Parsley: Switzerland's Versatile Culinary Herb and Remedy
From May to November, Switzerland's most popular herb is in season. Whether as a garnish, for seasoning dishes, or as a medicinal herb, parsley fits the bill. And yet it was named the poisonous plant of the year 2023.
Parsley — something we all know.
In restaurants, the herb often appears as a garnish. Whether curly or flat-leaf, parsley has a piquant and aromatic flavour. These qualities make parsley the best-known culinary herb in Switzerland. It is frequently used not only for its flavour but also as a decorative element.
A Versatile Remedy
Parsley is not only used for its flavour; it also serves as a medicinal herb. Its range of applications is diverse. It is often used for digestive complaints or high blood pressure. The plant has numerous beneficial properties.
Number One Among Herbs
Parsley tops the consumption charts among herbs at 0.33 kilograms per capita. It is the herb with the largest cultivation area in Switzerland: parsley is produced on around 77 hectares. After cutting, parsley grows back and can be harvested again.
Caution: Toxic
In Germany, parsley was voted the poisonous plant of 2023. In the plant's second year, the flower develops, and its seeds contain the toxic substance apiol. Thereafter, toxins are present throughout the entire plant, which is why the flowering plant is no longer harvested. Anyone who has the plant in their garden should therefore take note.
