The Power of Parsley

Behold the Power of Parsley

by Jennifer Schamber

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Parsley is oftentimes one of those ingredients on the typical American spice rack that might be overlooked, and maybe underappreciated, or undervalued. It tends to serve as a decoration on a plate, or maybe sprinkled onto potatoes to look fancy. But upon further study, parsley is arguably one of the most useful, healthful and productive plants we can easily grow in our gardens. Its culinary uses, medicinal values, ecological contributions and companion plant qualities make this very simple plant quite powerful. So behold… the power of parsley. The culinary usage of parsley stems from its native habitat in the Mediterranean. The two basic types of parsley used for cooking are French curly leaf and Italian flat leaf. The herb elevates both the flavor and the aesthetics of many recipes from around world. From a “bouquet garni” (a bundle of herbs added to French soups, stocks & sauces), to a Brazilian herbal seasoning called cheiro-verde, to Tabbouleh in the Middle East, parsley is in the spotlight in the global culinary world. It pairs well with potatoes, tomato-based sauces, poultry dishes, stuffings, grain-based salads, seafood, egg dishes, steaks, soups and salad dressings. Americans have started discovering the amazing flavors of chimichurri from Argentina/

The adult black swallowtail will feed on many flowering plants, such as this marsh milkweed. But the female only lays eggs on certain plants in the carrot family, including parsley.

Uruguay (an herb sauce usually made from parsley, red wine vinegar, garlic, olive oil, oregano and crushed red pepper). The medicinal value of parsley is well-known, but studies are still being done on how to better use it. Parsley is very rich in antioxidants, particularly flavonoids, carotenoids and vitamin C. It has a very high concentration of a flavonoid called myricetin. These naturally occurring plant compounds may help counter disease-causing agents in the body. Some say it is especially good to pair with meats cooked at high temperatures because it could help reduce potential harmful compounds. Myricetin also has the potential to lower blood sugar levels and decrease insulin resistance. It also appears to provide anti-inflammatory effects in the body, supports bone health and help promote healthy vision. Some people find that drinking parsley infused water helps reduce water retention and bloating (mix with some lemons and honey). Ecologically-speaking, parsley serves as one of the host plants for the black swallowtail caterpillar. When planting a butterfly garden, it is important to focus on using a large percentage of native plants in the space, but parsley is a non-invasive/friendly plant that can work well when paired with natives. The black swallowtail butterfly will lay its eggs on the parsley knowing that when those eggs hatch, the plant can support the larval stage of the insect. Other host plants for black swallowtails include dill, fennel and our native Golden Alexanders. It’s always best to plant more than one parsley if you are planning to use it as both a host plant and for culinary/medicinal use. To protect the plant for culinary use, be sure to use a physical barrier, like a chicken wire cloche. This will protect it from caterpillars, but also from rabbits. Parsley also serves as a companion plant in a garden, which further increases the value of its usage. As a companion plant, it helps enrich and protect more vulnerable crops. When grown with asparagus, it can help encourage extra growth and helps repel asparagus beetle. It’s also beneficial to plant near corn, most tomatoes, apples, pears, beans, roses, peppers and brassicas. Parsley is a biennial, but some gardeners in the area have success with it reseeding on it own regularly. Parsley is a powerhouse when it comes to its potential in the kitchen, its wellness benefits, as well as its usage in the garden and as a host plant. For such an overlooked and seemingly boring herb on the spice rack, it truly is an amazing little plant!

Jennifer Schamber is the General Manager of Greenscape Gardens, and plays leaderships roles in the Western Nursery & Landscape Association, GrowNative! and the Landscape & Nursery Association of Greater St. Louis. She has earned Green Profit Magazine’s Young Retailer Award, and Greenscape Gardens was named the National Winner of the 2015 “Revolutionary 100” Garden Centers by Today’s Garden Center Magazine.

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