Parsley
Parsley has been part of the human diet for millennia. If you eat out you know it is arguably the most common garnish in the culinary arts. But this is no food to throw away at the end of a meal! A member of the Apiaceae family (which also includes carrots), it’s an antioxidant-packed plant with a variety of medicinal uses. Most common forms of parsley are either of the curly-leaf or flat-leaf variety. But it doesn’t matter which one you eat: they all have nearly equal health benefits.
Health Benefits
Folklore has it that ancient Greeks and Romans would feed parsley to their chariot horses to give them strength and stamina. They had it right, but parsley isn’t just for garnishing or for horses: This little plant packs a wallop of energy-inducing micro-nutrient power.
The main indication for parsley is inflammation of the urinary tract, where it is helpful in fighting infections, expelling excess fluid, and dissolving stones and sediment from the kidneys. Parsley is also known for its ability to fight odour—it moonlights as a breath freshener. The oils found in parsley are effective in removing even onion and garlic odours. This herb also helps digestion, works as a laxative, and performs duty as a mild diuretic and as a general all-purpose health tonic.
For a green leafy plant, parsley is high in protein (coming in at 22% by weight), iron, calcium, magnesium, potassium, vitamin A, several B vitamins, and vitamin C. In fact, it has more vitamin C by volume than an orange. It also contains an antioxidant flavonoid called apiinn, which is helpful in reducing allergies, and a volatile oil called apiole, which gives the plant its diuretic and kidney-strengthening properties.
DIFFICULTY
Easy
HARDINESS
Perennial in zones 5 and above
TIME TO PLANT
Spring or after the threat of frost has passed. Can be sown indoors 5 to 6 weeks before last frost date. For best results, soak seeds in water for 24 hours before sowing.
TIME TO HARVEST
Spring through fall
LOCATION
Full to part sun
SOIL TYPE
Rich, moist, well-drained
Growing
Parsley is my go-to herb! I use it all the time, in almost in every meal. I like to plant it both in the garden and in a container close to my kitchen. It’s easy to grow, easy to harvest, and doesn’t take a ton of space. The biggest challenge: Parsley doesn’t enjoy extreme heat and it will slow down in the summer. But with the return of cooler nights—presto!—parsley will provide you with fresh taste and fantastic foliage. Parsley is a biennial, but it’s treated like an annual, primarily because it goes to seed so quickly.
Common Varieties: English or curly parsley (Petroselinum crispum) is the familiar type with tiny, tightly packed leaves. Italian or flat-leaf parsley (P. neapolitanum) is leafier. There is also a version (P. crispum var. tuberosum) grown for its carrotlike taproot.
PLANT
All parsley varieties can easily be grown from seed. Start them indoors 5 to 6 weeks before last frost date, or sow them directly in the garden as soon as the ground is workable and the risk of extreme frost has passed (temperatures below –5°C/23°F). For first-time gardeners, however, I recommend purchasing parsley plants rather than sowing seed. The plants are not costly and the experience is much easier!
Parsley requires rich, well-drained soil, and for best results should be planted in direct sun. Amend poor soils with compost or triple mix, and avoid planting in clay or sand. For containers, use a potting mix.
If you’re planting in the garden, you can locate these compact plants among flowers or in formal rows. Space them about 25 to 35 cm (10 to 14 inches) apart. Keep moist until seedlings or transplants are established.
GROW
Parsley will thrive when planted in the right soil, in the right light, and given just enough moisture. Like your lawn, it enjoys cool temperatures and moist conditions and struggles during extreme heat. In fact, parsley will go to seed during extremely hot weather, so the key for success is regular watering and ensuring the herb doesn’t go through lengthy periods of drought.
When planted in nutrient-rich soil full of compost, parsley will not need fertilizer. The foliage is a good indicator of whether it’s happy: Deep green foliage means you have a happy plant, while yellow or brown foliage means you have a problem. The plant may need extra fertilizer or may be suffering from not enough or too much water, or inadequate sun. I strongly recommend fertilizing parsley planted in pots. Use a compost tea or general-purpose garden fertilizer like 20-20-20 or 15-15-15.
Even if you don’t use it, lose it! What do I mean? Parsley needs continual pruning and pinching during the growing season, so keep cutting it even if you don’t need it. The key is to cut the plant back before it sets seed. Doing so will help provide you with a healthy plant and great parsley all season long.
