Parsley, coriander and dill in the SMART methodology

Monday, May 1, 2023

Parsley (Petroselinum crispum), coriander (Coriandrum sativum) and dill (Anethum graveolens) are herbaceous plants of the Apiaceae family, the first two and the third of the Umbelíferae family. All of them are plants native to the Mediterranean area that are used as seasoning in cooking around the world.

Parsley was already used by the Greeks and Romans. Its leaves are rich in vitamins and minerals, as long as they are eaten raw.

Coriander has been grown for more than 5,000 years and is known to have spread from Egypt to Ancient Greece (where it was eaten and used to create oils and perfumes) and the Roman Empire.

Dill has been used for medicinal purposes since ancient times, as evidenced by its presence in the Capitulare de villis vel curtis imperii, issued by Charlemagne or its mention in Matthew 23:23 as an offering and part of tithe payment.

The SMART methodology is being used to make more effective use of the scarce water resources available in countries like Egypt or Saudi Arabia, where these herbs are cultivated, and achieve high economic yields by controlling vegetative development throughout the agricultural season.