13 Consulting Parsley
Reflection
There is an innate wisdom in the Earth. Our kinship with plants can enlighten and empower us. As we consider and consult the greens that grow so near to us, what do we learn— what Earthly gifts are they so freely offering to our body and soul?
What do we know about parsley?
A wild, aromatic, hollow-stemmed herb, parsley comes in three varieties: Italian, Hamburg, and curly. The flat leaf of the Italian parsley has been grown for centuries. Of all the varieties, this plant grows the tallest (up to two feet), and its leaf is more flavorful. Known for how far it grows down; the Hamburg parsley, also known as turnip-rooted parsley, is grown not only for its flat leaves but also, and maybe more-so for its long meaty white root that is comparable to a parsnip or carrot. All around Europe, this variety too has been used for centuries, but was supposedly first named in a recipe in Hamburg, Germany-hence—the name. Prettier on a plate and much milder in flavor than the Italian and the Hamburg, the curly leaf parsley has become the most popular of all the parsleys—though not as flavorful.
It’s beautiful. Parsley's deep-green leaves and stems are beautiful, especially the curly variety. Popular as a garnish, sprigs of this herb are used to spruce up tables and an array of table settings. People put them on place cards and punch bowls and the like. Many adorn their food with it, and in fact, throughout time, parsley has been known and used more as a garnish than as a food. The ancients placed it on top of their dishes and made wreaths of it which they would wear upon their heads at meals or after competitive games. Sprigs of curly parsley also pair nicely with cut flowers and are often used in flower arrangements. Blooming a globe of profuse mini flowers, the parsley plant offers additional charm, and I like to grace my salads with these little beauties or tie them up to hang upside down as a wall decoration.
It’s growable. A hardy biennial herb, parsley dies down in the winter, but reemergies with the growing warmth of spring. Perhaps this is why it is connected to Persephone, queen of the underworld, and the goddess of spring. Of the carrot family and kin to celery, cilantro, dill and garlic, parsley is a wild food and practically grows itself. It is cold hardy (growable in USDA zones 4 through 9 - some sources say 5 -9). Though it thrives in the sunlight, it can tolerate some shade and prefers the cooler days of the spring and fall. You can plant the seeds and grow them. Some find that parsley is difficult to germinate. This has been such a problem that people have made up stories to explain the reasons why. Some blame it on fairies who snatch the seeds away if they are not planted at just the right time. Others blame it on the devil. Some say that parsley only grows where the woman is the master of the house. Just make sure you are using extremely fine soil. A slow starter, keep the seeds moist, and covered, and weed free for 14 days, maybe as long as a month, and the seedlings will emerge! Parsley multiplies by reseeding, so allow some to flower and seed. This herb likes a well watered and fertile, deep soil. It thrives when mulched! The plants also does better with 6” of grow room all around. Because it is susceptible to fungus and rot, air is important to their health. Slugs like parsley, so you need to be vigilant. Aphids too are attracted. Ladybugs can benefit. When the plant grows to 6” in height, it’s time to harvest. It’s best to use a sharp knife to harvest sprigs as you need them. Harvest often to keep the plant from bolting. Remember, though to give the plant time to recover and to also let some bloom and seed. The blooms are so important to your garden: beneficial insects are drawn to the umbrella shaped flowers.
It’s got roots. Native to the Mediterranean region of Southern Europe, parsley has been used for thousands of years and is now grown globally. It was used in many ways by the ancient Greeks and Romans but curiously, it was usually worn and not eaten much by humans. Grown with rue, it was commonly used as a border plant in Greek gardens, establishing the edges of a plot. This plant was worn during meal times to mask the odors of garlic and onion and curiously, to prevent intoxication. Greeks spoke of how Hercules adorned himself with this herb. Associated with strength and honor, before battle the Greeks fed their war horses parsley, and at the win, honored their most prized athletes with parsley crowns, and thus honored the memory of the mighty Hercules. Used also by the Romans, who introduced it throughout Europe, Emperor Charles the Great, grew parsley all over his estate.
It’s got a story. The Greeks explained this origin of this herb through myth. Parsley, they claimed sprouted up from the blood of Archemorous, a hero and the messenger of death, whose body was consumed by snakes. Due to this myth, many believed the plant to be evil. This belief carried over throughout time and a lot of superstition surrounds this herb. Some say to grow it means death. Some say to cut it ruins love. Some even say that to give it away brings curses. As I have mentioned before, dedicated to Persephone, queen of the underworld, this plant had a heavy association with death and death rituals, and was often placed on tombs to honor the dead as well as to honor Persephone who would act as guide to their loved one to the land of the dead. In time, Christians replaced Persephone with St. Peter. Even still, people retained the connection between parsley and the afterlife. De’eis thai selinon, which literally means “to need only parsley,” is similar to our modern day idiom: one foot in the grave.
