Herbs bloom: Parsley is no longer allowed to be eaten
Created: 07/16/2022, 09:00
By: Ines Alms
When the parsley blooms, its harvest time is over.
Since the plant's content of poisonous apiol increases with flowering, it should no longer be eaten.
Munich – Flowering herbs are beautiful to look at and a bee pasture, but can you still eat them or do they taste good at all?
Do you just eat the flowers?
In any case, most herbs change their taste with the flower.
And you should rather keep your hands off parsley when it is blooming, as unhealthy substances then accumulate in it.
Herbs bloom: Parsley is no longer allowed to be eaten
A flowering parsley plant can be removed from the bed as it is no longer edible.
(Iconic image) © blickwinkel/Imago
Anyone who grows parsley in the garden may have already noticed that the plant only flowers in the second year after sowing.
Once this is the case, the parsley is harmful to health, even after flowering or if you remove the flower.
The content of essential oils in the leaves increases sharply and there is a risk that more toxic substances such as apiol will be stored.
Apiol, which is also found in celery, has the largest proportion of the essential oils in parsley.
In low doses, the substance has a digestive and diuretic effect and is said to help with constipation, gout, rheumatism and even eye problems.
Possible side effects are allergic reactions, high doses can damage the liver, heart and kidneys.
Pregnant women in particular should avoid parsley.
These herbs also change the content of their ingredients with the flower, but they are still edible including their flowers:
Thyme, sage, lemon balm, peppermint: The taste becomes more unpleasant.
Lovage: The plant loses flavor
Chives: Once in bloom, the stalks become hard and bitter.
Basil: Tastes slightly grassy, bitter
Chervil, dill, tarragon: The herbs lose their aroma
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Herbs have the strongest aroma before flowering, as they put their energy into seed formation after flowering.
Oregano, rosemary and savory, however, remain unchanged in taste.
Borage and woodruff should be consumed with caution: borage contains carcinogenic and organ-damaging substances and woodruff contains increased amounts of coumarin in its blossom, which can lead to headaches and liver damage in high or regular doses.
