One of the oldest herbs in the world and is now grown all over the world is also one of the greatest toxin removal systems around as well as illness and disease preventor… PARSLEY
And you thought it was just to decorate your plate. Not so, next time the restaurant puts a sprig of parsley on you dinner plate, eat it!
Parsley originated in the Eastern Mediterranean region but is now grown throughout the world. For more than 2,000 years, it has been known as a medicinal herb. The ancient Greeks valued the seeds and roots of the plant for their soothing, diuretic effect on those with kidney and bladder ailments. Today parsley is still used primarily as a diuretic. In addition, it strengthens the digestive system and helps alleviate stomach and liver problems. In folk medicine, parsley is recommended for women who have irregular menstrual periods. As a diuretic, it may also ease the bloating that some women experience before their periods. In addition, parsley leaves are a good source of many vitamins and minerals – including iron, which is important for the proper formation of red blood cells, potassium and vitamin C.
The Medieval German herbalist St 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 teaspoons of white-wine vinegar. Boil for 10 minutes then add 9 ounces of honey. Strain the mixture and pour into bottles. Take 1 Tbsp. Three times a day.
This herb supplies important vitamins and minerals, for instance, just ¼ cup of fresh parsley provides a third of your daily vitamin C requirement. It’s high vitamin C and A content also help fight cancer. Parsley ranks higher than most vegetable in bistidine an amino acid that inhibits tumors. In addition, parsley is an excellent source of potassium, which is important in lowering blood pressure. Also supplies folic acid, which helps prevent cardiovascular disease. It also contains calcium, manganese and iron.
Parsley for Osteoporosis; Sometimes high doses of calcium are taken in supplemental form, however this impairs the body’s absorption of manganese which help build bone. But parsley enhances manganese absorption, particularly when it is eaten with foods containing copper and zinc, such as shellfish and whole grains.
Tips:
·Parsley contains essential oils; the most important one, apiole, is a kidney stimulant. Because these essential oils can stimulate uterine contractions, pregnant women should avoid eating large quantities of it. BUT, after the baby is born, parsley can help tone the uterus and promote lactation.
·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.
·Add parsley to compliment a dish, such as potatoes, smoked salmon, trout, poultry, pasta and vegetables.
·Freeze fresh parsley to save preparation time in the kitchen. Wash, zip seal plastic bag. You can then remove the amount you need with each recipe.
·To keep parsley fresh, sprinkle 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 or flowers, and refrigerate.
This Parsley spread is great on crackers, for dip or on wheat bread as a sandwich spread.
2 bunches of parsley
2 shallots
½ cup heavy cream
1 cup cream cheese
2 tbsp. Lemon juice
Salt to taste
White pepper as desired
2 scallions
2 or 4 large tomatoes
Cayenne pepper to taste.
1) Wash the parsley in cold water and strip the leaves from the stalks. Coarsely chop leaves. Peel and dice the shallots. 2) Mix together the heavy cream, cream cheese, lemon juice, parsley and diced shallots. 3) Season to taste with salt and pepper. 4) Peel the scallions; cut into thin rings. Dice 2 tomatoes, season with salt and cayenne pepper to taste; mix with the scallions.
When using four tomatoes cut the remaining 2 tomatoes into ½ inch slices cover them with the parsley spread and top with the scallion mixture or use as cracker spread or sandwich filling.
