PARSLEY
•B.N.: Petroselinum hortense
•Family: Apiaceae
•
•A rich source of Vitamin C, Vitamin A and
iron, parsley also yields fatty acids and an
essential or volatile oil.
•The essential oil of the leaves is
considered
superior to that from the
seeds and is used in condiments and
seasonings.
•Parsley seed oil is used in fragrances for
perfumes, soaps and creams.
•It contains Apiol
Botany
•Parsley is a biennial herbal spice, commercially
cultivated in a limited area in high altitude areas of Himachal Pradesh,
Punjab, Haryana, Uttar Pradesh, and
Uttaranchal.
•It is grown as an annual for its attractive
and aromatic leaves.
•The erect growing parsley reaches a height of
1 to 1 1/2 ft and are with dense bright green leaves which are finally divided
and curled.
•Flowers are yellow or yellowish green in
compound umbels and appear in the second year of planting and the flowering
stalk reaches up to a height of 100 cm.
•Fruits are 2-3 mm long, crescent shape, and
conspicuously rigid.
•Seeds are brown colored, smooth, ribbed and
ovate.
uses:
•Leaves and seeds are used as spice.
•The aroma of the herb is characteristic,
fragrant and spicy due to volatile oil present.
•The active principle in the oil is apiol.
•Parsley leaf is commonly used for garnishing
and seasoning of foods.
•They are eaten fresh incorporated in salad
and used as an ingredient in soups, stews and sauces.
•The fresh flavor of parsley goes extremely
well with fish.
•It is also used as a seasoning in meat and
poultry.
•The roots are used as a vegetable in soups.
•The dried leaves and roots are used as
condiments.
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