LISTEN TO THE PLANTS: PARSLEY

By Dr. med. Claudia Schmiemann

Parsley (Petroselinum crispum) is a biennial herb with a rich cultural background. It has been used in various cuisines and traditional practices for centuries. Here’s some information about parsley’s cultural background, botanical details, and health benefits: parsley holds cultural significance in Mediterranean, Middle Eastern, and European cuisines. This herb has vibrant green leaves and small yellow flowers. It grows in bigger flat leaves and in a curly variant. It offers health benefits like aiding digestion, promoting heart health, boosting immunity, bone strength and providing essential nutrients. The content of vitamin A, C and K and minerals is high. To get the best out of it you eat it raw – otherwise vitamins break down. So it is great in salads, as garnish or in smoothies. The roots are also edible. I like them most together with mashed potatoes or cooked together with carrots.

You don´t need a garden to grow parsley – a pot on the window shelf will do. As long as you cut the outer leaves it will grow constantly. It is an easy and cheap way to improve the quality of your kitchen.

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