It’s got a name. Named for the rocky areas where it thrives, in the Greek it was called petroselinon which means rock celery. It was also called oreoselinon, or 'Mountain selinon.' Known as ‘Petrocilium’ in the Middle Ages, which translates as rock eyelash. Through the centuries and with the Christian association of this plant to St. Peter, and with introduction of it to the English, it was referred to as Petersylinge, Persele, Persely and finally, as we refer to it today, parsley. ]
It’s edible. The whole plant is edible: the roots, the stems, the blossoms, the flowers. As a parent plant, the mild flavor of parsley compliments the flavor of many other common culinary herbs such as celery, cumin, cilantro and dill. Though many people cook with this herb, for myself, I like this plant raw. There are many ways to enjoy this plant raw. Again, all parts of it are edible. Incorporate it into a green juice. According to the Medical Medium, in a juice, it is particularly good with celery. Blend it into a smoothie. Chop it and toss it on a salad. If the taste is not for you, dry it and sprinkle it into your meals. The drying process reduces the taste, but the nutrients are still there. It also makes a great tea. If you want to cook it, you can. People have boiled it, baked it, and thrown it into stews and casseroles. It’s a main ingratiate in many Mediterranean entrees.
It’s nutrient dense. Nutritionally, this herb is high in fiber and vitamins A, K and C. It also has significant amounts of calcium and iron. It’s been reported that 1 T of chopped parsley has more vitamin C than an orange! Loaded with antioxidants, parsley also provides considerable amounts of histidine, magnesium, zinc, selenium, iodine.
It’s protective. While pretty on a plated dish, it has been noted that the ancients began this practice for protective reasons. Early on, herbologists recognized the anti bacterial properties of this wild plant, and the practice of putting it on the plate became a practical application to guard against food poisoning. In time, modern science has studied agreed with these initial observations. The allicin compound supplied by this plant has anti-bacterial, anti-viral, and anti-fungal properties. While it protects, it also detoxifies. Compounds formed in this plant and released into our system as we chew and digest, flush out our body protecting from virus and cleansing out of parasites and bacteria. Parsley neutralizes and purges toxins. Small does have great benefits. Working with the fluids of the body, as a gentle brush, it cleans. This plant controls bacteria in digestive system, and regulates the growth of candida. Because of these properties, parsley has been used as mouth wash and is very good at cleansing the mouth, gums, and teeth. The antioxidants it provides shields us against cancer. Our immune system is bolstered.
It builds and repairs. As we consume this plant, all of our body tissues are getting just what they need for the growth, and development, and repair. Iron is absorbed. Wounds are healed, and our cartilage, bones, and teeth are strengthened. Our eyes and vision are nourished, and our blood is regulated.
It’s medicine. This plant, as most, was used as a medicine before a food. Having diuretic properties, parsley is known for its ability regulate water and eliminate toxins. It reduces puffiness and swelling and improves blood pressure. It is an aid to the organs of elimination: the stomach, the bladder, and the kidneys. It reduces blood sugar levels A great alkalizer for the whole body, it helps to keep the body disease free. Ointments have been used to reduced swellings. Leaves have been used to relieve bee stings and spider bites.
What Advise for living does this plant give?
Adapt to the seasons- claim your space thrive- even in the rocks - meet death with honor - reemerge victorious. Balance - mature and start anew. In every way, be attractive. From head to toe, be useful. Complement others—be a good companion. With clarity, enjoy the changing of the seasons from one year to the next. Cleanse, clear, and protect.
Resources
Downey, Michael. “Parsley.” Life Extension, vol. 21, no. 3, Mar. 2015, pp. 91–93. EBSCOhost, search.ebscohost.com/login.aspx?direct=true&db=awh&AN=101452519&site=eds-live.
Grieve, Maud. “Parsley.” https://botanical.com/site/column_rita/parsley.html. Assessed 13 June 2021.
Mattern, Vicki. “Plant a Peck of Parsley!” Organic Gardening (08973792), vol. 40, no. 8, Nov. 1993, p. 38. EBSCOhost, search.ebscohost.com/login.aspx?direct=true&db=f5h&AN=9311027598&site=eds-live.
"Parsley." Cambridge World History of Food, edited by Kenneth F. Kiple, and Kriemhild Conee Ornelas, Cambridge University Press, 1st edition, 2000. Credo Reference, https://scsl.idm.oclc.org/login?auth=discus&url=https://search.credoreference.com/content/entry/cupfood/parsley/0?institutionId=7268. Accessed 12 Jun. 2021.
“Parsley.” Funk & Wagnalls New World Encyclopedia, Jan. 2018, p. 1; EBSCOhost, search.ebscohost.com/login.aspx?direct=true&db=funk&AN=pa024700&site=eds-live.
“The History of Parsley.” https://www.myspicer.com/history-of-parsley/. Assessed 12 June 2021.
SANSONE, ARRICCA ELIN. “Natural Benefits of Parsley.” Prevention, vol. 72, no. 11, Nov. 2020, pp. 28–29. EBSCOhost, search.ebscohost.com/login.aspxdirect=true&db=aph&AN=146208994&site=eds-live.
Whelan, Richard. “Parsley.” https://www.rjwhelan.co.nz/herbs%20A-Z/parsley.html. Assessed 12 June 2021.
William, Anthony. “The Healing Power of Parsley.” https://www.medicalmedium.com/blog/healing-power-of-parsley. Assessed 12 June 2021.
Wing, Lucy. “Parsley’s Potential.” Country Living, vol. 21, no. 4, Apr. 1998, p. 152. EBSCOhost, search.ebscohost.com/login.aspx?direct=true&db=f5h&AN=340700&site=eds-live.