PARSLEY
Carum petroselinum
Petroselinum sativum Parsley was widely used in ancient Greek and Roman civilizations as a ceremonial and decorative herb but its medicinal properties were not understood then. Parsley is an excellent source of Vitamin C, iron, manganese, and potassium. The next time you see a sprig of parsley on a dish at a restaurant as garnishing, do not put it aside. This tiny herb is more than just a decorative garnish and has tremendous therapeutic properties. Parsley juice is used to treat kidney stones; as a diuretic, for rheumatism, for menstrual insufficiency, and as a general stimulant. It also soothes the stomach and increases the appetite.
The high quantity of Vitamin C aids in the absorption of iron. Parsley juice is a powerful herbal drink and should be taken three times a day, mixed with other juices. PARSNIP
Pastinaca sativa Parsnip has been cultivated in Europe for centuries and was an important source of carbohydrates before the advent of potatoes. The vegetable is rich in sugar and has a sweetish taste. The Elizabethans used parsnips mixed with honey and spices as a sweetmeat. The sugar in parsnip is stored in the form of sucrose, which is beneficial to the body in its natural form. It is not as fattening as potatoes, and is good for stomach and kidney disorders. Parsley is an herb that is commonly used in cooking as a seasoning of flavoring ingredient. Parsley is native to regions around the Mediterranean Sea. Parsley has been use for centuries as a medicinal plant and forms one of the basic ingredients of many medieval medicinal therapies and substances. Parsley is consumed in extremely small quantities per serving, with the quantities often being less than 10 grams. This is because it has a strong flavor and is used as a flavoring rather than a main ingredient. Parsley may be mixed with other herbs as well to form delicious dishes. Parsley may be available as loose leaves or in powdered or crushed form. In general, fresh parsley purchased from a local farmer’s market will be more nutritious and flavorful than pre processed parsley that has been packaged. From a nutritional point of view, parsley offers an individual a huge serving of vitamin K from its small portion. Even this small serving of parsley is capable of supplying more than 15% of the vitamin C requirement and up to 15% of the vitamin A requirement based on the average daily dietary requirements of an adult human. The serving of vitamin K is, in fact, more than the daily requirement of the individual. Parsley is also a rich source of iron, something that is important for the health of the individual. There are numerous parsley health benefits that make this one of the most nutritious additive ingredients to a dish. Apart from the culinary benefits of parsley, one will also enjoy these benefits. One of the most important parsley health benefits is its supply of anti oxidants. There is a lot of modern research that suggests that the consumption of anti oxidants is extremely useful for the health of an individual. Anti oxidants help in the process of neutralizing free radicals. Free radicals are the cells that float around the body and cause numerous health problems over time. Therefore, a regular dose of anti oxidants is essential for the good health of the individual. Parsley health benefits stretch beyond the supply of anti oxidants as well. Parsley is also recommended for an individual when it comes to his or her cardiac health. The various vitamins present in parsley make it useful in tackling problems that, over time, could cause damage to the cardiac system. These problems include the development of blockages in blood vessels. When one talks of the parsley health benefits, it is important to know that these benefits accrue over time. There is no nutrient that can benefit the body with a single day’s consumption. The addition of parsley to the diet as a garnish or side ingredient is therefore important as this will lead to a regular supply of nutrients to the body. Naturally, a balance is required in all aspects of nutrition and this applies to the quantity of parsley consumed as well. There are no specific parsley recipes. However, most continental dishes go well with parsley as a seasoning. Parsley is completely different from parsnip which is a vegetable root that may be consumed in various dishes.
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