{
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    "date": "2025-12-05T23:43:52",
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    "modified": "2026-09-17T20:00:37",
    "modified_gmt": "2026-09-17T20:00:37",
    "slug": "petersilie-petroselinum-crispum-2",
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    "link": "https:\/\/edenshealth.at\/en\/wiki-archiv\/petersilie-petroselinum-crispum-2\/",
    "title": {
        "rendered": "Parsley (Petroselinum crispum)"
    },
    "content": {
        "rendered": "<style>.awb-menu__main-li{border-bottom:1px solid rgba(85,136,59,0.18);padding:5px 0;margin:0;}.awb-menu__main-li:last-child{border-bottom:none;}li.wiki-cat-heading{border-bottom:none;margin-top:22px;padding-top:0;}li.wiki-cat-heading:first-child{margin-top:0;}li.wiki-cat-heading > a.awb-menu__main-a{pointer-events:none;cursor:default;font-weight:700;color:#55883b;text-transform:uppercase;font-size:0.72rem;letter-spacing:0.06em;padding-bottom:6px;border-bottom:2px solid #c1e899;display:inline-block;}<\/style>\n<div style=\"position:relative;width:100%;min-height:60vh;height:560px;max-height:70vh;background-image:url('https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/petersilie-hero4k-scaled.jpg');background-size:cover;background-position:center;overflow:hidden;margin:0 0 -1px 0;\">\n<div style=\"position:absolute;top:0;left:0;right:0;height:45%;background:linear-gradient(180deg, rgba(20,15,5,0.40) 0%, rgba(20,15,5,0) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:0;left:0;right:0;height:60%;background:linear-gradient(180deg, rgba(252,250,246,0) 0%, rgba(252,250,246,0.55) 55%, rgba(252,250,246,1) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:14%;left:0;right:0;padding:0 6%;text-align:left;\">\n<h1 style=\"color:#ffffff;font-size:2.6rem;font-weight:600;margin:0;text-shadow:0 2px 16px rgba(0,0,0,0.55);letter-spacing:-0.5px;\">Parsley (Petroselinum crispum)<\/h1>\n<\/div>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Family<\/div>\n<div class=\"v\">Umbellifers<small>Petroselinum crispum - related to carrot, celery and lovage<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">Leaf, stem and root<small>Smooth and curly varieties for the leaves, separate varieties for the root.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Fresh and spicy<small>Flat-leaf parsley is significantly more aromatic than curly parsley.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Eastern Mediterranean<small>Known since antiquity, today one of the most widely used herbs<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Nutritional value<\/div>\n<div class=\"v\">Vitamins C and K<small>Top marks - the garnish is more nutritious than the dish itself.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Important<\/div>\n<div class=\"v\">Apiol<small>in the seed and essential oil - kitchen quantity yes, cures no<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">To which court<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b>Not just a decorative herb, but one of the most nutrient-rich leaves available \u2013 smooth varieties are significantly more aromatic than curly ones. The stems have more flavor than the leaves. Culinary quantities are perfectly safe; however, parsley seeds and essential oil are not, and those taking warfarin (Coumadin) should keep their intake constant.<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The rock celery<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/eh-kraeuter-petersilie.jpg\" alt=\"Frische Petersilie Nahaufnahme\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\"><em>Petroselinum<\/em> It is called rock celery - and indeed the wild form grows on rocky slopes of the eastern Mediterranean, where nobody would expect to find it.<\/p>\n<p class=\"ea-drop\">Parsley originates from the eastern Mediterranean and was known to the Greeks and Romans, though initially less as a spice and more as a wreath plant and grave decoration: For the Greeks, it was associated with the cult of the dead, and the expression &quot;he&#039;ll soon need parsley&quot; meant that someone didn&#039;t have long to live. It only became established as a culinary herb in the Middle Ages, but then it gained widespread popularity \u2013 today it is one of the most widely used herbs in Europe.<\/p>\n<p>Three forms are available commercially. <strong>flat-leaf parsley<\/strong> This is the more aromatic form and the standard form in Southern Europe and the Middle East. <strong>curly parsley<\/strong> It was originally bred to prevent confusion with poisonous umbellifers \u2013 it tastes milder and has therefore been relegated to the role of a decorative plant in Germany. <strong>Parsley root<\/strong> is a separate group of varieties with a fleshy, white root, which is found in soup greens and whose leaves are also usable.<\/p>\n<p>The risk of confusion is real and the reason for an old kitchen rule. <strong>fool&#039;s parsley<\/strong> (<em>Aethusa cynapium<\/em>(This plant) is a poisonous umbellifer that resembles flat-leaf parsley. It differs by an unpleasant, garlicky odor when crushed, shinier, darker leaves, and, most importantly, by the long, drooping bracts beneath the individual umbels \u2013 a characteristic that true parsley lacks. If you&#039;re sowing seeds in your garden and unsure what&#039;s sprouting: rub the leaves and smell them. Parsley smells like parsley.