I had no idea until recently researching for a cooking book before trying it myself that parsley was good for getting rid of unwanted acne.
Parsley has been used for medicinal treatment for centuries, but has become just a herb we scatter on a dish to make it look fancy. We often reach for a shop bought bottle to wash or cure when we should really take a leaf out of our ancestors’ book and try simple homemade remedies.
Parsley contains a nice amount of antioxidants, which can help reduce the amount of free radicals (substances which may cause skin damage) in your body. Parsley contains beta carotene, which the body converts to Vitamin A, essential for speeding up the healing process of wounds and wrinkles. It provides antibacterial and anti fungal protection, especially when made into an essential oil. This herb is very rich in vitamin C, apparently great for brightening the skin and reducing blemishes. Vitamin C stimulates the production of collagen, which is the substance that keeps skin looking young and vital.
I was very pleased to find this evidence as we grow parsley in the veg garden. It gives the older, perhaps damaged or nibbled leaves that we do not necessarily want to choose to eat, a use.
This is my currant face wash at the moment which I would like to share. I mix the parsley with honey and apple cider vinegar, both well known ingredients for giving a kick-start to our health in a natural way.
If the apple cider vinegar is too strong for your skin, dilute it with 2tbsp water.
Parsley Face Wash
-1 handful of parsley leaves -1tsp honey -2tbsp Apple Cider Vinegar
Tear the parsley into small pieces in a bowl.
Scrape a teaspoon of honey into the bowl before pouring in the apple cider vinegar. Mix well.
Using a make up wipe or cotton wool pad, smear the concoction all over your face, rubbing in well and trying to encourage the parsley leaves to stick to your flesh. Continue to rub in, paying particular attention to any spots, until all of the mixture has been used up.
Leave on your face for 5-10 minutes and then wash with warm water and apply a gentle moisturiser on afterwards. Repeat every three days for best results.
*If the mixture starts to irritate (sting, burn) your skin, rinse immediately.
Growing your own herbs can be easy and take up little space. You can grow most of them all year round, indoors and outdoors, and can freeze any sudden gluts.
Parsley is my favourite herb (I’m not very herby, let me just quickly say).
Parsley is a species of flowering plant in the family Apiacea native central Mediterranean. The word “parsley” is a merger of the Old English petersilie (which is identical to the contemporary German word for parsley: Petersilie) and the Old French peresil, both derived from Medieval Latin petrosilium.
Garden parsley is a bright green, biennial plant in temperate climates, or an annual herb in subtropical and tropical areas. The two main groups of parsley used as herbs are curly leaf (i.e.) (P. crispum crispum group; syn. P. crispum var. crispum) and Italian, or flat leaf (P. crispum neapolitanum group; syn. P. crispum var. neapolitanum); of these, the neapolitanum group more closely resembles the natural wild species. Flat-leaved parsley is preferred by some gardeners as it is easier to cultivate, being more tolerant of both rain and sunshine, and is said to have a stronger flavour, while curly leaf parsley is preferred by others because of its more decorative appearance. A third type, sometimes grown in southern Italy, has thick leaf stems resembling celery.
The Ancient Greeks associated parsley with death as it was supposed to have sprung from the blood of Archemorus, whose name meant ‘Forerunner of Death.’ Homer tells the tale of chariot horses being fed parsley by warriors prior to battle in hopes of making the animals more light of foot. Victors at funeral games, athletic contests held in honor of a recently deceased person, were crowned with parsley. The saying ‘to be in need of parsley’ was saying that someone was terribly ill and not expected to survive. Greek gardens often had borders of parsley and rue which led to the saying “Oh! we are only at the Parsley and Rue” to signify when an undertaking was in contemplation and not fully acted upon.
The Romans did not generally eat parsley either but they did wear garlands of parsley on their heads during feasts to ward off intoxication. Parsley was kept away from nursing mothers because it was thought to cause epilepsy in their babies.
Old culture said that the slow and unreliable germination of parsley is because the seed goes nine times to the Devil and back before coming up. The ungerminated seeds are the ones that the Devil keeps for himself. The belief went even further, claiming that only if the woman was master of the household would parsley start to grow. In Suffolk, it was thought sowing Parsley seed on Good Friday would ensure the herb coming up “double”.
Like Ancient Greece, parsley was also associated with death in England. A common saying was ‘Welsh parsley is a good physic’ as ‘Welsh parsley’ signified the gallows rope. In Surrey and in other southern English counties it was said, “Where parsley’s grown in the garden, there’ll be a death before the year’s out.” It was also believed that if someone cut parsley, they would be later crossed in love. In Devonshire, it was believed that anyone who transplanted parsley would offend the ‘guardian genius’ who presides over parsley beds. The evil transplanter or a member of his family was thought to be punished within a year and in Hampshire peasants feared giving away parsley as it would bring ill-luck upon them.
