About Parsley

by Laurie

Medicinal

Parsley is one of the most nutritious herbs containing high amounts of vitamins A and C, potassium, calcium magnesium, phosphorus, iron and other essential minerals. This herb promotes good digestion, and nourishes the kidneys, liver and bladder.

Parsley helps hypertension due to its diuretic properties. Parsley was used as far back as the times of Hippocrates as a medicine believed to help rheumatism, relieve kidney pains, and improve general health. Parsley is an excellent source of natural chlorophyll, along with a variety of other healthy nutrients and it is a mild aphrodisiac.

Parsley stimulates the circulation and the digestive system. It is a good tonic herb and is a remedy for troublesome flatulence. Parsley Tea taken hot last thing at night can be effective in loosening a stubborn cough. For medicinal purposes parsley tea is most usually made from the dried leaves.

Fresh crushed parsley leaves can be used externally for relieving insect bites and stings. As an instant remedy take fresh or pulped leaves and place on minor cuts and abrasions to soothe and heal.

Cooking

Parsley is, of course, a classic garnish. A sprig of curly parsley on a plate really dresses it up. You can also chop parsley and sprinkle it on meats, vegetables, etc.

Stretch homemade pesto and other green sauces by adding a generous amount of Parsley during mixing. Stir Parsley into melted garlic butter for a savory, yet simple, pasta or steamed vegetable topper. Add directly to liquids, cooked foods, melted butter, and salad dressings for a light spicy touch.

Parsley is also a classic soup herb. When you're making stock, parsley is one of the "aromatic vegetables" that's recommended to make the flavor richer. For this, use stem and all; in fact, this is a good place to use stems that you've cut off from pieces used for garnish.

It's good in salads, too, adding a different "green" texture and flavor. It's a bit too strong to be used by itself, for most people's taste.