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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. |
