Petersley blooms: the popular kitchen herb becomes so dangerous!

Petersley blooms: the popular kitchen herb becomes so dangerous!

The parsley, a spice popular in many kitchens, enjoys a good reputation as a healthy ingredient. But caution is advised: it was appointed poisonous plant in 2023. The choice fell on this kitchen herb due to the potential dangers that can occur when consuming flowering parsley, such as Merkur reported.

Petersilie (Petroselinum Crispum) is a two -year -old plant that delivers edible leaves in the first year and begins to bloom in the second year. During flowering, the dangerous toxin apiol, which is located in all parts of the plant, is created. Flowering parsley should therefore be avoided because it can cause allergic reactions, as well as cramps in the intestine and bladder. In the worst case, this can even lead to miscarriages, such as Ökotest warn.

Dangers of the consumption of flowering parsley

The toxin apiol is the reason for the classification of parsley as a poisonous plant. While the fresh leaves are completely harmless in the first year of growth, the apiol content after flowering increases significantly. All parts of the plant, including the flowers, stems and especially the seeds, should be avoided after flowering because they are potentially dangerous. The consumption of these parts can lead to serious health problems, including kidney and liver damage. For pregnant women, small amounts of parsley are advised, but large quantities should be avoided.

The right harvest is crucial. Parsley should be harvested before it begins to bloom. It is ideal to sow the plant annually. This ensures that the parts used are fresh and free of harmful fabrics. The seeds should only be harvested when they are dry and brown to ensure that the next year can be started with healthy plants.

health benefits and use

Despite the risks of eating flowering parsley, the fresh, green herb is a valuable addition to every kitchen. Known for their rich nutrient content, parsley contains numerous vitamins, fiber and minerals. These include vitamin C, vitamin K, iron and potassium. It is ideal for seasoning and decorating dishes and can be freshly harvested from your own garden, raised bed or balcony. Excess leaves can be washed, chopped and frozen to preserve their aroma in the long term, such as Kraut and beet recommended.

For all those who want to use the popular kitchen herb in their dishes, it is important to be aware of this health risks. A careful handling of the plant and its timely harvest can help enjoy the advantages of parsley without the dangers of poisoning. If there is suspicion of parsley poisoning, it is strongly recommended to obtain medical advice immediately.