Parsley: health benefits, nutritional value and cultivation
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Parsley (Petroselinum crispum) is one of the best known and most versatile culinary herbs. The herbal plant has been used as a culinary herb and as a medicinal herb since time immemorial. Today three different varieties are known, which can be used in different ways. Curly parsley is somewhat coarse and has a less pronounced taste. Flat-leaf parsley or Italian parsley has a more refined, sweet taste. And then there is the root parsley, which is used much less often.
What is parsley?
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Parsley (Petroselinum crispum) is a biennial, hardy, dark green, herbaceous plant from the lace-cap family, which can grow up to 100 centimeters. It grows wild in the Mediterranean and the Canary Islands. Due to its diuretic effect, it is used, among other things, in folk medicine for the treatment of urinary tract infections
Nutritional value
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The plant provides only about 36 kilocalories per 100 grams and can be used well during a diet. Parsley provides essential vitamins, minerals and fiber. In addition to essential oils, the plant contains flavonoids, which are antioxidants that protect tissues and DNA in cells against free radicals. They can trap unwanted substances and make them harmless. Not to be neglected is the high content of vitamin C
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30 minDessertFull Milk, whipped cream, macaroon, custard powder, vanilla sugar, sugar, protein, amaretto, almond liqueur, basic recipe cooking pears,macaroon pastry with casserole
Blue aconite intoxication
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In the Dutch Journal of Medicine (NTvG) of 05-06-2009, a case is discussed of a 53-year-old woman, who contacted a GP post by telephone after she had received a handful of finely chopped leaves of the blue aconite, thinking it was parsley. Alarmed by the bitter taste, she had looked up the plant in a plant book and discovered that she had accidentally eaten blue aconite. Since the stated amount of plant material is life-threatening, she was referred by the GP to the Emergency Department (A&E) of the local hospital. There her stomach was rinsed and a lot of plant material was recovered. Activated charcoal was also deposited in the stomach. She was admitted to hospital for surveillance and the next day, without further complaints, she was released. [!2]
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In the Dutch Journal of Medicine (NTvG) of 05-06-2009 a case is discussed of a 53-year-old woman, who contacted a GP post by telephone after she had received a medical post about fifteen minutes before. handful of finely chopped leaves of the blue aconite, thinking it was parsley. Alarmed by the bitter taste, she had looked up the plant in a plant book and discovered that she had accidentally eaten blue aconite. Since the stated amount of plant material is life-threatening, she was referred by the GP to the Emergency Department (A&E) of the local hospital. There, her stomach was rinsed and a lot of plant material was found. Activated charcoal was also deposited in the stomach. She was admitted to hospital for surveillance and the next day, without further complaints, she was released. [!2]