Parsley - more than just a kitchen spice
The parsley is one of the most famous kitchen herbs and is determined in almost every garden, on every herb bed or in many households also as a herb pot on the windowsill to find.
The two-year-old, actually inconspicuous plant, is native to the Mediterranean and the Canary Islands, where it grows wild. In other countries, they are also known under the names: Bockskraut, Geilwurz, Kräut, Petersil, Peterle, Peterli, Peterling, Peter Green or Silk.
There are two types of parsley: those with smooth and those with curly leaves. The best known is the one with the curly leaves. The species with the smooth leaves, which also? Italian parsley? Although it has a more intense and aromatic taste than the curly leaves, it is also more susceptible and wither much faster.
The root parsley (tuber parsley) is a subspecies of parsley, of which, as the name implies, of course, the tuber is used.
Use in the kitchen
The harvest season of parsley is from May to September / October. You can wash them after the harvest, shake them dry, then cut them down and freeze them to keep them fresh for a longer time. Setting the parsley stalks in water is not recommended as it can quickly turn to foul. Parsley is also dried for a long time, but it loses the aroma.
Mostly, the leaves and stems of parsley are used fresh as a spicy herb, rarely is it also, but then cooked only very briefly, otherwise it would lose its color and taste.
Parsley is an all-rounder in the kitchen! For seasoning soups, sauces (eg also with the "green sauce") and vegetable stews, for meat and fish dishes, potato, pasta and egg dishes, salads, smoothies, vegetable juices, pesto, for garnishing cold plates, sprinkled on potatoes or omelette and even pureed for a healthy and tasty parsley cream soup you can use them.
As a home remedy and medicinal plant
But not only as a spicy herb in the kitchen, even as a health worker parsley is not to be despised. Even the ancient Greeks and Romans knew parsley more than 2,000 years ago less as a spice, but as an effective remedy for many ailments.
This actually inconspicuous plant has many health-promoting propertiesbecause it is rich in essential vitamins and essential oils as well as valuable minerals and trace elements. It contains vitamins A, B1 to B6, C, D, E and K. Due to their high vitamin C content (140 mg per 100 g) in comparison with eg. For example, with lemons or oranges (about 50 mg per 100 g) it has an invigorating effect and helps against the spring fatigue. In addition, it looks appetizing. But also folic acid, beta carotene, potassium, calcium, magnesium, manganese, sulfur, phosphorus, zinc and iron are present in no small quantities.
All these valuable ingredients are not to be underestimated, because they provide u. a. also for solid teeth and bones. For rheumatism, liver disease and circulatory disorders, the parsley can also help.
By the essential oils the parsley works against bad breath and bad breath; All you have to do is chew a few fresh leaves with stalks. In addition, they have the property to neutralize toxic substances from smoke and smoke and thus to make harmless part of the cigarette smoke, whereby the lung is protected from carcinogenic substances.
On Tea from parsley stimulates the entire digestive process as well as diuretic, kidney and liver cleansing. To do this, take 2 teaspoons of crushed fresh parsley (preferably the smooth variety, as it contains more active ingredients), pour over boiling water and leave to drain for 10 minutes. The dehydrating effect of the tea prevents kidney and bladder stones and flushes out bacteria and toxins. At the same time, blood formation is promoted, the heart is strengthened and cholesterol is released from the veins.
In pregnancy, however, should be dispensed with an excessive consumption of parsley, as this has a labor-promoting effect and thus may have a premature birth. In menstrual disorders, however, the parsley has a soothing effect.
In addition, the parsley has the advantage that it can be applied not only internally but also externally. So you can not only make tea from the leaves, roots or dried flowers or seeds, but also produce tinctures. Parsley tea or diluted tincture may, for. B. applied to the relief of insect bites on the skin or be applied in the form of envelopes, washes or baths, thus helping against rashes and dandruff.
In the garden
Parsley can be grown well in the garden, but you can also in the garden Window box or in one bucket pull or on the windowsill, then you have from spring to late in the fall always fresh stems available.
The seeds are sown from March best in a bright, warm location, but not in direct sunlight. Since the parsley is a dark germ, you have to cover the seeds well with soil. The soil should be rich in nutrients and always kept moist, but waterlogged plants can not tolerate waterlogging. After about 3 to 4 weeks germinates then the seed.
The parsley is a biennial plant. After harvesting, it is then completely cut back and covered as much as possible to protect it from frost.
In the second year then grow out some longer stems, which form from June / July yellow-green bulbous flowers. These can be dried or used to develop the resulting aromatic fruits with the seeds. Buy now 
Sperli 594 Vegetable seeds parsley Simple cut 3, green 0,00 ?
