Common Name: Parsley
Scientific Name: Petroselinum
Family: Parsley is part of the Apiaceae family.
These are some of the most common species of Parsley:
- Italian Parsley (Flat Leaves)
- Curly Parsley (Curled Leaves)
- Hamburg Parsley (Parsnips)
Medicinal Uses for Parsley:
- Parsley is good for healing inflammation of the Urinary Tract
- Parsley helps to fight infections
- Parsley helps to dissolve kidney stones and sediment from the kidneys
- Parsley has the ability to fight odour and it can be used as a breath freshener
- Parsley helps digestion, and works as a laxative and performs as a mild diuretic
- Parsley contains an anti-oxidant flavonoid known as apiinn, which helps to reduce allergies and an oil called apiole, which gives parsley its kidney-strengthening properties.
Recipe for Health:
Start your day with a healthly green drink.
This recipe will make approximately 3-4 servings
2 cups of spinach
2 cups of chopped cucumber
3 stalks of celery
1-1/2 inch piece of fresh gingerroot or 1 teaspoon ground ginger
2 bunches of fresh parsley
1 green apple
Freshly squeezed juice of 1 lime
Freshly squeezed juice of ½ lemon
1 teaspoon psyllium fibre (available at some health food stores)
Using a juicer, process the spinach, cucumber, celery, ginger, parsley, and apple.
Pour into a mug and stir in the lime and lemon juices and psyllium fibre.
Mix all the ingredients well and drink!!
Type: Parsley is a perennial in Zones 5 and above.
Time to Plant is in the spring or after the last frost
Time to Harvest is in the spring through until fall
Location: Parsley likes full to partial sun
Soil Type: Plant parsley in a rich, moist and well drained soil
Diseases and Pests: The biggest challenge for parsley is that it does not tolerate extreme heat and it will slow down in growth during the summer, but with the return of cooler nights, it will provide you with its fresh taste.
ADVICE FROM MY GRANDMA’S GARDEN:
If you want to enjoy the butterflies in your garden, plant parsley as both monarch and swallowtail butterflies are attracted to parsley.
Parsley can be stored fresh, frozen or dried.
Puree or finely chop parsley and spoon into BPA free ice cube trays and top up with water.
Once it is frozen, transfer the cubes into freezer bags.
Wash and completely dry parsley and combine it with 1/8 cup of olive oil in a large bowl, well mixed together.
Mix well, and place the parsley into freezer bags. When it is needed for cooking, just remove only the amount of parsley that you need for the recipe. The parsley springs will not stick together.
Gather a small bundle of parsley, tie bundle with twine and hang up-side-down in a paper bag and store in a dry, warm, dark place. When it is completely dried, remove any stems and store the parsley flakes in an airtight jar such as a mason jar.
Do not use parsley if you have a known bleeding disorder, or take medication that may affect blood coagulation. Consult with your doctor if you are diabetic or if you have low blood pressure or are taking blood pressure lowering drugs.
DO NOT USE PARSLEY IF YOU ARE PREGNANT OR BREASTFEEDING.