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What parsley does for you<\/h2>\n<p class=\"ea-drop\">Parsley has an image problem: it&#039;s placed next to the plate as decoration and pushed aside. Yet it belongs to the <strong>most nutrient-rich leaves in the kitchen<\/strong>. One hundred grams of fresh parsley contain more vitamin C than a lemon, as well as an extremely high amount of vitamin K, plenty of folic acid, iron, potassium, calcium, and carotenoids. The usual amounts are, of course, smaller \u2013 but a good bunch of parsley in tabbouleh is nutritionally a leafy vegetable, not just a garnish, and that&#039;s exactly how Levantine cuisine treats it.<\/p>\n<p>The diuretic effect is primarily used medicinally: Commission E has approved parsley herb and root for <strong>Flushing of the urinary tract<\/strong> and is also valued for the prevention of kidney stones. The flavonoids and components of the essential oil are responsible for this effect. As with any flushing therapy, the main benefit comes from the amount consumed, and it is not suitable for those with impaired heart or kidney function. Traditionally, parsley is also considered an appetite stimulant and digestive aid \u2013 and a remedy for garlic breath, which actually works: chlorophyll and polyphenols bind some of the sulfur compounds in the mouth.<\/p>\n<p>And then there&#039;s a point where the quantity used in cooking and the concentrated preparation diverge significantly. Parsley contains... <strong>Apiol<\/strong> and <strong>Myristicin<\/strong> Apiol is found primarily in the seeds and essential oil, and significantly less in the leaves. Historically, it was used as an abortifacient, resulting in severe poisoning and death; in high doses, it damages the liver and kidneys and has a strong effect on the uterine muscles. <strong>This does not apply to the bunch of parsley in the salad.<\/strong> The concentration there is orders of magnitude lower. This applies to parsley seeds, parsley essential oil, and highly concentrated extracts, and these have no place in self-medication.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>More than lemon<\/b><span>Vitamin C per 100g - Parsley is not just a decorative green.<\/span><\/div>\n<div class=\"ea-zahl\"><b>Smooth before curly<\/b><span>The smooth variety is significantly more aromatic.<\/span><\/div>\n<div class=\"ea-zahl\"><b>The stems<\/b><span>They have more aroma than the leaves - use them together.<\/span><\/div>\n<div class=\"ea-zahl\"><b>Apiol<\/b><span>Problematic in seeds and oil, not in the leaf in kitchen quantities.<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in parsley<\/h2>\n<p>The leaf provides remarkable amounts of nutrients: <strong>Vitamin C<\/strong> (around 160 mg per 100 g, which is more than three times the amount in a lemon), <strong>Vitamin K<\/strong> in peak values, folic acid, iron, potassium, calcium, magnesium and carotenoids, plus plenty <strong>Apigenin<\/strong> - a flavonoid with described antioxidant and anti-inflammatory properties. The high vitamin K content is the reason for a specific warning: those taking coumarin-type blood thinners should not suddenly and drastically change the amount of parsley they consume, because vitamin K reverses the coagulation process.<\/p>\n<p>The <strong>essential oil<\/strong> It is sparsely represented in the leaf at 0.05 to 0.3 percent, somewhat more in the root, in the <strong>seeds<\/strong> In contrast, it is highly concentrated at two to seven percent. Its critical components are <strong>Apiol<\/strong> and <strong>Myristicin<\/strong> - Phenylpropanes, which in high doses affect the liver, kidneys, and uterus. This explains the sharp distinction between culinary herbs and concentrated preparations.<\/p>\n<p>Two practical points for the kitchen. First: <strong>The stems contain more essential oil than the leaves.<\/strong> Throwing them away is wasteful; finely chopped, they belong in the dish or stock. Secondly, parsley loses almost everything during cooking, both vitamin C and aroma. It belongs at the end, not the beginning \u2013 with one exception: stock, where the stems can and should be cooked along with the rest.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes parsley stronger<\/h2>\n<p>A herb that should be treated like a vegetable rather than a decoration - in large quantities, fresh, and at the end.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Crowd<\/span><\/p>\n<div class=\"mit\">in <i>Bundle quantities instead of pinches<\/i><\/div>\n<p>Tabouleh, Persillade, Salsa verde: Where parsley plays the main role, it becomes truly delicious.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">stems<\/span><\/p>\n<div class=\"mit\">with <i>finely chopped stems<\/i><\/div>\n<p>More flavor than the leaves - chop them up and use them along with the rest, or cook them in the stock.