in particular vitamin C, vitamin A and folic acid. Rich in fiber, essential for stimulating and protecting the activity of our intestine, parsley has a protective and antioxidant action. The massive presence of mineral salts, including sodium, phosphorus, magnesium and potassium, makes parsley an excellent ally of the kidneys and liver on which it has a diuretic, purifying and detoxifying effect, which is why it is recommended in cases of gout, rheumatism and urinary retention. Low in carbohydrates and fats, parsley has a remineralizing effect and, consumed regularly, is useful for keeping blood pressure under control . Chewed fresh or used in creams and ointments, parsley improves the health of our skin, making it more elastic and luminous.

Contraindications

Is parsley toxic? According to ancient popular beliefs, parsley is poisonous , but if you look closely, this legend has no real scientific explanation. The belief that parsley is toxic is probably linked to the practice of interrupting pregnancy through an essential oil based on apiol, a substance that in large quantities causes uterine contractions and, in extreme cases, abortion: and what does parsley have to do with it? Parsley, in fact, contains apiol, but if consumed in cooking and in small quantities, it cannot be harmful in any way.

In general, in sensitive individuals, excessive use of parsley (but we are talking about very high quantities) can cause liver problems and anemia. Furthermore, since parsley is a good source of oxalic acid, an abuse can cause problems in those who suffer from conditions such as gouty arthritis, kidney stones or mineral deficiencies.

Don't Throw Away Parsley's Stems!

Parsley stems are rich in nutrients such as mineral salts: it is possible to use the less tough part of the stems, chopping it together with the leaves, but only if you are sure of its origin. In fact, the stems, in direct contact with the ground, tend to absorb any substances contained: it is better to choose organic parsley or from controlled cultivations. Consumption in large quantities is not recommended – as is parsley in general – in large quantities for pregnant women.

Kitchen and Cooking Uses

How to use parsley in the kitchen? Parsley can really be used in any type of recipe. Fresh and very fragrant, we can simply chop it finely and add it to salads and cold pasta dishes, mince it and embellish vegetable dishes or delicious hummus of chickpeas or beans or, blend it and bring to the table an alternative pesto.

Perfect with fish (a plate of spaghetti with clams is unthinkable without a sprinkling of fresh parsley), but also with meat, preferably white meat, parsley is a key ingredient in the entire Mediterranean culinary tradition: in Lebanon it is a must in the classic tabbouleh made with bulgur and cherry tomatoes, in Greece it embellishes crunchy fritters made with feta and grated cheese. The detox effect of this ancient aromatic herb should not be underestimated: excellent in infusions and herbal teas to which it adds flavor and aroma.