Parsley

Parsley

Is very common in the Middle Eastern Europe and American cooking, people use the leafs in much the same way as coriander (which is known as Chinese parsley or cilantro). There are two forms of parsley curly or Italian or flat leaf. Curly parsley is usually used as a garnish. The flat leaf has a stronger flavor due to the high levels of essential oils. There is another type of parsley grown as a root vegetables, it is commonly used in Central or Eastern European cuisines where they use it in soups and stews it looks like a parsnips but does not tastes the same.


Cultivation

Parsley germination is very difficult, tales have been told that the lengeth of the germinations was slow because the seeds had to travel to hell and back several times before they could grow. Soaking the seeds in water over night will speed up the germination periods it us ususally 3-6 weeks. Parsley grows well in a deep pot, which helps accommodate the long taproot. Parsley grown indoors requires at least five hours of sunlight a day. Parsley is a key ingredent in West Asain salads such as tabbauleh. In Southern and Central Europe parsley is part of a bouquet garni (which a bundle of fresh herbs tied together) which is usually put in soups, stocks or sauces for flavor. It is also used a garnish.

Medical Uses

People also use parsley for medical uses. Chinese and German herbologish recemmond parsley tea to help control high blood pressure. Cherokee Indians use parsley as a tonic to help strengthen the bladder. When crushed and rubbed on the skin parsley can reduce itching in a mosquito bites. Parsley should not be used by pregnant women the oils in the parsley can lead to early preterm labor.