It should be emphasized that it is not the plant itself that is toxic, and therefore not the leaves that we use in cooking, because on the contrary, these are healthy since they even contain many vitamins, including vitamin C. , beta-carotene, calcium, iron and folic acid. So those who use it should continue to do so without much problem. Anyone who has never tried to include it in main dishes should start because after that they will not be able to do without it.
Those who buy the pot with dry leaf parsley should not be the least bit interested in the following news, while those who have the plant in a pot or in the garden should straighten their antennae and be careful when they go in harvest leaves. The plant in question is toxic simply if and when it is in flower.
Some information about parsley, which not all consumers know
Few know that parsley is a biennial plant. This means that in the first year it germinates into the beautiful aromatic herb so precious to cooks. The second year it produces flowers, then seeds are born inside. Inside the seeds is parsley oil.
This oil is particularly dangerous because it contains apiol, which acts on muscle fibers, the uterus and intestines and can even damage them. For this reason, experts who have conducted various studies on this plant claim that it is extremely dangerous. Among other things, it can even damage the liver, kidneys and cause immediate allergic reactions, particularly in people suffering from plant allergies, etc.
The apiol becomes particularly dangerous after flowering as it increases, so not only should you avoid having close contact with the seeds of the plant, but in general with the whole thing, including the flowers and stems. Those who have a parsley plant should stay as far away as possible after flowering, then harvest the leaves before the flowers appear and then sow it from year to year.
Here is the second poisonous plant that you should always watch out for in the kitchen
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