There are different types of plants, they are all beautiful and useful not only to enrich homes, but also for the kitchen since many of them can be used to prepare special first and second courses.
Aromatic plants and herbs exist in large quantities all over the world. As for aromatic herbs, the pantry of any home contains a large number of them, from the best known to the least known.
They range from oregano to parsley, which, even in very small quantities, enrich first and second courses with just one touch, making them delicious.
The aromatic plants and herbs that are never missing at home, should you buy them in jars or grow them at home?
There are those who, rather than buying them ready to use in jars if necessary, sow them at home, in pots or in the garden and wait until they are ready to be harvested, stored and consumed as needed. Certainly, you save a lot of money because you always have them available, ready to use in any season and among other things you have the certainty that they are 100% natural and that nothing has been treated in any way. either with dangerous products.
The Most Poisonous Plant Ever, Here’s What You Need to Know
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 treasured by 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
But that’s not all, because parsley is not the only unsuspected plant to be poisonous and whose backs we must always watch. Because, following studies, it has emerged that there are others, which are part of our kitchen, that we can continue to use to enrich the dishes we prepare, but with particular care.
Among the unsuspected, there is the potato, which is particularly dangerous when it is green, because at that time it contains a toxin or solanine, which can be harmful to those who consume it.