Post by Jen on Jan 14, 2006 16:29:31 GMT 1
Parsley (Petroselinium crispum)
Plant family: Apiaceae (parsley family).
Click the link below to see a picture of Parsley
home.vtown.com.au/dbellamy/herbs/images/parsley.jpg
Most people know Parsley, usually as a garnish on foods, but there is so much more to this wonderful Herb than meets the eye.
Medicinal Properties:
• Natural vitamin and mineral supplement
• Diuretic
• Digestive tonic
Parsley contains volatile oils, flavonoids, proteins, iodine, magnesium, vitamins A, C and E and high levels of iron, and is a benefit to any diet. The volotile oil relieves griping pain and flatulence and is a strong uterine stimulant. Parsley Leaves can be infused in boiling water to make a tea which has a reputation as a carminative and an aid to digestion. You can use a teaspoonful of dried Leaves or 2 teaspoonfuls of fresh Leaves to a cup of boiling water. The Seeds have a much stronger diuretic action than the Leaves and can be used in the treatment of gout, rheumatism and arthritis. Parsley acts by encouraging the flushing out of waste products from the inflamed joints, and the waste’s elimination via the kidneys, helping to detoxify the body and improve circulation of blood to the muscles and joints. Add one teaspoonful of Seeds to one cup of boiling water and drink 2 or 3 times a day. Parsley Root is more commonly prescribed than the Leaves and Seeds for the treatment of cystitis, though I have not personally used it for this purpose so I would recommend doing some research if you wish to know more about this treatment.
Parsley is also known to aid menstruation, as in stimulating a delayed period and in relieving menstrual pain.Medicinal Action:
It contains a lot of anti-oxidant and cardio-protective nutrients in addition to volatile oils and flavonoids. Parsley is also a very good source of three things that are important for disease-prevention: vitamin C, beta-carotene, and folic acid.Uses:
As a medicinal plant, it has traditionally been used as an antispasmodic, carminative, diuretic, emmenagogue, and stomachic. It has also been used as a remedy for asthma, conjunctivitis, dropsy, fever, and jaundice. The essential oil of parsley seed has been reported to stimulate hepatic regeneration
CAUTION:
Parsley Leaves are safe to use at normal consumption levels, but excessive quantities of Seeds are toxic. DO NOT take the Seeds during pregnancy or if suffering from kidney disease.
A leaf infusion is good for hair, skin and eyes. Leaves, root and seeds are diuretic, renovate free radicals and reduce the emission of histamine. They ease rheumatism, promote the digestion and strengthen the uterus musculature after childbirth. Leaf bandages soothe sprains and cuts.
Magical Properties:
I don’t actually know of any magical properties except for its beautiful, lush greeness and the eating of it. I would welcome any comments of its magical uses.
Description:
Parsley is considered to be the world’s most popular herb. The name comes from a Greek word meaning “rock celery”. It is a biennial plant that returns year after year once it is well established. It has a tap root and powerful stalks, triangular, jagged, curly leaves, umbels with small, creamy-white flowers and aromatic seeds. There are three cultivated varieties: Var. latifolium (broad-leaved) and var. crispum (curly-leaved) are grown for their leaves, and var. tuberosum is grown for its root.
Harvest:
The two-year-old roots are used, as well as the leaves, and the seeds produce oil called Apiol. The leaves are harvested before the plant blossoms, the root and seeds after.
Cultivation:
Parsley requires ordinary, good soil that is well-worked, but moist soil and a partially-shaded position is best. You can add a little soot to the soil.
For a continuous supply, three sowings are necessary (providing you live where the weather permits it): One early in February, one in April or early in May, and one in July or early August. Plant them in a sheltered position, with a southern exposure. Any seed sown in February take several weeks to germinate, often as long as a whole month. The main sowing is often done in April; it grows faster then and provides material for cutting throughout the summer. A mid-August sowing will bring good plants for placing in cold frames for winter use.
The seeds should be very slightly covered, not more than 1/2 inch deep and thinly distributed; if in drills, these should be 1 foot apart. It is not necessary to sow the seed where the plants are to be grown, when the seedlings are large enough, they can be pricked out into rows. You can for example start them indoors.
When the seedlings are about an inch high it’s important to thin them out a bit, to about 8 inches between the plants. A well-grown plant will cover almost a square foot.
Water liberally in dry weather, a sheltered position is best because the plants are liable to get burnt in very hot and dry weather. Keep the weeds away and frequent dressings are an advantage.
If the growth becomes coarse, cut off all the leaves and water well. This will bring a new growth of fine leaves, and may always be done when the plants have grown to a good size, as it encourages a stocky growth.
