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Parsley is not only an aromatic herb widely used in the kitchen, but also has properties and medicinal uses. While it is easy to find it in stores and supermarkets, nothing better than cultivating it yourself, to have parsley always fresh at home and free of agrochemicals.
The parsley grown by us will taste better than the purchased one, because we can cut it when we need it, and it will not have time to spoil.
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With a pot, a little soil, some seeds, frequent watering and a good dose of sun, we can grow the parsley quickly and easily. So that you can also enjoy homemade parsley, we will give you some tips on how to plant and grow it.
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Find a place with a lot of light for your parsley plant, where it gives sunlight between four and six hours a day. For example, if you have a balcony or terrace, it may be a good choice or, if you choose to have it inside your home, make sure it is in a bright place.
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Fill a pot with fertile soil or compost and introduce the parsley seeds. Any time of the year is good for planting, although it is best to avoid the days of excessive heat or cold.
SOME RECOMMENDATIONS FOR SOWING PARSLEY:
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ABOUT SOWING:
The germination of the parsley is very slow, so do not be surprised if it seems that nothing grows in your pot. It can take up to a month for the parsley plants to germinate.
We must water frequently, but paying attention so that it does not get soaked, because they can rot or create fungi. Therefore, it is advisable to water frequently, but in small quantities.
In order to achieve a good production, flowers should not be allowed to flower. You should cut them when they start to appear. After a harvest, and if you want to create a new parsley plant, let the plant bloom, put another pot just with soil and organic fertilizer and let the seeds fall into the new pot. Thus you will endlessly have a supply of fresh and tasty parsley at home.
PROPERTIES OF PARSLEY
These humble twigs that until recently were given away in the grocery stores are one of the most abundant sources of vitamin C, calcium, iron and vitamin A that exist.
Just take 50 g of fresh parsley to cover 138% of the daily needs of vitamin C, 60% of vitamin A and 31% of calcium.
BENEFITS OF PARSLEY FOR HEALTH
Parsley is, of course, a recommended food for all people.
A GOOD PREVENTIVE.
The antioxidant qualities of parsley reduce the risk of cancer, heart disease, strokes and cataracts. People with predisposition to these conditions can use it in a preventive way.
HEAVY DIGESTION.
People who suffer heavy digestion, intestinal spasms and flatulence can find much relief if they include parsley in the first courses and even more if they take an infusion of leaves before each meal.
ANEMIA.
Adolescents and women of childbearing age who suffer from anemia have an ally in parsley: 25 g provide both iron and a steak. Iron, combined with folic acid, which is also present in a high proportion, favors the formation of red blood cells.
OBESITY AND OVERWEIGHT.
Obese people with cellulitis, leg swelling, edema, and mild heart or kidney failure may benefit from its diuretic effect. In addition to including more parsley, you can take once or twice a day three tablespoons of the juice obtained from crushing the plant or a rich smoothie with parsley, apple and carrot.
RHEUMATISM.
Those who suffer from rheumatic diseases will appreciate the anti-inflammatory effect of parsley.
DISMENORREA.
The emmenagogo power of parsley is indicated for women with scanty or painful menstruation. A decoction of 25 g of root in half a liter of water for 10 minutes will help. This virtue to regulate menstruation makes its consumption should moderate in case of pregnancy.
WOUNDS AND CONTROLS.
The poultice of leaves and crushed stems, moistened with a little water, accelerates the healing of ulcers and wounds, and placed on insect bites and bruises, reduces discomfort.
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THE PARSLEY IN THE KITCHEN
This herb is a perfect condiment for stews, although we can use it in many other recipes such as soups, mayonnaises or vinaigrettes.
Other common uses of the same is to mix it with breadcrumbs to bake, or add it to the vegetable butter to make exquisite toast bases.
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But perhaps where it gains more prominence is in the famous green sauce, which has that color and that name for its use.
It is also the main ingredient of the incomparable and wonderful taboulé, the Lebanese salad where it is accompanied by tomato, onion, mint and a little bulgur (cooked and crushed wheat), all seasoned with lemon juice and olive oil.
SOURCE:
https://www.cuerpomente.com/guia-alimentos/perejil
https://elhorticultor.org/como-sembrar-perejil/
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