By Valerie Lull, MH
Parsley, Petrosalinum sativum, is that little bit of green stuff that’s on the side of your plate as a garnish when you go to a fancy restaurant. Parsley is also a popular herb that was used for centuries in cooking and is easily grown in a herb garden.
Parsley gets its name from a Greek word “petrose” which means rock or “rock celery”. Parsley probably originated in southern Europe or eastern Asia. There are two kinds of parsley, curly and flat. The flat variety is thought to be the hardier of the two kinds and grows well in northern climates.
In the nutrition department parsley is loaded with nutrients. It has vitamins A, C, K, and folate. It is also a source of iron, copper, and manganese. Parsley has the constituents myristicin, eugenol and limonene. It has flavonids like luteolin and apigenin.
Parsley is high in fiber and is also known as a diuretic. A popular way of taking it is in the form of a tea. The tea is an old remedy for colic, gas and indigestion. It purifies the blood and is thought to help detoxify heavy metals like mercury from the body.
Here is a recipe for making parsley tea from fresh parsley.
Bring water to a rolling boil. Put a quarter cup of fresh parsley in a mug. Pour one cup of the water over the mug. Steep for 5 minutes. Remove the parsley leaves and discard. Enjoy your tea.
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References
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100
http://foodfacts.mercola.com/parsley.html
http://healthyeating.sfgate.com/make-parsley-tea-fresh-parsley-7478.html
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