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What is parsley
Parsley is a smooth plant of the genus Parsley in the family Umbelliferae. Root fusiform, sometimes thick. Stem round, slightly angular groove, up to 100 cm high, leaves dark green, shiny surface, basal leaves and lower stem leaves with long stalks, lobes lanceolate linear, umbels, smooth; involucral bracts linear, acute, leathery; umbellules with flowers, small involucral bracts linear or linear-subulate, fruit ovate, gray-brown, flowering in June, fruit in July.

Native to the Mediterranean region, Europe has a long history of cultivation, all over the world. Parsley like cool climate, cold hardy, seedlings can tolerate -4 to -5 ℃ low temperature, growing plants can tolerate a short period of -7 to -10 ℃ low temperature, the growth of the appropriate temperature of 15-20 ℃, but not heat-resistant, when the temperature is more than 25 ℃ when the plant grows poorly, susceptible to disease infection. Generally in the seedling after germination, need 5 ℃ below low temperature and longer sunshine to pass the vernalization stage for flower bud differentiation, shoots need higher temperature. Parsley like moist, suitable for cultivation in water retention and rich in organic matter in fertile soil or sandy soil, the optimal soil pH value of 5-7, but avoid stagnant water.

The edible organs of parsley are mainly fresh leaves and petioles. It is not only aromatic and rich in flavor, but also nutritious. Parsley fruit and leaves contain volatile essential oils, which can be extracted by distillation. The essential oil of parsley contains flavonoid components, which have diuretic and antiseptic effects. Chewing its leaves can eliminate oral odor and is a natural deodorant.