Petroselinum crispum Parsley |
The Greeks believed that parsley
was a favourite herb of Hercules and wove it into victors' crowns at athletic
festivals. They also wore it to absorb wine fumes and delay drunkenness,
and they maintained that parsley seed worn in the hair would prevent baldness.
An infusion of parsley leaves and stalks may be used to alleviate fever, the discomfort of rheumatism, and flatulence. Parsley tea is also taken internally, or applied externally, to cleanse the skin. A bunch of parsley, wrapped in muslin and placed in bath water, will act as a deodoriser. Infused leaves and stems, applied as a rinse, will enrich the colour and lustre of hair. Parsley is an excellent addition to invalid food as it stimulates the appetite. The leaves, when chewed, act as a breath sweetener...the traditional antidote for garlic breath! Crushed parsley leaves make a soothing, antiseptic dressing for bruises, sprains, insect bites and other wounds. Rich in potassium, parsley is an excellent cancer inhibitor, as it has been found that cancer cells cannot multiply in potassium. Parsley is used to flavour a wide range of savoury dishes, as a garnish, in sauces, and as the basis for salads. The seeds, stalks and roots are also used, dried and crushed as an ingredient of mixed herbs. The stalks of parsley contain more flavour and vitamins than the foliage. Parsley is richer in Vitamin C than any other food, containing three times as much as oranges. Parsley also contains Vitamins A and B, carotene, calcium and iron. There are two varieties of parsley: curled and Italian. To gain maximum benefit from parsley plants, the stems should be harvested from the outside of the plant, so that young growth in the centre can flourish. Parsley is a hardy biennial that can be grown in fairly poor, well-drained soil. Seeds usually take 8-10 weeks to germinate, but this time period can be shortened if the seeds are soaked in warm water before sowing. |