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And You Thought It Was For Decorating Your
Plate!
© By Lena Sanchez
One of the oldest herbs in the world and is now grown all
over the world is also one of the greatest toxin removal
systems around as well as illness and disease preventer…
PARSLEY
And you thought it was just to decorate your plate. Not so,
next time the restaurant puts a sprig of parsley on you
dinner plate, eat it! Parsley is a much maligned herb!
Parsley originated in the Eastern Mediterranean region but
is now grown throughout 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 parsley 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
periods. As a diuretic as it may also ease the bloating that some
women experience before their periods. In addition, parsley
leaves are a good source of many vitamins and minerals -
including iron, which is important for the proper formation of
red blood cells, potassium and vitamin C.
The Medieval German herbalist St Hildegard of Bingen
prescribed parsley wine to improve blood circulation. It was
believed to help heart conditions. To make parsley wine,
combine 10 - 12 large sprigs of parsley with 1 quart of red or
white wine and 2 teaspoons of white-wine vinegar. Boil for
10 minutes then add 9 ounces of honey. Strain the mixture
and pour into bottles. Take 1 Tbsp. Three times a day
is said to keep the blood circulating.
This herb supplies important vitamins and minerals, for
instance, just ¼ cup of fresh parsley provides a third of
your daily vitamin C requirement. It's high vitamin C and
A content also help fight cancer. Parsley ranks higher than
most vegetable in bistidine an amino acid that inhibits
tumors. In addition, parsley is an excellent source of
potassium, which is important in lowering blood pressure.
Also supplies folic acid, which helps prevent cardiovascular
disease. It also contains calcium, manganese and iron.
Parsley for Osteoporosis; Sometimes high doses of calcium
are taken in supplemental form, however this impairs the
body's absorption of manganese which help build bone. But
parsley enhances manganese absorption, particularly when
it is eaten with foods containing copper and zinc, such as
shellfish and whole grains.
Is it any wonder that a Mediterranean diet is one of the known
healthy diets? The average Mediterranean inhabitant eats
lots of parsley in a multitude of different dishes!
Tips:
· * Parsley contains essential oils; the most important one,
apiole, is a kidney stimulant. Because these essential
oils can stimulate uterine contractions, pregnant women
should avoid eating large quantities of it. BUT, after the
baby is born, parsley can help tone the uterus and promote
lactation.
· * 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.
· * 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, zip seal plastic bag. You can then remove
the amount you need with each recipe.
· * To keep parsley fresh, sprinkle it with water, wrapping
it in paper towels and refrigerating it in a plastic bag.
Or place parsley stems in a glass of water, like a bunch
or flowers, and refrigerate.
This Healthy Parsley spread is great on
crackers, for dip or on wheat bread as a sandwich spread.
2 bunches of parsley
2 shallots or green onions
½ cup fat free yogurt or soft tofu
1 cup cream cheese
2 tbsp. Lemon juice
Salt to taste
White pepper as desired
2 scallions
2 or 4 large tomatoes
Cayenne pepper to taste.
1) Wash the parsley in cold water and
strip the leaves from the stalks. Coarsely chop leaves. Peel and
dice the shallots.
2) Mix together the heavy cream, cream cheese, lemon juice,
parsley and diced shallots.
3) Season to taste with salt and pepper.
4) Peel the scallions; cut into thin rings. Dice 2 tomatoes,
season with salt and cayenne pepper to taste; mix with the
scallions.
When using four tomatoes cut the
remaining 2 tomatoes into ½ inch slices cover them with the parsley
spread and top with the scallion mixture or use as cracker spread or
sandwich filling.
*** Author
Lena Sanchez's Experience and Experiences found at
http://www.antibiotic-alternatives.com/lena.htm
Get One of Lena's books at
http://www.antibiotic-alternatives.com
for more secrets to a healthy life that she learned in her twenty
years
as a medical office nurse!
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