Parsley
Genus:
Petroselinum
 english name:
Parsley
latin name:
Petroselinum crispum
Family:
Apiaceae
Contenents: iron, soccer, phosphorus and a high
rate vitamin To and C
Parts used: root, leaf, seed
Properties: diuretic herb that relaxes spasms
and reduces inflammation
Uses
internal uses:
to relaxes spasms, reduce inflammation and helps to clear toxins
from the body; for menstrual complaints and edema; for ailments
of the lower urinary tract and to prevent renal (kidney) gravel
(stones).
external uses:
crushed and rubbed on the skin, parsley can reduce itching in
mosquito bites; chewed, parsley can freshen bad breath.
Parsley is a biennial plant of green color, whose leaves are a
lot used in the European kitchen, American and of the Middle East.
Parsley is the world's most popular herb. It derives its name
from the Greek word meaning "rock celery" (parsley is
a relative to celery). Two forms of parsley are used as herbs:
curly leaf and Italian, or flat leaf (P. neapolitanum). Curly
leaf parsley is often used as a garnish. The fresh flavor of the
green parsley goes extremely well with potato dishes, with rice
dishes, with fish, fried chicken, lamb or goose, steaks, meat
or vegetable stews. Root parsley is very common in Central and
Eastern European cuisines, where it is used as soup vegetable
in many soups and in most meat or vegetable stews and casseroles.
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