Parsley
Origin
The parsley is original basin Mediterranean. Its use dates back over two thousand years. The ancient Greeks said when someone was going to die, "this person needing to use salsa." The Romans, the first to use it there in high scale, placed on plates, including to avoid contamination and intoxication. It was brought to the New World in the century XVII, where it became very popular to use in cooking.
The origin of name is from the Latin Petroselinum, Petra is a Greek word meaning "rock" or "stone" and selinum designating the Umbelliferae plants near the celery. But it is possible that the name evoke the medicinal use of the plant is that is used against the calculations of the kidneys and vesicles.
The origin of name is from the Latin Petroselinum, Petra is a Greek word meaning "rock" or "stone" and selinum designating the Umbelliferae plants near the celery. But it is possible that the name evoke the medicinal use of the plant is that is used against the calculations of the kidneys and vesicles.
Parsley in a glass can decorate the kitchen before to be chopped.
Benefits and Precautions
The juice of fresh parsley is rich in vitamins and their cellulose helps the bowel movement, every 200 grams of parsley contains 6,000 units of vitamin B and 200 mg of vitamin C. Besides its wide use decorative above the plates, parsley provides several health benefits. It is a good source of antioxidants (especially luteolin), folic acid, vitamin C, and vitamin A. The health benefits reported are: anti-inflammatory properties and improves the immune system.
It has a beneficial effect on the digestive tract, stimulates appetite and helps digestion. It is used to stimulate kidney function and popular tradition says that can be used to regulate the menstrual cycle. By its action on the uterus, however, the parsley should not be consumed in excess by pregnant women. It is safe in normal quantities of food, but in large quantities it can have an effect of inducing labor. Should be avoided by those with kidney inflammation and pregnant women.
The parsley is rich in vitamins A, B and C as well as minerals and oligo-elements as potassio, calcium, phosphorus, iron and magnesium. It is good to relieve stomach pains, and eliminate gas from the stomach and intestine. This vegetable operates in urinary disorders by being a natural diuretic - which helps blood vessels to remove excess liquid.
Parsley is also anticancer due to its high concentration of antioxidants. It should always be part of salads because it acts as an internal deodorant.
The juice of salsa when applied in drops, relieve earache. The leaves in poultices, are anti-inflammatory. And when used in bullet form, acts as a calming of the eyelids and eyes, mouth and deodorant controller skin oils.
Cultivation
It is a simple plant that can be planted anywhere in the garden or even in pots. It can support less 40 degrees Celsius. Can germinate within 2 or 3 weeks. The smooth parsley has more properties than beaded. The space recommended between future plants is 20 to 30 cm.
- 1 tablespoon supplies a third of the daily needs of this food. We can use it chopped over the food in plate that we eat.- It can be used for decorating: the kitchen, placing the packet in a glass of water to be chopped or the full leave to decorate recipes,
- The crushed leaves soothe insect bites and brighten the skin.
- It can be chewed to freshen breath.
- Preferably must be used when just chopped and not cooked because heat destroy vitamins. How has the ability to withstand cold can poke around the deck, put in a container and store in the refrigerator for a 3 or 4 days. They say it supports up to be frozen, but we see no need for this, we can use it fresh if we chopped and put in a container in the refrigerator.
Parsley, is better we eat before we really need. It is tasteful, open the apetite and decorate!
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