Parsley

Botanical name: Petroselinum crispum

Parsley or garden parsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region and widely cultivated as an herb, a spice and a vegetable. Curly leaf parsley is often used as a garnish and a taproot used as a food store over the winter. Parsley is a source of antioxidants (especially luteolin), folic acid, vitamin C, and vitamin A.

Benefits and uses:

Parsley is a bitter, aromatic, and diuretic herb that relaxes spasms, reduces inflammation and helps to clear toxins from the body.

It is used for menstrual complaints and edema and also cleanses and strengthens the kidney and can even help break up kidney stones.

Parsley's volatile oils particularly myristicin have been shown to inhibit tumor formation and particularly, tumor formation in the lungs. Myristicin has also been shown to activate the enzyme glutathione-S-transferase, which helps attach the molecule glutathione to oxidized molecules that would otherwise do damage in the body.

The flavonoids in parsley especially luteolin have been shown to function as antioxidants that combine with highly reactive oxygen-containing molecules (called oxygen radicals) and help prevent oxygen-based damage to cells.

Parsley is an excellent source of two vital nutrients vitamin C and vitamin A that are also important for the prevention of many diseases like atherosclerosis, colon cancer, diabetes, and asthma.

Parsley is a good source of folic acid, one of the most important B vitamins.

Its leaves and roots used in making an Ointment for use on swellings.

It contains calcium and fluorine that can strengthen bones and teeth. Parsley helps to protect the body against heart disease and cardiovascular disease.

Green parsley is generally used as a garnish on rice dishes, potato dishes, on fried chicken, fish, lamb, meat, steaks or vegetable stews.