Parsley history includes its use as an antidote against poisons. Sources suggest that parsley’s ability to counteract the strong smell of garlic was a possible source for this belief and usage. Parsley was used historically in veterinary medicine. Farmers once thought that parsley prevented a number of diseases in sheep and would plant fields of it to keep their flock healthy. The strong aroma would unfortunately attract an overabundance of rabbits which would come from long distances to eat the parsley leaving many farmers to fence in their fields.
If you intend to grow your parsley indoors, you can sow the seeds at any time of the year. Sow thinly, 0.5cm deep, in small pots of compost. Water well and place in a light, warm position and keep the compost moist. Plants can be grown on a light windowsill. Or you can sow outdoors, March-July. To grow outside, sow thinly, 1.5cm deep, directly where they are to grow. Seedlings should start to appear in 14-21 days. When they are large enough to handle, thin outdoor plants to 20cm apart. Keep moist and weed free. Or we do sow ours indoors and then transplant outdoors when the frosts have cleared. Parsley is great for sowing between other crops. The leaves of indoor plants can be picked at any time and those from outdoor plants, from May. Take a few from each plant so they regrow quickly.
Parsley’s volatile oils, particularly myristicin, have been shown to inhibit tumor formation in animal studies, and particularly, tumor formation in the lungs. The flavonoids in parsley, especially luteolin, have been shown to function as antioxidants that combine with highly reactive oxygen-containing molecules (called oxygen radicals) and help prevent oxygen-based damage to cells. In addition, extracts from parsley have been used in animal studies to help increase the antioxidant capacity of the blood. Parsley is an excellent source of vitamin C and a good source of vitamin A (notably through its concentration of the pro-vitamin A carotenoid, beta-carotene). Parsley is a good source of folic acid, one of the most important B vitamins. While it plays numerous roles in the body, one of its most critical roles in relation to cardiovascular health is its necessary participation in the process through which the body converts homocysteine into benign molecules.
Excessive consumption of parsley should be avoided by pregnant women. Normal food quantities are safe for them to consume, but consuming excessively large amounts may have uterotonic effects.
Another type of parsley is grown as a root parsley the Hamburg root parsley (more coming soon…). This type of parsley produces much thicker roots than types cultivated for their leaves. Root parsley is common in central and eastern Europe cuisine where it is used in coups and stews or simply eaten raw, as a snack (similar to carrots). We’ve found the easiest way of using it is roasting chunks like parsnips and eating a medley of homegrown roasted veg: carrots, parsnips, Hamburg root parsley and celeriac.
Parsley is widely used in European, Middle Eastern and American cooking. Curly leaf parsley is often used as a garnish (which is my favourite way of using it): in central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups and stews.
Here are two recipes that include parsley: one I’ve already posted a while ago, Mum’s Fish Pie, the other is for any fellow veggies, Baba Ganoush which is the most delicious dip ever when parsley is sprinkled on top…
For the topping: – 1kg potato – 50g butter – A dash of milk or cream – 70g grated cheddar cheese
For the filling: – 50g butter – 1/2 onion, finely sliced – 1 giant clove of garlic, finely diced – 1 cod fillet – 3 large tomatoes – 150ml double cream – Handful of parsley leaves
Additions: – Handful or parsley – Handful of chives
Preheat the grill to high or the oven to 200C.
Bring a large pan of water to the boil. Scrub the potatoes and cut them into chunks to boil in the pan. Turn the heat down to a simmer and leave until the potatoes are cooked through. To test they are done, stick a fork in the middle of a cube – if it slips off the fork without any persuasion easily, then it is cooked. Drain the water into another pan for boiling the tomatoes later. Put the butter and a dash of milk or cream into the pan and mash. Set aside until ready.
For the filling: melt the butter in a large frying pan. Fry the onion until it is golden brown. Add the garlic a fry briefly. Turn the heat down to low and add the cod fillet, letting it warm in the butter mixture.
Meanwhile, bring the old potato water to a rolling boil. Briefly dunk the tomatoes, whole, into the water for a couple of minutes so that the skins sag and are ready to peel off. Remove and place in a bowl and allow to cool before breaking them up into pieces.
Pour the double cream into the fish mixture, stirring it in so that it is combined. Add the parsley leaves, shredded into pieces. Remove from the heat straight away and continue to stir for a couple of minutes. Stir in the tomato pieces.
To assemble: scrape the fish mixture into the bottom of a large ovenproof dish. Put a thick layer of mashed potato on top and cover it with grated cheddar cheese. Cook under the grill for about 10 minutes or in the oven for about 30 minutes, or until the top is golden brown and cooked.
Serve with lots of vegetables, like peas, carrots, sweetcorn, runner beans, courgettes, broccoli, cauliflower etc. Scatter the parsley, torn over the top along with cut up chives.
-1 aubergine -3 small garlic cloves – ½tsp salt – Juice of 1 lemon – 1tbsp tahini paste – 1 ½tbsp olive oil -1tbsp chopped parsley – Black pepper – Flat breads, like maneesh or pitta breads, to serve – Mixed salad, to serve
Heat the grill to high. Prick the aubergine with a fork and grill, turning occasionally, until the skin is charred and blackened all over and the flesh feels soft when pressed. Leave to one side until cool enough to handle.
