Parsley

Petroslinum crispum

© Ranveig

Also known as garden parsley

The story…

Parsley is native to the Mediterranean area and South-East Asia, and naturalized on the five continents. It grows in sunny or semi-shaded areas, on rich and light soil. In ancient Greece, parsley leaves were used for the victors’ crowns during the Corinthian games.

Uses

Nutritional value and antioxidant

Parsley is mineral-rich (potassium, calcium, magnesium, as well as iron, phosphorus, zinc, selenium, etc.) and vitamin-rich (C, B, E, K and beta-carotene). It also contains antioxidants, which have a limiting effect on aggressions and premature aging of the cells.

Digestion

It has an antispasmodic effect on digestive cramp, and decreases the gas production causing bloating. It is also effective in the days following gastric flu or food poisoning.

Diuretic

In case of water retention (including before periods) and oedema, as well as to prevent urinary infections.

Preparation

Parsley is best eaten raw to preserve the vitamins, as a condiment or vegetable with cooked food, with salad or in a juice (with a juice extractor).

Infusion: between 15 and 25g seeds per liter water (for digestion) or between 30 and 40g fresh roots or whole plant per liter (as diuretic).

Precautions

People taking certain anti-coagulants (anti-vitamin K class) and pregnant or nursing women should not consume in excessive amount. Parsley seeds are contraindicated in case of kidney inflammation or cirrhosis and for pregnant women. In case of persistent symptoms or if you have any doubts, consult a doctor. 

© Xavier

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