Parsley as an Herb

(Petroselinum sativum)

Parsley has been cultivated and developed over so many centuries that its precise origins are difficult to pinpoint.

There's an old saying that parsley seed goes the the devil and back again before it sprouts. However, germination can be improved by soaking the seeds for a day or two in water that has a tiny amount of seaweed fertilizer in it. OR, pour boiling water over seeds in a bowl and allow to soak overnight.

Parsley is mentioned often throughout history, and not only for its culinary and medicinal properties.

From The Epicentre:

The early Greeks made crowns of parsley to bestow upon the winners of the Nemena and Isthmian sports games, in the same manner that bay wreaths honored the Olympians. Parsley is used in the Hebrew celebration of Passover as a symbol of spring and rebirth. It is mentioned as one of the plants in the gardens of Charlemagne and Catherine de Medici. Rumor has it that Medici is responsible for popularizing parsley when she brought it back to France from its native Italy. In medieval times parsley was surrounded by much superstition, one belief being that the long germination period for the seeds was due to them having to travel to hell and back seven times before sprouting. Superstitious farmers would refuse to transplant parsley and some were even too afraid to grow it at all.

There are three common varieties of this popular, bright green biennial:

1. flat leaf (Italian)
2. curly leaf
3. parsnip rooted (Hamburg)

Medicinal Uses for Parsley

Parsley tea is used to settle the stomach after a meal as well as for bladder problems. The tea is also used to treat congestion caused by flu and colds, to lessen asthma attacks, and anemia. It is often used to treat urinary infections and fluid retention.

Eaten fresh, parsley is a boost to the body, as it contains many vitamins and minerals necessary for good health. It also freshens the breath after eating fresh garlic.

Modern science has confirmed many of the claims in favor of parsley. Parsley is rich in vitamins and minerals, particularly vitamins A and C, and compounds that clear toxins from the body. It also reduces inflammation, contains histamine inhibitors and is a free radical scavenger. Scientists have even isolated a compound, apiol, which is now used in medications to treat kidney ailments and kidney stones.

In the herbal bath, parsley is refreshing as a skin tonic.

Parlsey Piert a.k.a Breakstone Parsley

(Aphanes arvensis syn Alchemilla arvensis)

An annual herb which is found on stony ground and along old walls throughout Britain, Europe and western Asia, parsley piert once used as a salad herb and pickled for winter use.

Medicinally, parsley piert has astringent and diuretic effects. It soothes irritated or inflamed tissues, especially the urinary mucosa.

Infusion: 1 to 2 teaspoons of dried herb to 1 cup water just off the boil; steep 10 to 15 minutes. Take 1 cup three times daily.

Culinary

NOTE: Flat-leaved Italian variety produces the best flavor.

The fresh flavor of parsley makes it an ideal accompaniment to most foods. Parsley is traditionally featured in well-known herb blends like fines herbes (with chervil, chives and tarragon) and in bouquet garni with thyme, marjoram and bay leaves.

Fresh or dried parsley may be used in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes and in sauces to go with fish, poultry, veal and pork. It is included with garlic and butter for making garlic bread or simply garnishing a juicy, sizzling barbecued steak. Parsley is a key ingredient, along with mint in the healthy and nutritious Middle Eastern salad, tabouleh.

Flat-Ieaved parsley is found in Moroccan dishes, from spiced tagines with preserved lemons, to dishes flavored by a chermoula blend that includes coriander leaves, onions, cumin and cayenne pepper.

Persillade, a French sauce, is a sauteed mixture of finely chopped parsley and garlic. It is added just before serving to broiled meats, particularly lamb and beef, as well as chicken or vegetables.

Gremolada is a Milanese condiment made of sauteed parsley, garlic, lemon and orange zest. This mixture is traditionally spread over osso bucco just before serving, although it enhances any braised meats.

See also:

• Parsley Butter Recipe

Cautions

Should not be used medicinally if pregnant, have spasmodic menstrual pains, peptic ulcers or kidney disease.

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DISCLAIMER: These pages are presented solely as a source of INFORMATION and ENTERTAINMENT and to provide stern warnings against use where appropriate. No claims are made for any historical herbal treatment. In no way can the information provided here take the place of the standard, legal, medical practice of any country. Some plants are extremely toxic and should be used only by licensed professionals. Some plants used for illness in the past have proven to be ineffective for the problems to which they were applied.