Parsley

It is believed that parsley had its beginning in the southern part of Europe, and has been grown in European gardens since the time of Charlemagne. History records that parsley was fed to the chariot horses in the days of the Roman Empire because it was believed that it would make them speedy. From very early times parsley was a supposed cure for many illnesses and was even sold for this purpose by travelers from Sardinia. This biennial plant had its beginning in this country during the earliest days of colonization.

There are two types of parsley: The foliage type, which is the most popular and is used for garnishing and flavoring, and the turnip-rooted type, which Europeans seem to prefer. This latter type is cooked and used like other root vegetables.

The South produces much of the parsley grown for commercial use, except in midsummer. Northern parsley for commercial use is grown from early spring until late autumn, with some production during the winter in the less cold regions, when coldframes are used.

Parsley may be obtained all year long. The peak months are June and July. A quality parsley is bright green, and free from dirt and yellowed or wilted leaves. It needs to be kept moist and cool to be fresh and inviting.

Most people use parsley as a flavoring or garnish. However, it is also good in vegetable juices and salads.

Benefits of Parsley

Parsley is a blood purifier and is good for stimulating the bowel. It has an alkaline ash. Parsley is high in iron and rich in copper and manganese.

When parsley is dried and used as a tea, it has a diuretic action. It is good for allaying kidney conditions, especially if no extreme Inflammations exist, but too much of it could irritate the kidneys. Most kidney complaints will improve when parsley is added to the diet. Parsley is also good for the sexual system. It builds the blood And stimulates brain activity.

Nutrients in one pound