parsley

   Parsley, Latin name Petroselinum, it has a slightly warming nature. It is a biennial, bright green herb. It has a pungent, bitter and salty flavor, the latter makes it an excellent salt substitute. This herb is common in Middle Eastern  and Western cooking.

            There are two types of parsley mainly used in cooking: the curly leaf variety and the flat leaf one also known as Italian parley. There is also a variety of parsley grown as a root vegetable.Its roots are thicker than the ones cultivated for their leaves, this variety is used in Eastern European cuisines mostly in soups and stews.

            Parsley is a member of the carrot family and it has a very high nutritional value. It contains  vitamin C, K and B, as well as Calcium, Iron, Magnesium, Phosphorus, Potassium  and Zinc.

• Contains Omega 3 fatty acids, important for renewal of heart and arteries.
• Dries mucous conditions.
• It is effective in most kidney and urinary problems, with the exception of kidney inflammation..
• Strengthens adrenal glands.
• It is successful in the treatment of ear infections and earache.
• It is a cancer preventive.
• Some Native Americans used it as a tonic to strengthen the bladder.
• When crushed and rubbed on the skin alleviates the itching from mosquito bites.
• Parsley contains the essential Apiol, which is proven to stimulate the kidneys due to its diuretic benefit. Also related to Amenorrhoea and Dysmenorrhoea. In the middle ages it was used to promote abortion. If used in excess can cause headaches, ringing of the ears and vertigo.