Parsley
No plate of super healing protection is complete without a red hot antioxidant on it, and parsley, by sprig, bunch or teacupful, more than fills the bill.
Parsley, thought to have originated in Southern Europe, was once thought to possess magical properties. There are over 30 varieties, some grown only for the stems, others only for the root. It is one of the few herbs used universally. So popular is parsley in the Middle East, it is served as a salad green.
Parsley supplies important vitamins and minerals in our diet. For instance, just ΒΌ cup of fresh parsley provides a third of your daily vitamin C requirement. Its high vitamin C and A content also help fight cancer.
Parsley actually ranks higher than most vegetables in histidine, an amino acid that inhibits tumors. In addition, parsley is an excellent source of potassium, which is important in lowering blood pressure. And folic acid, which may help prevent cardiovascular disease. Finally, it contains some calcium, manganese and iron.
Parsley is a diuretic that purifies the blood and accelerates the excretion of toxins. It stimulates appetite and aids digestion and metabolism.
The herb can also ease bloating, stomach cramps and nausea, as well as relieve arthritis symptoms. Eaten regularly, it reduces heart rate and lowers blood pressure. To keep your breath fresh, chew on fresh parsley leaves. And for treatment of kidney stones, brew up some parsley tea.
Parsley also contains essential oils, the most important one, apiole, is a kidney stimulant. Because these essential oils can stimulate uterine contractions, pregnant women should avoid eating large quantities of it. But after the baby is born, parsley can help tone the uterus and promote lactation.
Parsley is a biennial herb that can reach 3 feet, and will grow in almost any climate, common parsley varieties include the Italian, Extra Curled Dwarf, Emerald, Moss Curles or Green Velvet, Italian, Hamburg, and French. Look for fresh, bright, green sprigs.
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