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Parsley - petroselinum
crispum
Parsley comes in curly and flat-leaf varieties. The flat leaf
type is better for cooking since its flavour stands up better to heat. The curly
leaf type is flavourful fresh and makes an attractive garnish. Parsley flakes
available from Harvest Fields are a convenient way to keep parsley on hand for
cooking and garnish.
Flavour:
A green chlorophyll taste with hints of pepper
How to Use:
As a garnish and to flavour, soups, stews, egg dishes,
vegetables, salads, coleslaw, breads, herb sauces, herb butters, tomato and meat
sauces, stuffings, fish, meats, poultry, cheese dishes, mixed with ricotta or
cottage cheese.
Measuring:
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Noodles
Tomato sauce
Fish
Vegetables |
2 teaspoons in melted butter tossed with noodles
2 teaspoons per 3 cups sauce
1 teaspoon in 1/2 cup butter spooned over 1 pound of fish
1 teaspoon in 1/2 cup butter over 4 cups vegetables |
Medicinal uses: gall bladder problems, gall stones, kidney
inflammation, obstruction of the liver, female problems, insect stings, cancer,
arthritis, obesity, high blood pressure.
When sprinkled liberally over food, parsley adds small but
significant amounts of several trace elements to the diet; for example, copper,
iron, magnesium, molybdenum, and zinc. It is also a reasonably good source of
calcium.
Other Info:
Persillade is a 50/50 mixture of finely chopped parsley and
garlic that is sautéed and added at the end of cooking to dishes such as fish,
steaks, chicken, vegetables. You can make a variation of persillade using
parsley flakes and garlic powder and then add this mixture directly to your
dish.
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Ellingwood’s American Materia Medica, Therapeutics and
Pharmacognosy
Carum petroselinum.
Synonym—Parsley.
CONSTITUENTS—
Apiin, apiol,
volatile oil, crystallizable and fatty matter.
Apiol—This is
a yellowish, oily liquid, not volatile, heavier than water, odor peculiar
and distinct from that of the plant, taste acrid, pungent. Dose, from five
to ten drops.
Preparations—
Infusum
Petroselini. Infusion of Parsley. Dose, from two to four ounces.
Therapy—An
infusion of parsley is beneficial when, with nephritis or cystitis,
the specific gravity of the urine is high, and the urination painful and
irritating to the mucous membranes. It is useful in gonorrhea and
strangury, with great irritation of the parts, with heat, or a scalding
sensation on passage of urine, and can be given during the inflammatory
stage. It has also been given in dropsy with good results.
Apiol is a
specific in amenorrhea. Five or six minims in a capsule, three times
daily, for six or eight days before the menstrual epoch will restore the
flow in many stubborn cases. It has no marked abortive influence. In
persistent dysmenorrhea it has cured many cases intractable to other
agents.
Active
anti-periodic properties have been ascribed to apiol. It is a nerve
stimulant. It controls excessive night sweats, either from phthisis, or
following protracted malarial disease.
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Parsley Flakes
Nutrient |
Units |
1 tsp
-------
0.30 g |
|
Proximates |
|
|
|
Water |
g |
0.027 |
|
Energy |
kcal |
0.828 |
|
Energy |
kj |
3.468 |
|
Protein |
g |
0.067 |
|
Total lipid (fat) |
g |
0.013 |
|
Carbohydrate, by difference |
g |
0.155 |
|
Fiber, total dietary |
g |
0.091 |
|
Ash |
g |
0.037 |
|
Minerals |
|
|
|
Calcium, Ca |
mg |
4.404 |
|
Iron, Fe |
mg |
0.294 |
|
Magnesium, Mg |
mg |
0.747 |
|
Phosphorus, P |
mg |
1.053 |
|
Potassium, K |
mg |
11.415 |
|
Sodium, Na |
mg |
1.356 |
|
Zinc, Zn |
mg |
0.014 |
|
Copper, Cu |
mg |
0.002 |
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Manganese, Mn |
mg |
0.032 |
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Selenium, Se |
mcg |
0.088 |
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Vitamins |
|
|
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Vitamin C, total ascorbic acid |
mg |
0.366 |
|
Thiamin |
mg |
0.001 |
|
Riboflavin |
mg |
0.004 |
|
Niacin |
mg |
0.024 |
|
Vitamin B-6 |
mg |
0.003 |
|
Folate, total |
mcg |
0.540 |
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Vitamin B-12 |
mcg |
0.000 |
|
Vitamin A, IU |
IU |
70.020 |
|
Vitamin A, RE |
mcg_RE |
7.002 |
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Vitamin E |
mg_ATE |
0.005 |
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Lipids |
|
|
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Fatty acids, total saturated |
g |
0.000 |
|
4:0 |
g |
0.000 |
|
6:0 |
g |
0.000 |
|
8:0 |
g |
0.000 |
|
10:0 |
g |
0.000 |
|
12:0 |
g |
0.000 |
|
14:0 |
g |
0.000 |
|
16:0 |
g |
0.000 |
|
18:0 |
g |
0.000 |
|
Fatty acids, total monounsaturated |
g |
0.010 |
|
16:1 undifferentiated |
g |
0.000 |
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18:1 undifferentiated |
g |
0.010 |
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20:1 |
g |
0.000 |
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22:1 undifferentiated |
g |
0.000 |
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Fatty acids, total polyunsaturated |
g |
0.001 |
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18:2 undifferentiated |
g |
0.001 |
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18:3 undifferentiated |
g |
0.000 |
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18:4 |
g |
0.000 |
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20:4 undifferentiated |
g |
0.000 |
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20:5 n-3 |
g |
0.000 |
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22:5 n-3 |
g |
0.000 |
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22:6 n-3 |
g |
0.000 |
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Cholesterol |
mg |
0.000 |
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