Be careful with this plant, it is poisonous: however, we use it to flavor all dishes.

Some facts about parsley, which not all consumers know

Few know it, parsley is a biennial plant. This means that in the first year it germinates to become the beautiful aromatic herb so prized by cooks. In the second year it produces flowers, then seeds grow inside. Inside the seeds there is parsley oil.

This oil is especially 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 carried out various studies on this plant assure that it is very dangerous. Among other things, it can even damage the liver, kidneys and  cause immediate allergic reactions,  especially in subjects who suffer from allergies to plants, etc.

Apiol becomes particularly dangerous  after flowering because it increases, so you should not only avoid having close contact with the seeds of the plant, but in general with the plant as a whole, including the flowers and stems. Those who have a parsley plant should keep it as far away as possible after flowering, then collect the leaves before the flowers appear, and  then plant it from year to year.

Here is the second poisonous plant that you always have to pay attention to in the kitchen.

But that’s not all, because parsley is not the only  unsuspected poisonous plant that you always have to watch out for.  Because, after the studies, it has emerged that there are others, that are part of our cuisine, that we can continue using to enrich the dishes we prepare, but paying special attention.

Among the unexpected is the potato, which is especially dangerous when it is green, because at that point it contains a toxin or solanine, which can be harmful to those who consume it.