Parsley: health benefits and harms

Fragrant greens from the umbrella family pleases us not only in summer. Unpretentious parsley is easy to grow at home and in greenhouses, so it is sold in stores and markets all year round. The plant is used in fresh and dried form, cosmetics, medicines are made from it and used in canning. A real find for gourmets and people who care about their health!

The history of parsley in nutrition

Parsley first appeared in ancient Egypt. In ancient Greece, it was considered a symbol of death. When the Greeks said that “a person needs parsley”, this meant that he is on the verge of life and death, and, most likely, will die soon.

At the same time, parsley was an ancient symbol of life. A wreath of fragrant leaves was worn on the head to get rid of the danger of infection with various diseases.

The cultivation of parsley as a vegetable crop began in the XNUMXth century. True, at first it was treated with some prejudice and was considered a herb that negatively affects the liver and causes increased urination. There is some truth in this – parsley really has a diuretic effect and is harmful to a diseased liver.

Composition and calories

– Parsley contains beta-carotene, rich in vitamins B, A, PP and E. The leaves and roots contain a lot of iron, sodium, calcium, phosphorus, magnesium and zinc. These greens strengthen our body and help fight harmful bacteria, says Candidate of Medical Sciences, gastroenterologist-hepatologist Olga Arisheva.

Parsley contains organic acids, apiin, vegetable fibers, essential oils, folic acid and many other biologically active nutrients. There is more vitamin C in the leaves of a vegetable plant than in a lemon – 125-328 mg% (1). Essential oils, which are part of parsley, improve the taste and aroma of food.

Benefits of parsley

People have known about the benefits of a vegetable plant for a long time. Modern scientific research has revealed the antioxidant, antidiabetic, analgesic, antispasmodic, antithrombotic, laxative, estrogenic, diuretic, antibacterial, and antifungal properties of parsley (2).

If you regularly eat parsley, you can satisfy the body’s need for vitamin C, the main defender against viral diseases. Magnesium and zinc, which are part of this plant, help to recover from physical and mental stress.

– Parsley is a low-calorie product, it is useful to include it in the diet of losing weight people, – says Olga Arisheva.

Benefits of parsley for women

With daily eating, you can get rid of problems with an unstable menstrual cycle and unpleasant symptoms during menstruation. B vitamins, which are abundant in parsley, reduce cramps in the lower abdomen and eliminate irritability.

– Parsley is able to influence female beauty. Masks and creams with the addition of herbs effectively cleanse and whiten the face, help with acne and age spots. The use of decoctions allows you to quickly get rid of excess weight and swelling. Pregnant women should use parsley with caution. It can lead to uterine tone and provoke a miscarriage, explains Olga Arisheva.

Parsley seeds are used to treat baldness. A mask of seeds, vegetable oil and water is rubbed into the damaged areas for 1-2 hours, and hair growth is gradually restored.

– Parsley juice helps with hangovers, reduces the effect of tobacco on the respiratory system and has an anti-inflammatory effect on the genitourinary system. The decoction helps to calm the gastrointestinal tract and improves digestion due to the large amount of dietary fiber, notes Olga Arisheva.

The benefits of parsley for children

Parsley helps to cope with seasonal infections. The plant contains eugenol, a special essential oil with a pronounced anti-inflammatory effect, which strengthens the immune system and increases resistance to viral diseases. Parsley is a good prophylactic against a runny nose caused by allergies.

Parsley is introduced into the diet from 6-8 months, when children begin to be accustomed to cereals, meat and soups. The plant has a slightly bitter taste, so it is better to give it not in its pure form, but only as a seasoning.

Parsley harm

For a healthy person, parsley is completely safe. The use of parsley is harmful to those who have problems with the kidneys and liver. Such people can eat spicy greens only in small quantities. From the use of parsley, it is better to completely refrain from pancreatitis and nephritis.

“People suffering from gout and urolithiasis should avoid this green because of its diuretic effect,” adds Olga Arisheva.

The use of parsley in medicine

The medicinal properties of parsley have been known since antiquity. In medicine, this plant is used in the form of decoctions, infusions and tinctures. From the rhizomes, preparations are made that normalize the functioning of the liver and gallbladder, improve digestion, relieve discomfort from bloating and gastric disorders, have antimicrobial properties and increase the body’s resistance.

Parsley juice is used to strengthen blood vessels, normalize the functioning of the thyroid gland and the adrenal cortex. It helps to heal wounds, bruises and relieves skin itching from insect bites.

The use of parsley in cooking

Without the leaves and roots of parsley, it is impossible to imagine the preparation of soups, sauces and salads. This herb is popular in , French and American cuisine and can enhance the taste of any dish. Parsley is good to eat at any time of the year, but it is especially important to include it in the diet in late autumn, winter and early spring, when our bodies are deficient in vitamins (3).

green sauce

A simple, flavorful seasoning perfect for meat, fish and salad dressings.

Wash the parsley and finely chop the leaves without stems. Put in a deep bowl, pour in the oil and beat with a blender into a homogeneous mass. Add salt, lemon juice, transfer to a jar and put in the refrigerator. The sauce is ready to use.

Parsley, Apple and Garlic Seasoning

Spicy-sour taste goes well with pasta, rice and bulgur

Peel the apple from the peel, seeds and cut into slices. Remove stems from parsley and peel garlic. Put an apple, garlic, salt in a bowl for whipping, pour in water and beat with a blender. At the end, add parsley and beat again. If there is not enough acidity, add lemon juice to the seasoning.

How to choose and store parsley

When buying parsley, you need to look so that the greens have a bright color. Yellowish and withered leaves are not suitable. Roots should be white and firm, not drooping and covered with earth.

Parsley can be stored in the refrigerator for up to a week. If you want to use the herbs for a long time, they must be dried. To do this, take tender leaves, without coarse stems, and rhizomes. Parsley is washed, blotted with a cotton towel and chopped. The greens are divided into leaves, and the roots are cut into plates. The finished raw materials are laid out on a baking sheet covered with parchment paper and dried in an oven with the door ajar at a temperature of 60 degrees.

A quality product is obtained in an electric dryer. Parsley prepared in this way is stored for up to one year.

Popular questions and answers

We talked about parsley with  gastroenterologist-hepatologist, Ph.D. Olga Arisheva. 

Sources of

1. Ivanova M. I. Selection of the source material of parsley root and leaf varieties for breeding for nutritional value. Url: https://cyberleninka.ru/article/n/otbor-ishodnogo-materiala-petrushki-kornevoy-i-listovoy-raznovidnostey-dlya-selektsii-na-pischevuyu-tsennost
2. Karomatov I. D., Kuldosheva D. R. Garden parsley as a therapeutic and prophylactic agent. Url: https://cyberleninka.ru/article/n/petrushka-ogorodnaya-kak-lechebnoe-i-profilakticheskoe-sredstvo
3. Tangieva T. A., Markaryan A. A., Dargaeva T. D. Curly parsley as a potential source of valuable biologically active substances. Url: https://cyberleninka.ru/article/n/petrushka-kudryavaya-kak-potentsialnyy-istochnik-tsennyh-biologicheski-aktivnyh-veschestv