Parsley
Parsley is a familiar kitchen herb in the United Kingdom, since it is easy to grow and makes an ideal container plant. The bright green curly leaves are widely used in cooking and as a garnish. Flat-leaved or Italian parsley (Petroselinium crispum var. neapolitanum) tends to have darker green leaves. They are an excellent source of vitamins A, C an E and iron.
Parsley can be toxic in large quantities, particularly as an essential oil; it should not be used during pregnancy or by those with kidney disease. Excesses may lead to nerve inflammation, liver and kidney problems and cause abortion.
Species information
Distribution: Cultivated worldwide
Habitat: Grow in deep, well-drained soil in sunny position.
Form: Herb
Scientific name: Petroselinum crispum (Miller) A.W.Hill (Umbelliferae)
Parsley stimulates the digestion, relaxes spasms and reduces inflammations. It is used for menstrual, urinary and gynaecological complaints. Rubbing the leaves onto insect bites can help to soothe them.
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