Curly parsley has the longest history, though in ancient times it was known as petrosilyum grass.
The parsley plant is widely used in cooking, in conventional and folk medicine, and in cosmetology, thanks to its rich composition.
Parsley dishes
take up from it vitamins C, PP, and K, the B vitamins, carotenoids, salts of iron, calcium, potassium, phosphorus, and magnesium, essential oils, glycosides, carbohydrates, flavonoids, and mineral salts. Parsley ranks first in vitamins among all vegetable crops!
Folk medicine recommends medicinal
recipes with parsley
for edema and dropsy, flatulence, obesity, rheumatism, inflammation of the prostate gland, asthenia, and renal colic. Parsley restores your strength, stimulates the thyroid and adrenal glands, has a positive effect on metabolism, whitens teeth, and strengthens the gums.
Parsley juice clears spots and pimples from the skin, soothes insect bites and bruises, and is also used as an anti-mosquito cream. The juice is also effective for eye ailments: cataracts, conjunctivitis, and ophthalmia.
There is no national cuisine in the world that doesn't use parsley. Recipes for meat and fish, vegetable and mushroom dishes, soups and sauces almost always call for the grassy taste of parsley, as well as a fresh sprig to garnish the finished dish.
With prolonged heat treatment the taste of parsley only grows stronger — that's yet another of its advantages. Probably only sweet dishes can be slightly spoiled by adding "petrosilyum grass."
Let's stock up on vitamins — let's cook at home with parsley!
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