Parsley plants are hosts for the caterpillars of both swallowtail and monarch butterflies. When in seed, parsley also attracts hoverflies to your garden. Some species of this insect are beneficial, as they eat pesky aphids and thrips. And—although no scientific evidence proves this—many old-time gardeners swear parsley helps repel damaging beetles!
HARVEST
Allow parsley transplants time to get established: Wait about 20 days before harvesting, or until the plant is at least 30 cm (12 inches) in height and width.
When harvesting, you can simply cut the stems and remove the uppermost tender foliage. Never remove more than one-third of the entire plant at any given time. (However, I’ve hacked parsley back to just 10 cm/4 inches above soil level and within 10 days it rebounded.) Harvest in the morning when plants have cooled from overnight low temperatures and the morning dew has dried.
After harvesting, tie the parsley into bunches and place the base of the stems in a pail of water or wrap with damp newspaper or paper towel.
STORE
Parsley can be used fresh, frozen, or dried. Store fresh parsley loosely wrapped in paper towel for up to 2 weeks in the refrigerator. To freeze, purée or finely chop the leaves, spoon into BPA-free ice-cube trays, and top with water. Once frozen, transfer cubes to airtight bags. Parsley can be dried by hanging or by placing on drying trays or baking sheets or using a dehydrator (see “Drying Herbs at Home” on page 365). For the freshest flavour, however, parsley is best used immediately after cutting!
Put It to Work
Sluggish morning energy? Drink green!
Kick-start your day with this healthy green drink. It contains high levels of antioxidants, vitamins, and minerals and features parsley! This recipe makes 3 to 4 servings.
2 cups spinach
2 cups chopped cucumber
3 stalks celery
1½-inch piece gingerroot or 1 tsp ground ginger
2 bunches fresh parsley
1 green apple
Freshly squeezed juice of 1 lime
Freshly squeezed juice of ½ lemon
1 tsp psyllium fibre
In a juicer, process the spinach, cucumber, celery, ginger, parsley, and apple. Pour into a jug and stir in the lime and lemon juices and psyllium fibre. Mix well and drink.
Celiac? Make gluten-free tabbouleh!
Those who suffer from celiac disease know eating anything with barley, rye, spelt, and especially wheat (and some oats) is a major no-no. The bulgur in traditional tabbouleh is cracked wheat and therefore can’t be eaten by those who are gluten-sensitive. People with a history of gluten sensitivity may also suffer from general digestive upset, something for which parsley is an excellent remedy. So, for gluten-sensitive folks—and even those who just crave better digestion—here’s a tabbouleh recipe just for you.
½ cup quinoa, rinsed and drained
3 tbsp extra virgin olive oil
1 cup boiling water
½ seedless cucumber, chopped
2 cups finely chopped fresh flat-leaf parsley
½ cup finely chopped fresh mint
3 tbsp freshly squeezed lemon juice
¾ tsp sea salt
¼ tsp freshly ground black pepper
2 medium tomatoes, chopped
Combine the quinoa and 1 tablespoon of the oil in a heatproof bowl. Add the boiling water, cover bowl tightly with plastic wrap, and let stand for 15 minutes. Drain the water and transfer the quinoa to a second bowl to cool. Add the cucumber, parsley, mint, lemon juice, remaining 2 tablespoons oil, salt, and pepper and toss to combine. Gently stir in the tomatoes. Chill and serve.
Urinary tract troubles? Drink this tea!
When you combine the diuretic and antimicrobial effects of parsley with unsweetened cranberry juice, you have a powerhouse urinary tract infection cure and kidney cleanse.
Place 3 sprigs of fresh parsley in a mug. Add enough boiling water to cover the parsley. Cover and steep for 10 minutes. Strain into a clean mug. Add enough unsweetened cranberry juice to fill the mug to the top (this will also immediately cool the parsley water). Add 1 teaspoon of manuka honey (or to taste).
Drink 4 times daily to help treat a urinary tract infection.
Fast Forward
Fast forward to the health food store to purchase Nature’s Way parsley capsules or equivalent. Follow the instructions on the label.
Cautions
Due to its high concentration of vitamin K, use parsley with caution if you have a known bleeding disorder or take medications that may affect blood coagulation or platelet aggregation.
Consult your healthcare provider if you are diabetic, as some reports in animals suggest parsley has blood-sugar-lowering effects.
If you have low blood pressure or take blood-pressure-lowering drugs, parsley is contraindicated.
Avoid parsley if you have a known allergy or hypersensitivity to carrots, fennel, or celery, all of which are in the same botanical family (Apiaceae).
Pregnant women should avoid parsley seed or oil—studies show it can induce uterine contractions.