It is a much branched bright green, smooth, biennial herb with ternately pinnate decompound crisped leaves, greenish yellow flowers in compound umbel, belonging to a small genus of the mediterranean plant of the parsley family Umbelliferae. Cultivated since antiquity, parsley is grown in a variety of forms. Seeding should be started early in spring either in the open or in a hot bed. As the seed germinates slowly, raddish seed may be planted along with it to make it sprout quickly.
Parsley is one of the commonest plants used in garnishing fish and meats or as an ingredient for stuffing fowl. The pleasant, mildly aromatic flavour makes appetising fish, meats, soups, sauces and salads. The leaves are usually gathered fresh and used as soon as possible.
Parsley contains less than 0.5% essential oil, the principal component of which is the pungent, oily, green liquid apiol. Turnip rooted parsley is grown for its large white parsnip-like root popular in Europe. Parsley leaves were used by the Romans and Greeks to flavour and garnish foods.
Parsley is a rich source of vitamin A and also C. Parsley juice should not be taken in quantities more than two ounces at a time, unless mixed with carrot or beet juice. It helps to maintain the blood vessels, particularly the capillaries and arterioles, in a healthy condition. Being an excellent food for the genitourinary tract, it is very valuable in cases of bladder disorders, nephritis, albuminuria, and other kidney troubles.
Raw parsley juice mixed with carrot juice is very effective in every ailment connected with the eyes and optic nerves and will benefit weak eyes, ulceration of the cornea, cataract, conjunctivitis, ophthalmia or haziness of the pupil. Its juice should not be taken singly as it is very strong. It should be mixed with carrot or orange or musumbi juice.
Benefit and uses of Parsley.
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