Parsley
Petroselinum crispum(Mill.) Nyman ex A.W.Hill
Pertroselinum: from the latin petroselinu(m), and the greek petroselinon "celery which grows among rocks", to petra "rock" and selinon "celery", because it would seem that the plant grew spontaneously between the crags of Macedonia.Culinary use
There is a saying "just like parsley" referring to someone who appears everywhere, because Parsley is present in an infinite number of culinary preparations; meat and fish dishes; vegetable based dishes; sauces and gravies, soups, omelets, stuffing, eggs, mushrooms, boiled potatoes … you name it. And let's not forget as garnish on main course dishes, particularly the flat leaf variety.The plentiful use of fresh Parsley is advised and recommended due to its richness in vitamins A and C in particular, and for its high iron, calcium and manganese content.
Medicinal properties
The root is diaphoretic and diuretic, the application of fresh leaves heals bruises and contusions, they settle milk duct blockages, which once troubled wet-nurses, and they cure painful inflammations caused by bee and wasp bites.Cosmetic use
Parsley infusions have been used to rinse hair, in depurative face masques, for soothing eye washes and for puffy lids and bags under the eyes.Characteristics
Parsley is content with ordinary garden earth and the little water it needs, it's not difficult to cultivate.
Propagation method
Seed
Growing culture
Open air
Growth habit
Erect
Lighting
Prefers partial shade, but also full sun
Temperature
Cannot withstand the cold
Humidity
Prefers a medium to low humidity level
