Praise for Parsley - Page: 2

Disclaimer: This information is in no way intended to be a substitute for modern medical care. Do not self-treat any medical complaint without the guidance of a licensed health care provider.
All information provided in this article is the result of research using (but not limited to) the following books and guides: Herbs for Health and Healing, Rodale; Cunningham's Encyclopedia of Magical Herbs, Scott Cunningham; Magical Herbalism, Scott Cunningham; The Complete Guide to Natural Healing, International Masters Publishers; Earthway, Mary Summer Rain; and Teach Yourself Herbs, Susie White.

Parsley, long familiar as a garnish and as a seasoning herb, is also a potent medicinal plant whose beneficial effects on indigestion and fluid retention were known to the ancient Greeks and Romans. Rich in vitamins and minerals, this tasty herb is easy to cultivate and may be used to enhance overall health and well-being.
According to legend, parsley sprang from the ground where the blood of the Greek hero, Archemus, was spilled after he was eaten by a serpent. Held in high esteem by the Greeks, parsley was used to crown victors at the Isthmian Games and to decorate tombs, being linked with Archemorus, the herald of death.The Greeks also planted parsley and rue along the edges of herb beds, but, although they used parlsey medicinally, and Homer recorded that warriors fed parsley to their horses, it appears that the Romans were the first to use it as a food. They consumed parlsey in quantity and made garlands for banquet guests to discourage intoxication and to counter strong odors.
There are many excellent parsley varieties, including Hamburg parsley (P.c. tuberosum). This has flat leaves and a large, edible, well-flavored root. All parsleys are rich in vitamins, minerals and antiseptic chlorophyll, making them a beneficial as well as an attractive garnishing herb.
Today, the herb is used to stimulate menstrual flow and appetite, to treat flatulence, gout, rheumatism, arthritis, bloating and menstrual cramps. Parsley can also mask bad breath; traditionally chewed after meals, this may explain parsley's emergence as a common food garnish. The next time you dine out, you should think twice before leaving your parsley garnish on your plate. One of the compounds found in parsley seeds is a basic ingredient in pharmaceutical drugs used to treat urinary infections. Since parsley seeds can be toxic in large amounts, you should stick to using the leaves and the root. One food that contains plenty of both parsley and garlic is the Middle Eastern salad known as tabbouleh. You can purchase this salad already prepared at many delis or you can make your own.
Medieval German herbalist, Saint Hildegard of Bingen, prescribed parsley wine to improve blood circulation. It was believed to help heart conditions. To make parsley wine, combine 10-12 large sprigs of parsley with 1 quart of red or white wine and 2 tbsp. of white-wine vinegar. Boil for 10 min., then add 9 oz. of honey. Strain the mixture and pour into bottles. Take 1 tbsp. three times a day.

Plant Facts:
Parsley is a biennial member of the Umbelliferae family, which includes carrots, dill and fennel. During the first year, the plant produces copious leaves and a white taproot. It has a deep, carrot-like root and tall stems with bright-green, flat or frilly leaves. In the second year, it grows to a height of 1-2 feet and bears tiny yellow flowers and seeds that turn a light tan when ripe. The leaves have a tangy smell and taste; the roots have a sweet, mildly spicy flavor. The leaves are harvested at any time during the growing season; the roots are harvested in either the fall of the first year or in the spring of the second year.

Origin:
Parsley is native to the Mediterranean. Today it is grown around the world, in vegetable and herb gardens, indoors and outdoors alike.

Parts Used:
The plant's roots, leaves and seeds are used for medicinal and culinary purposes. The flowers, while edible, are not often used.

Components:
Parsley leaves contain vitamin C and calcium. Just 1/4 cup of fresh parsley provides a third of your daily vitamin C requirement. Its high vitamin C and A content also help fight cancer. Parsley actually ranks higher than most vegetables in histadine, an amino acid that inhibits tumors. In addition, parsley is an excellent source of potassium - which is important in lowering blood pressure - and folic acid - which may help prevent cardiovascular disease. All the parts of the plant, especially the seeds, have essential oils, such as myristicin and apiol, which have a stimulating effect on the kidneys, intestines and uterus. Caution: Apiol is toxic in large doses. Since it may also stimulate uterine contractions, therapeutic amounts of parsley should not be used during pregnancy, but culinary use is fine. After the baby is born, parsley can help tone the uterus and promote lactation.

Indications:
Parsley roots and leaves have a diuretic action that flushes the urinary tract during an infection and when kidney stones or gravel are present. It also relieves water retention throughout the body. The seeds and leaves can improve the appetite and promote better digestion.

Therapeutic Effect:
Parsley is a diuretic that purifies the blood and accelerates the excretion of toxins. It stimulates appetite and aids digestion and metabolism. The herb can also ease bloating, stomach cramps and nausea, as well as relieve arthritis symptoms. Eaten regularly, it reduces heart rate and lowers blood pressure.

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Methods of Administration

Tea
When a mild diuretic is required for treating bladder infections or to reduce water retention, pour 1 cup of boiling water over 1-2 tsp. of chopped, dried parsley leaves or 1 tbsp. of fresh leaves. Steep for 10-15 min., strain. Sprinkle the tea with a dash of garlic or onion powder and sip 1 cup of tea up to 3 times per day. This tea can also be used to treat bloating, cramping, gas, gout and arthritis. Caution: Consult your physician before using this tea or the decoction (below) when serious kidney or heart disease is present.

Decoction
To help relieve kidney stones, blend 1 tsp. of parsley root in 1 cup of hot water and simmer gently for 10-15 min. Strain and drink 1/2 to 1 cup of the decoction 1-2 times each day for a period of 1-2 weeks.

