Parsley (Petroselinum crispum) is native to the Mediterranean region which is apparent in its common use among Greek and Italian dishes.
Growing:
Pasley us often seen in curly leaf and flat leaf varieties. It can be grown in a large pot inside on a window sill with partial morning sun or outside.
Harvesting:
To use your parsley fresh harvest it slowly throughout the season by cutting the outer stalks of the plants just above ground level to encourage additional growth. Harvesting the leaves from the top of the plant will reduce your yield. Once it begins to flower it will usually die off however it can last well into the cold months and even through a light frost. It can be harvested and dried for use throughout the winter my hang drying it and storing the leaves in a spice container.
Uses:
Parsley contains many valuable nutrients, chlorophyll, folate, vitamins A,C, & K, and iron. It is known for its ability to freshen breath and may be useful for treating chronic halitosis.
Parsley has three main medicinal uses:
It is an effective diuretic helping to eliminate excess fluid build up.
It may also be useful for clearing and preventing kidney stones, as it is thought to flush out the urinary tract.
* Treatments for kidney stones should always be supervised by your care provider.
It is an emmenagogue which means it can help stimulate menstruation.
It is a carminative which helps to eliminate gas and colic pains.
Contraindications:
People with kidney conditions or those retaining fluid due to heart conditions should not consume medicinal amounts or parsley.
Pregnant women should not consume medicinal amounts of parsley, but may enjoy it as part of a culinary preparation.
