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Parsley is best known for its use as a garnish to flatter serving dishes, but it has more to be proud of than that! Petroselinum crispum is chock full of good things! Among these are iron, calcium, phosphorus, zinc, magnesium, folic acid, vitamins A, C and some of the B's.
A cup of parsley contains twice as much vitamin C as an orange, more calcium than a cup of milk, more beta-carotene than a carrott, and twenty times as much iron as a serving of liver. Another important attribute is its chlorophyll, which makes your breath “kissing sweet.” A much cheaper breath mint than the store bought varieties. Unfortunately, ninety percent of parsley used to decorate restaurant plates is discarded.
The ancient Greeks used the roots and seeds of this herb for their diuretic effect. Today's herbalists also recommend a tea made from the leaves to accelerate the excretion of toxins. CAUTION: parsley contains the essential oil apiole, which can stimulate uterine...
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