Commercial Preparations
To help promote good digestion and mask bad breath, take 2 parsley soft-gel capsules with meals. Buy the capsules in health-food stores.

Parsley for Osteoporosis
To fight against osteoporosis, sometimes high doses of calcium are taken in supplement form. However, this can impair the body's absorption of manganese, which helps build bone. But parsley enhances manganese absorption, particularly when it is eaten with foods containing copper and zinc, such as shellfish and whole grains.

Parsley Spread

• 2 bunches parsley
• 2 shallots
• 1/2 cup heavy cream
• 1 cup cream cheese
• 2 tbsp. lemon juice
• 2 scallions
• 4 large tomatoes
• Cayenne pepper, salt, white pepper

1. Wash the parsley in cold water and strip the leaves from the stalks. Coarsely chop the parsley. Then, peel and dice the shallots.
2. Mix together the heavy cream, cream cheese, lemon juice, parsley and diced shallots. Season to taste with salt and white pepper.
3. Peel the scallions; cut into thin rings. Dice 2 tomatoes, season with salt and cayenne pepper to taste; mix with the scallions.
4. Cut the remaining 2 tomatoes into 1/2" slices. Cover them with the parsley spread and top with the tomato-scallion mixture.

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Kitchen Hints

• Don't cook parsley, because heat destroys its valuable vitamins and minerals. To retain parsley's flavor, chop the herb just before using and add it to hot foods at the last minute.
• Avoid dried parsley - it is far less tasty and healthful than the fresh herb.
• Try the flat-leaf variety, also called Italian parsley. It has more nutrients and a better flavor than curly parsley. Chop the herb just before using, then sprinkle the pieces over the dish.
• Add parsley to complement a dish, such as potatoes, smoked salmon, trout, poultry, pasta and vegetables.
• Freeze fresh parsley to save preparation time in the kitchen. Wash, dry and chop the parsley leaves, then freeze them in a plastic container or zip-seal plastic bag. You can then remove just the amount you need for each recipe.
• Keep parsley fresh by sprinkling it with water, wrapping it in paper towels and refrigerating it in a plastic bag. Or, place parsley stems in a glass of water (like a bunch of flowers) and refrigerate.
  

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  Care
  Parlsey grows well in moist, well-drained, nutrient-rich soil in either sunny or partially shady locations. During dry weather, parsley must be watered at least twice a week. The plant does not tolerate fresh manure as a fertilizer; instead, well-rotted compost should be worked into the soil before the seeds are planted. Regularly weed the soil around the herb. Note: Don't plant parsley in areas where another member of the same family, such as carrots, fennel and dill, or parsley itself grew during the previous year. This will prevent the spread of disease and ensure the presence of adequate nutrients in the soil for your plants.
  
  Harvesting and processing
  Parsley leaves are best used fresh. They may also be dried or frozen, but freezing causes them to lose flavor. When harvesting parsley, do not cut off the leaves on the central stalk, or the plant will not grow further. Move it to an indoor container during the winter, so you can continue to enjoy it fresh; however, it may be difficult to transplant. To dry parsley, cut the leaves off and spread them in the shade until thoroughly dry. If necessary, finish drying in the oven or microwave at a low heat. Crush by hand and store in an airtight container.
  
  Guide to Cultivation
  There are several kinds of parsley; root (or Hamburg), flat-leaf Italian and curly. The leaf varieties are the most common. Flat-leaf parsley is very fragrant and reminiscent of celery; it is also less bitter than curly parsley. To grow parsley, start it from seed. Sow it outdoors in the fall or indoors, approximately 6-8 weeks before the last spring frost of the year.
  
  Seeding and Planting
  1. In late August or early September, work some well-rotted compost into the soil in a sunny or partially shaded location.
  2. Make furrows about 1/2 in. deep and 8 in. apart. Scatter the seeds. Because parsley takes so long to germinate (about 3-4 weeks), scatter some radish seeds also, which will sprout more quickly and help you remember where the row is. Cover the seeds lightly.
  3. Thin the seedlings as necessary. The thinned plants may be transplanted elsewhere in the garden or placed in pots for indoor growing.
  4. Harvest as needed throughout the fall. Mulch the plants thickly before winter. Note: If sowing the seeds indoors in early spring, use containers at least 8 in. deep, as parsley roots are very long. Find a cool, bright location for the containers, and then harvest as needed.
  
  Propagation
  In the second year of cultivation, allow a few flowers to go to seed. As soon as they turn brown, cut off the entire stem and hang it up to dry. Then shake out the seeds and store them over the winter.
  

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  Magickal Uses
  
  Folk Names: Devil's Oatmeal, Percely, Persil, Petersilie, Petroselinum, Rock Parsley
  Gender: Masculine
  Planet: Mercury
  Element: Air
  Powers: Lust, Protection, Purification
  Deity: Persephone
  
  • When eaten, parsley provokes lust and promotes fertility, but if you are in love, don't cut parsley - you'll cut your love as well.
  • Though the plant has associations with death and is often regarded as evil, the Romans tucked a sprig of parsley into their togas every morning for protection. It is also placed on plates of food to guard it from contamination.
  • Parsley is also used in purification baths, and those to stop all misfortune.
  • A wreath of parsley worn on the head prevents (or delays) inebriation... I would not advise this in a bar or at a party....it would be very difficult to explain; if you even got the chance, that is.
  • Parsley was said to visit the devil and return seven times before sprouting, explaining its slow growth.