PARS­LEY

Herbs & Superfoods - - Top 25 Super Foods -

Pars­ley ( Pet­roselinum crispum) is a true pow­er­house of vi­ta­mins and min­er­als, con­tain­ing high lev­els of vi­ta­mins A, B12, C and K, iron, as well as chloro­phyll, cal­cium and folic acid among oth­ers. It is one of the world‘s most pop­u­lar herbs and one of the most im­por­tant for pro­vid­ing vi­ta­mins to the body. Pars­ley is also a nat­u­ral anti-in­flam­ma­tory and an­ti­his­tamine. It con­tains var­i­ous volatile oils that have been shown to in­hibit tu­mour cell for­ma­tion. It also con­tains lutein and zeax­an­thin, an­tiox­i­dants that act like sun­screen for your eyes and guard against mac­u­lar de­gen­er­a­tion.

In the gar­den, pars­ley likes nu­tri­ent-rich, mois­ture-re­ten­tive soil. Dig in plenty of com­post or well-rotted ma­nure be­fore plant­ing. En­sure your soil is free-drain­ing. If plants be­come wa­ter­logged, crown rot may oc­cur. In warmer ar­eas, pars­ley prefers to grow in part shade.

While pars­ley is a bi­en­nial, plants are best grown as an­nu­als. In their sec­ond year the leaves be­come slightly bit­ter. Plants self-sow reg­u­larly, so new plants will pop up each year any­way. Curly leaf and flat-leaf pars­ley like the same con­di­tions.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.