Parsley is one of the best-known herbs in the Western world, a favorite in the home garden and as a potted herb. The bright green leaves with their slightly sharp flavor are primarily used as a seasoning, or in salad dressings and casseroles. Two types are favorites - the flat-leaved "Italian" parsley and the curly variety. The former tastes more intense, while the latter is prettier to look at and more often than not serves as a garnish.
Petroselinium crispum , parsley's botanical designation, is native to the Eastern Mediterranean. The ancient Greeks and Romans used this plant primarily for medicinal purposes. People in that part of the world employ this plant as a disinfectant and even go so far as to assign it cancer-preventive properties.
Cultivation of the herb began in Italy in the 16th century; later on Great Britain and Germany followed suit, as did other European countries. Soon it was raised in virtually all nations around the globe, but more or less in small home gardens. Parsley is now available in all supermarkets year-round.
Four ounces of parsley (100 grams) contain 160 mg of vitamin C, three times the quantity in a lemon weighing 100 grams (approximately 3.5 ounces). Parsley is also rich in vitamin A, more so than any other vegetable. Parsley loses its valuable antioxidant properties when cooked and should ideally be consumed raw and fresh. To maintain its full vitamin integrity, only carefully rinse parsley and don't soak it. The parsley stems contain most of the vitamin C and should not be discarded but minced fine and added to salad dressings or for sprinkling over cooked potatoes.
Being under any kind of stress depletes one's vitamin C reserves—such as strenuous sports activities, elevated cholesterol levels, heart-stomach and intestinal problems, a stressed immune system, or when one has been on a long-term diet, when smoking or when one's alcohol intake is excessive. Consuming raw parsley can alleviate these vitamin imbalances.
Parsley and mint, combined, reduce the effect of bad breath that originates from stomach and intestinal bacteria. A combination of parsley and mint consumption even minimizes the aftereffects of ingesting onions and garlic. The chlorophyll contained in the plant's leaves can be bought as a supplement in any drug store and is equally effective in eliminating bad breath.
A mint-parsley dip and some olives is a fitting accompaniment to crispy breads or grilled meats or fish. Southern European cooks—those in Tuscany, Italy and Provence, France and Greece, for instance, like to combine parsley and mint in their food preparations, as do certain Asian cooks; especially when garlic is part of the recipe to minimize bad breath. Parsley's inherent nutritional properties and the essential oils are anti-inflammatory, internally as well as externally. In combination with a balanced diet, the herb assures beautiful skin. A word of caution - as with many herbs, pregnant and lactating women ought to consume parsley and mint sparingly. They act not only as a diuretic but can stimulate the uterus and can possible cause premature contractions.
In the blender or food processor container place two huge handfuls of parsley with stems; add 1/2 cup olive oil or canola oil, 1 cup walnuts, 1/2 cup grated parmesan cheese, 1 teaspoon salt, 1/2 teaspoon ground black pepper, two chopped green scallions and a small handful of fresh mint leaves. Process until smooth and shiny. Use on freshly cooked pasta, or as a spread instead of butter on toasted bread or crackers. Excellent with any kind of lunchmeat. You can also add a teaspoon to make an elegant egg salad or add it to the filling in stuffed eggs. Covered and chilled, this pesto keeps in the refrigerator for a month, but at our house never lasts that long.
Minimizes bad breath
Nutrition and beauty
Parsley Pesto Recipe
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