Parsley is a small biennial plant of the Umbrella family, the petals are whitish or yellow-green, and have double or tripled leaves. In its wild form, parsley grows on the Mediterranean coast. Domestic parsley is grown throughout Europe. It is also grown in the southern part of Canada and in the northern United States, in Asia, in Siberia and in the Far East.
Fresh parsley should have bright green leaves and a sturdy stem. The end of the stem should have a fresh cut. If the green leaves have dry leaves, with signs of rot, and also have an unpleasant smell on the side of the cut, this parsley has been stored for several days and the rules are not followed until the conditions of sale of storage.
To prolong the freshness of the vegetables, it is necessary to leave them at room temperature with the stems submerged in cold water, place them in the vegetable section of the refrigerator or freeze them. In this case, there will be a different useful life: 1-2 days, a week, several months, respectively.
Parsley is one of the omnipresent condiments, there are almost no more important ingredients in American, European, African and Oriental cuisine. It is consumed fresh, dry, frozen and very rarely salty. There are two types of ordinary parsley - ordinary and curly parsley. Useful and widely used in both species are roots, leaves, seeds. The parsley leaves are added to sandwiches, salads, spaghetti, pizza, empanadas, meat, fish, mushroom dishes, soups; It is often used in the form of jewelry. The parsley leaf goes well with rice, potatoes, meat and poultry. In southern Europe, parsley is part of the traditional blend of aromatic herbs for making soups or sauces. After cooking, it is removed.
The composition and availability of nutrients. Parsley contains a large amount of various useful substances: vitamins A, C, E, K, B vitamins, folic acid, niacin (vitamin PP), magnesium, potassium, calcium, sulfur, chlorine, phosphorus, sodium, iron, iodine, manganese, copper, zinc, fluorine. Useful and healing properties.
Parsley is a great helper in the absence of good appetite, anemia, anorexia, depression, ulcers and gastritis, with chronic rheumatism and digestive disorders. It is essential to regulate the activity of the liver and kidneys, stimulate the secretion of digestive enzymes, whiten the teeth, strengthen the gums, improve intestinal movements and normalize the metabolism.
In folk medicine, parsley is used to normalize high blood pressure, as an excellent choleretic, tonic and diuretic. It is also used to normalize metabolism and glucose levels, due to the polysaccharide content of inulin in it, it is used to increase manganese absorption, which is very useful for the restoration of bone tissue. You can use the parsley as a refresher for natural breath, which helps to soften even the smell of garlic. For normal functioning of the adrenal glands, the thyroid gland, as well as to strengthen blood vessels, use parsley juice. It is also used in diabetes, conjunctivitis, ophthalmia, cataracts, some diseases of the urogenital area, edema, to improve the cardiovascular system. Use in cosmetology. Widely used for cosmetic purposes.
Due to the content of a large amount of vitamin A, it eliminates swelling, redness, protects and tones the skin from the formation of age wrinkles. Broth made from parsley - a very effective remedy against acne. This decoction is quite easy to do. You should take 50 grams of vegetables, boil them in 500 g of water for about 15 minutes, drain well and cool. The broth should be applied with a swab three times a day. For sensitive skin fit the parsley mask with dandelion. We grind fresh parsley, preferably with stems, we do the same with the dandelions (take proportions 1: 1), mix and insist approximately 12 hours.
Also this mask is good for bleaching the skin from age spots. There is a good mask for the skin around the eyes. You should chop and mix 1 tablespoon of parsley with the same amount of dried sage and rose petals. Then pour boiling water and insist for 2-3 hours. It can be used as a daily use lotion.
Parsley, like other types of vegetables, is contraindicated in certain categories of people and in certain diseases. First, it is pregnant women, especially in the first trimester. Since parsley has a pronounced diuretic effect, its use in large quantities can even cause a miscarriage. Therefore, to avoid these cases, you must exclude these herbs from the diet during pregnancy. As for nursing mothers, the use of parsley is also strictly prohibited.
The fact is that this green contains essential oils that can act on the baby through breast milk. And essential oils can lead to aggression and increased excitability, which is completely undesirable in the case of young children.
The contraindications of parsley consumption also include the presence of diseases such as nephritis, gout and acute cystitis. If a person is prone to the appearance of kidney stones, you should limit the consumption of this product, since the contained oxalates can adversely affect your condition. Do not eat parsley and those that have a greater sensitivity in the skin due to the possible appearance of photodermatitis.