Crush the garlic. Tip into a food processor, add the lemon juice, tahini and olive oil and combine. Season with black pepper.
Cut the aubergine in half, scoop out the soft flesh and add to the mixture. Combine well so it is a smooth paste.
Spoon into a serving dish and top with a grinding of black pepper and parsley. Serve with bread and salad or it goes great with rice and as a topping to potato.
I am going through a bit of an aubergine (eggplant) phase.
This curry is quick, simple and delicious with some rice and parsley and most of the ingredients can be sourced from your own veg patch.
-1 large aubergine, de-stalked and cut into medium sized pieces -Coconut oil, for frying -1 large onion, finely sliced -2 cloves of garlic, diced -1 1/2tsp mustard seeds -1tsp nigella seeds – 1tsp coriander seeds -1/2 tsp ground turmeric -1 1/2 tsp garam masala -4 large tomatoes/ 8 cherry tomatoes, cut into pieces -2 handfuls of parsley, to serve -Rice, to serve
Preheat the grill to high. Place the aubergine under the grill and toast until lightly charred on each side. Set aside.
Put the coconut oil in a frying pan and add the onion. Fry until turning golden, then turn the heat down to simmer.
Add the mustard, nigella and coriander seeds. Mix and simmer for a couple of minutes before adding the ground turmeric and garam masala, followed by the garlic. Mix.
Add the chopped tomato and turn the heat up. Keep stirring. The aim is to get the tomatoes to break down as much as possible before serving.
Cut the aubergine into small pieces and mix into the curry. Keep stirring for a few minutes until the tomatoes have released their juices and broken down so that the ingredients look combined.
Serve with fresh parsley scattered on top alongside rice (or I have had it with potatoes, to make it extra home-grown magic).
These are surprisingly easy, nutritious and delicious to make.
Stuffed Aubergines (Vegetarian)
– 1 aubergine -Olive oil, for greasing -1 large tomato -1 handful of parsley leaves -2 generous handfuls of cheddar/parmesan cheese -Salad, to serve
Preheat the grill to high.
Cut the aubergine in half after removing the stem. Cut and scrape the insides out and set them aside. Grease the aubergine halves in olive oil and place under the grill, turning them over as the brown.
Meanwhile, cut the insides into small cubes. Also cube the tomato and tear up the parsley leaves. Mix together.
Once the aubergine halves are cooked, remove from the grill. Stuff the insides with the cubes and press down the cheese on top. Place back under the grill and leave for about five minutes until brown and bubbling. Serve with salad.
Fenugreek – damped off, need to sow some more indoors
Cucumbers – Cucumbers – sown indoors, doing best at moment, please stay that way!
Tomatoes – germinated very well indoors
Potatoes – time to think about planting them outdoors under a lot of earth and some cover
Turnips – just sown some
Purple Sprouting Broccoli – just sown some (as well as some more Calabrese Broccoli) indoors AND just harvested first batch of last year’s crop the other night to have with some of the last dug up potatoes from last season with baked beans, cheese and frozen homegrown runner beans – yum!
Sweet Corn – on my list but I know from experience that I can still get away with sowing it in May, indoors
Rhubarb – Rhubarb – time to feed and start forcing
Fruit Trees/Bushes – time to feed!
There are bound to be plenty more veggies to sow/plant out as we plough on through the first month of spring. Temperatures are finally warming up but hang onto some fleece – the fruit trees might be lured into a false spring, deadly for blossom and fruit production… Make sure anything you sow outside/ plant out is wrapped up under cover, nice and snuggly. It will be a shock to the system if they are exposed to Britain’s ‘spring time’ too early!
FLOWERS TO SOW INDOORS:
Sweet Peas – they are ready to plant out under cover
This is a nutritious soup, warming dish. The actual soup recipe itself is very quick, it is only the stock that takes time so make it in advance if you would like. You could always double the batch of stock and freeze some for a later date. Serve with prawn crackers, if you would like, or add some soy sauce or sesame seed oil over the top for a little extra flavour. Minus the noodles (and perhaps egg or butter), everything can be homegrown – making us feel proud!
For the vegetable stock: – 1 large onion – Butter, to sauté – 2 medium sized carrots – 1 garlic clove – A few sprigs of parsley – 1 litre of boiling water
For the soup: – 400g wholewheat noodles – 1 egg – 100g peas – 100g sweetcorn
Either grate by hand or food process the onion, carrot, garlic and parsley.
In a large frying pan, place the vegetables in the butter. Sauté, stirring from time to time for about 5 minutes until the vegetables have softened.
Add the boiling water and bring the mixture back to the boil before allowing to simmer, uncovered for about ten minutes. Take off the heat. Push the vegetables through a sieve to strain. Use the liquid or freeze straight away.
To make the soup: put the stock into a large pan and bring to the boil along with the noodles, peas and sweetcorn. Turn the flame down to a low heat and allow to simmer for about 10 minutes or until cooked. Add the egg and stir in. Leave to continue simmering for about five minutes.
Serve hot ladled into bowls. I like to top mine with boiled kale too.