Parsley is a biennial herb from the Apiaceae family, known for its bright green, finely divided leaves and fresh, pungent aroma. It typically grows up to 12 inches (30 cm) tall and produces small yellow flowers.
Rich in Vitamins A, C, and K, along with minerals such as iron and potassium, parsley is packed with antioxidants and offers several health benefits. It can aid digestion, help lower blood pressure, and has diuretic properties. Parsley is recommended for those looking to boost their immune system, detoxify the body, and improve skin health. However, it is advised that pregnant women avoid consuming large amounts of parsley, as it may stimulate uterine contractions. Additionally, individuals with kidney issues should be cautious due to its diuretic effects. In the kitchen, parsley is a versatile ingredient used to enhance the flavor of various dishes, from soups to salads.
TYPICAL SEASONALITY
Parsley is a highly versatile herb that can be grown year-round in mild climates or controlled environments such as greenhouses. However, its ideal growing season is from spring to autumn. Specifically:
- Springarsley starts to thrive with increasing temperatures and longer daylight hours.
- SummerIt reaches peak production, with lush, aromatic leaves.
- AutumnProduction continues but begins to taper off as temperatures drop.
During winter, parsley growth significantly slows in colder climates, but it can be maintained indoors in pots or greenhouses. In summary, the best quality and abundance of parsley are typically achieved from March to November.
Nutritional Values
| Nutrient | Value |
|---|---|
| Calorie | 36 kcal |
| Carbohydrates | 6.33 g |
| Zuccheri | 0.85 g |
| Fibre alimentari | 3.3 g |
| Protein | 2.97 g |
| Fat | 0.79 g |
| Water | 87.71 g |
| Vitamina A | 421 µg |
| Vitamina C | 133 mg |
| Vitamina K | 1640 µg |
| Folati | 152 µg |
| Calcio | 138 mg |
| Ferro | 6.2 mg |
| Magnesio | 50 mg |
| Fosforo | 58 mg |
| Potassio | 554 mg |
| Sodio | 56 mg |
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