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PARSLEY
Parsley is a natural antispasmodic that relieves gas as well as a natural diuretic.
Its expectorant properties make it useful for coughs and asthma. Studies are underway
to determine if parsley contains a substance that prevents cancer cells from multiplying.
Parsley helps the anemic person by increasing iron content in the blood.
The herb is a good nutrient, but the volatile oil from the seeds can be toxic.
Pregnant women should not ingest parsley juice or oil. Chop parsley leaves and use
raw as a salad ingredient or add them to cooked foods, such as bulgur wheat, rice,
or stew. To make a tea, steep leaves and stems in hot water. Chewing a spring of
parsley after a meal freshens the breath and eliminates "garlic breath."
Medicinally, parsley is controversial. Tyler's New Honest Herbal dismisses it
as "essentially worthless." However, the German authority Rudolph Fritz Weiss, M.D.,
in a medical text called Herbal Medicine, says it is "a major medicinal plant."
St. Hildegard of Bingen, the famous medieval German herbalist, believed that a wine
made from parsley improved blood circulation and helped heart conditions.
Her recipe for making parsley wine is as follows:
Combine a dozen or so large sprigs of fresh washed parsley with 1 quart of red
or white wine and 2 teaspoons of whitewine vinegar. Boil the mixture for 10 minutes.
Add 9 ounces of honey and mix well. Strain the cooled mixture and pour into sterilized bottles.
Take 1 teaspoon three times a day. It can be diluted with water for a beverage.
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