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Garlic<\/span><\/p>\n<div class=\"mit\">with <i>Garlic &amp; Lemon<\/i><\/div>\n<p>Gremolata and persillade: Parsley also helps to neutralize garlic breath.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">iron<\/span><\/p>\n<div class=\"mit\">with <i>Vitamin C in the dish<\/i><\/div>\n<p>The plant-based iron from parsley is well absorbed thanks to its own vitamin C - a rare stroke of luck.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">with <i>Olive oil &amp; butter<\/i><\/div>\n<p>Carotenoids need fat; a spoonful of good oil makes more of the herb.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Freshness<\/span><\/p>\n<div class=\"mit\">with <i>Storage in a glass of water<\/i><\/div>\n<p>Place it in water like flowers, put a bag over it, and put it in the refrigerator - it will keep for a week.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">not <i>cook along<\/i><\/div>\n<p>Aroma and vitamin C disappear after a few minutes - put it at the end, not in the pot.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">seeds<\/span><\/p>\n<div class=\"mit\">not the <i>seeds or the essential oil<\/i><\/div>\n<p>That&#039;s where apiol is concentrated; it has caused severe poisonings and should not be used for self-administration.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">pregnancy<\/span><\/p>\n<div class=\"mit\">not in <i>Course quantities<\/i><\/div>\n<p>It&#039;s unproblematic as a culinary herb, but avoid parsley treatments, seeds or oils during pregnancy.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">coagulation<\/span><\/p>\n<div class=\"mit\">not in <i>suddenly large amounts of Marcumar<\/i><\/div>\n<p>The high vitamin K content can shift the setting - keep the amount constant.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Variety<\/span><\/p>\n<div class=\"mit\">not the <i>curly for the taste<\/i><\/div>\n<p>Curly parsley is decorative, but significantly less aromatic than flat-leaf parsley.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Collect<\/span><\/p>\n<div class=\"mit\">not without <i>Smell test<\/i><\/div>\n<p>The poisonous fool&#039;s parsley resembles the flat-leaf variety - crushed parsley smells like parsley, fool&#039;s parsley smells unpleasant.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>To which court<\/span>Where she belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Tabbouleh<\/span><span class=\"w\">The Lebanese salad: parsley is the main ingredient, bulgur is just a side dish.<\/span><\/li>\n<li><span class=\"g\">Gremolata<\/span><span class=\"w\">Parsley, lemon zest, garlic - over ossobuco and braised dishes.<\/span><\/li>\n<li><span class=\"g\">Persillade<\/span><span class=\"w\">Parsley and garlic in butter - go well with fish, mussels and potatoes.<\/span><\/li>\n<li><span class=\"g\">Salsa verde<\/span><span class=\"w\">With capers, anchovies, vinegar and oil - to go with boiled beef and fish.<\/span><\/li>\n<li><span class=\"g\">Green sauce<\/span><span class=\"w\">One of the seven herbs and the main ingredient in the Frankfurt version.<\/span><\/li>\n<li><span class=\"g\">parsley potatoes<\/span><span class=\"w\">The German classic - butter, salt, plenty of freshly chopped parsley.<\/span><\/li>\n<li><span class=\"g\">Chimichurri<\/span><span class=\"w\">Argentinian style, with oregano, garlic, vinegar and oil for grilled meat.<\/span><\/li>\n<li><span class=\"g\">Stock and soup vegetables<\/span><span class=\"w\">The stems and root parsley give the broth depth.<\/span><\/li>\n<li><span class=\"g\">parsley pesto<\/span><span class=\"w\">Instead of basil - use walnuts and pecorino; it keeps longer in the refrigerator.<\/span><\/li>\n<li><span class=\"g\">After the garlic<\/span><span class=\"w\">Chewing a few leaves binds some of the sulfur compounds in the mouth.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Smooth rather than curly, in bunches rather than pinches, always last \u2013 and don&#039;t throw away the stems, they have more aroma than the leaves. It keeps longest in the refrigerator, like a bouquet of flowers in a glass of water with a plastic bag over it. Kitchen quantities are perfectly safe; anything concentrated \u2013 seeds, oil, extracts \u2013 should not be used for personal consumption.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>The green bundle<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Parsley-lemon water<\/h3>\n<ol>\n<li>Wash half a bunch of flat-leaf parsley, drain well and roughly chop including the stems.<\/li>\n<li>Pour into a carafe, add the juice of half a lemon and fill with one liter of cold water.<\/li>\n<li>Let it steep in the refrigerator for two hours, then drink it throughout the day. The parsley can stay in.<\/li>\n<li>Repeat as needed over a few days - also drink normal water, this is not a replacement fluid, but a part of it.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>To support flushing out the urinary tract in cases of mild urinary tract discomfort, and simply as a pleasant way to drink more. To be honest: Parsley&#039;s diuretic effect is traditionally recognized, but the vast majority of the effect simply comes from drinking an extra liter. This isn&#039;t a disadvantage \u2013 the flushing process works just as well regardless. We&#039;re not marketing this as a &quot;detox cure.