I wanted to spend a little time talking about some interesting bits of information about some of the things we use in our kitchens. Today the topic is Parsley.
Parsley
The scientific name given to this wonderful herb is Petroselinum Crispum (now how many of you reading this really care, well with the exception of maybe crossword fans…maybe?).
Parsley originated in the Eastern Mediterranean region but now is grown all over 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, it 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 cycles. It can also ease the bloating that can be experienced as well.
Parsley leaves are a good source of many vitamins and minerals; including iron, potassium, calcium, manganese and Vitamins A and C. For instance, just ¼ cup of fresh parsley provides a third of your daily recommended allowance of Vitamin C. Because it has a high content of both vitamins A and C – it also is known to help fight cancer. This is also because it ranks higher than most vegetables in bistidine, an amino acid that inhibits tumors. Since it is an excellent source of potassium and folic acid, it can help lower blood pressure and aid in the prevention of cardiovascular disease.
Parsley contains essential oils; the most important one is apiole and it is a kidney stimulant. Because this can stimulate uterine contractions, pregnant women should avoid eating large quantities of it. But, after the baby is born, it can help tone the uterus and promote lactation.
They say that can even help fight against osteoporosis. Sometimes high doses of calcium are taken in supplement form and this can impair the body's absorption of manganese, which helps build bone. Parsley enhances manganese absorption, particularly if it is eaten with foods containing copper and zinc, such as shellfish and whole grains.
A Parsley Tonic to aid Circulation
A medieval German herbalist Saint Hildegard of Bingen prescribed parsley wine to improve blood circulation. It was believed to help heart conditions. Below is a recipe to make this wine.
Parsley Wine
10 to 12 Large Springs – Parsley
1 Qt. – Red or White Wine
2 Tbsp – White Wine Vinegar
9 oz. – Honey
Boil parsley, wine and vinegar for approximately 10 minutes, and then add the honey.
Strain the mixture and pour into bottles.
Take 1 tablespoon – 3 times a day.
***As always – consult your medical professional as this is not intended to replace the advice of a physician.***
Back to the other therapeutic effects: As previously noted, Parsley is a diuretic that purifies the blood and accelerates the excretion of toxins. It has also been noted to stimulate appetite and aids in digestion and metabolism. It is said that this herb can also ease bloating, stomach cramps and nausea, and even relieve some arthritis symptoms. If it is eaten regularly, it reduces heart rate and lowers blood pressure. It can also be used to freshen your breath by chewing on fresh leaves. And finally for treatment of stones, brew up some parsley tea. (This would be done by brewing the leaves in boiling water. I would probably add a little honey and lemon for flavor).
Some Kitchen Hints
- 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. (Curly Parsley is best used as a garnish.) Chop the herb just before using, and then sprinkle the pieces over the dish.
- 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, dry and chop the leaves, then freeze them in a plastic container or zip-lock seal plastic freezer bag. You can remove just the amount you need for the recipe.
- Keep it fresh by sprinkling it with water, wrapping it in paper towels and refrigerating it in a plastic bag. Or place the stems in a glass of water (like a bunch of flowers). I leave mine on the counter if I am going to use within a couple of days…you can refrigerate too.
Parsley Spread
2 Bunches – Parsley
2 – Shallots
½ Cup – Heavy Cream
1 Cup – Cream Cheese
2 Tbsp – Lemon Juice
Salt
White Pepper
2 – Scallions
4 – Large Tomatoes
Cayenne Pepper
Wash the parsley in cold water and strip the leaves from the stalks. Coarsely chop the parsley. Then, peel and dice the shallots.
Mix together the heavy cream, cream cheese, lemon juice, parsley and diced shallots. Season to taste with salt and white pepper.
Peel the scallions; cut into thin rings. Dice 2 tomatoes, season with salt and cayenne pepper to taste; mix with the scallions.
Cut the remaining 2 tomatoes into ½" slices. Cover them with the parsley spread and top with the tomato-scallion mixture.
At some future point - I want to talk about Sage, Chives and Honey.
The recipes and information contained in this article were obtained from The Complete Guide to Natural Healing.
No comments:
Post a Comment