&quot;.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>One liter throughout the day, for several days. <strong>Not suitable for patients with impaired heart or kidney function.<\/strong>, Because increased fluid intake can be harmful during pregnancy, not during pregnancy. Those taking coumarin-type blood thinners should keep their parsley intake constant. Burning during urination accompanied by fever, flank pain, or blood in the urine should be checked by a doctor immediately.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Parsley is not a classic ingredient in Ayurveda. Based on its properties, it would be classified as pungent, bitter, and slightly warming, while also having a diuretic effect. <em>Kapha<\/em> lowering, <em>Vata<\/em> in moderation, <em>Pitta<\/em> In larger quantities, it increases the effects. It would be well-suited as a remedy for water retention and sluggish digestion \u2013 a general principle, not a traditional one.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>Parsley is also absent from the Chinese Materia Medica; coriander takes over the role of the fresh, aromatic umbellifer there (<em>Hu Sui<\/em>According to its nature, parsley would be a pungent, warming herb that opens the surface, eliminates dampness and moves Qi - in the vicinity of herbs used for water retention and blockages in the middle burner.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Seeds and essential oil:<\/strong> Contains apiol in high concentrations - severe poisonings have been documented; not for self-administration.<\/li>\n<li><strong>Pregnancy:<\/strong> Kitchen quantities are unproblematic, but parsley cures, seeds and oil are not - apiol affects the uterine muscles.<\/li>\n<li><strong>Blood thinners:<\/strong> The high vitamin K content can delay the level of coumarins - keep the amount constant.<\/li>\n<li><strong>Heart and kidneys:<\/strong> Flushing therapies with increased fluid intake are not suitable in cases of impaired function.<\/li>\n<li><strong>Confusion:<\/strong> The poisonous fool&#039;s parsley resembles the smooth variety - smell test and look at the drooping bracts.<\/li>\n<li><strong>Photosensitization:<\/strong> Umbellifers contain furocoumarins; skin reactions are possible with intensive skin contact with the sap followed by sun exposure.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/liebstoeckel-levisticum-officinale-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Lovage<\/span><span class=\"d\">The robust umbellifer for soup and broth.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kuemmel-carum-carvi-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Caraway seeds<\/span><span class=\"d\">Same branch of the family, completely different task.<\/span><\/a><a href=\"\/en\/wiki-archiv\/borretsch-borago-officinalis\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Borage<\/span><span class=\"d\">The second herb in green sauce.<\/span><\/a><a href=\"\/en\/product\/schwarzer-pfeffer-ganz\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Black pepper, whole<\/span><span class=\"d\">Freshly ground over parsley potatoes.<\/span><\/a><a href=\"\/en\/product\/brennnessel-getrocknet\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Dried nettle<\/span><span class=\"d\">For flushing out the system when nothing fresh is available.<\/span><\/a><a href=\"\/en\/product\/eisen-natuerliches-vitamin-c\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Iron with natural vitamin C<\/span><span class=\"d\">If the iron level is indeed low - according to a blood test.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Commission E: Monograph <em>Petroselini herba\/radix (parsley herb and root)<\/em>, Federal Gazette 1988 - Flushing of the urinary tract; contraindications: pregnancy and kidney inflammation.<\/li>\n<li>Blaschek W (ed.): <em>Wichtl - Herbal drugs and phytopharmaceuticals.<\/em> 6th edition 2016, monograph <em>Petroselini fructus\/herba<\/em> - Apiol and myristicin.<\/li>\n<li>Federal Institute for Risk Assessment: Assessment of apiol and myristicin in foods and essential oils.<\/li>\n<li>Tang EL et al. <em>Petroselinum crispum has antioxidant properties, protects against DNA damage and exhibits antiproliferative effects.<\/em> Journal of the Science of Food and Agriculture 2015; 95(13): 2763\u20132771.<\/li>\n<li>USDA FoodData Central: <em>Parsley, fresh<\/em> - Vitamin C and vitamin K content.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Petersilie (Petroselinum crispum) Familie Doldenbl\u00fctlerPetroselinum crispum - verwandt mit Karotte, Sellerie und Liebst\u00f6ckel Verwendet wird Blatt, Stiel und Wurzelglatte und krause Sorten f\u00fcr das Kraut, eigene Sorten f\u00fcr die Wurzel Geschmack Frisch und w\u00fcrzigglatte Petersilie deutlich aromatischer als die krause Herkunft \u00d6stlicher Mittelmeerraumseit der Antike bekannt, heute eines der meistgenutzten Kr\u00e4uter N\u00e4hrwert Vitamin C und<\/p>",
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