Soon after the old or last year's plants begin to grow again in the spring, they try to blossom, but if you remove the flower stems immediately, and then dress and water the plants top, they will remain productive for some time. Renew the beds every two years, as the plants die down at the end of the second season.
When sowing Parsley to stand the winter, a plain-leaved variety will often be easier than the curled or mossy sorts, because the curly leaves retain both snow and rain, and therefore don’t do well with frost. Plain-leaved Parsley is much hardier, and will survive even a severe winter.
Where you want curled Parsley and there is no sufficiently sheltered spot for it, you can often save it by placing a frame-light over the bed during severe weather, or place them in cold frames. You must be careful with all Parsley plants grown in frames, to pick off all dead leaves when noticed. The soil should be stirred with a pointed stick between the plants now and then, to prevent it from becoming sour. At every opportunity (favorable weather), you should let a good deal of air in. Remove the light altogether on sunny days.
Companions: Angelica, Artichoke, Asparagus, Basil, Lovage, Potato, Rhubarb, Roses, Tomatoes
Antagonists (Don’t plant close to): Lavender
Plants May Be Good Companions Because:
a. They like the same soil and weather conditions
b. One helps the other by loosening the soil for its roots
c. One gives welcome shade and protection to its companion
d. One attracts an insect that is beneficial to the other
e. One deters a pest that habitually attacks the other – for instance sage, rosemary, thyme repel the cabbage butterfly; onions and leeks repel the carrot fly.
f. One may leave a residue in the soil that benefits its companion.
Recipes:
Tonic I
1 tsp of dried Parsley
1 tsp of Fennel seeds
1 tsp of Roman Chamomile
6 dl (~20.3 fl oz) of water
Boil the water in a rust free kettle, place the herbs in a bowl and pour the water over them. Cover with a lid and leave for 10-20 minutes, strain. Lasts for 1-2 days in the refrigerator. Rinse the cleansed skin with the herbal water, or use a piece of cotton. Let it dry.
Refreshing steam bath
1 tsp of dried Parsley
1 tsp of dried Rosemary
1 tsp of dried Mint
1 tsp of dried Marigold leaves
1 tsp of dried Roman Chamomile
1½ l (~50.7 fl oz) of boiling water
Parsley wine
450 g (~0.99 lbs) of parsley
4 l (~1.06 gallons) of boiling water
28 g (~0.99 oz.) of scraped and chopped ginger
1.5 kg (~3.3 lbs) of sugar
2 lemons/oranges (juice and thin peel)
15 g (~0.53 oz.) of fresh yeast
1 slice of toast
Put the parsley in a big container and pour the boiling water over it. Cover and let it sit for 24 hours. Strain the liquid into a pot, add ginger and fruit peel and let it boil for 25 minutes. Put sugar and fruit juice in a big container, pour the liquid over it and let the sugar dissolve. Let the fluid cool and spread the yeast over the slice of toast. Let the toast float on the surface.
Cover and let it sit for 5 days (not too hot or dry). Strain and bottle. Put the caps on loosely. If there’s no sign of the yeast ‘working’ after a few days you can tighten the caps. The wine doesn’t taste parsley at all; I’ve tried it myself
Origin/History:
The plant comes from Southern Europe (probably east of the Mediterranean) and became popular further north in the middle ages, when it was commonly present in monasteries and Imperial gardens.
In Greek mythology, parsley is said to have sprung from the Greek hero, Crchemorous. Winners at the ancient games were crowned with parsley. Parsley was used as both flavoring and garnish in Roman and Greek times. It is used as a symbol of spring and rebirth in the Hebrew celebration of Passover. Parsley was used when Hippocrates was alive as a medicine believed to help rheumatism, relieve kidney pains, and improve general health.
Nowadays, two different varieties are grown: Root parsley (var. tuberosum) has a tender, edible root which is used as aromatic vegetable, and leaf parsley is cultivated for its leaves, which are used as garnish in many European countries
Sources:
www.botanical.com/botanical/mgmh/p/...rsle09.html#cul
www-ang.kfunigraz.ac.at/~katzer/eng...l?Petr_cri.html
www.hort.purdue.edu/newcrop/med-aro...ts/PARSLEY.html
www.geocities.com/Athens/Atrium/592...istoryherbs.htm
www.allotments.btinternet.co.uk/complants.htm
www.allotments.btinternet.co.uk/complants.htm
www.itv.com/page.asp?partid=729
www.globalpsychics.com/lp/Superstit...arsley_list.htm
home.no.net/heksebok/
Compiled by hedgewitch and Linda ;D
Plant family: Apiaceae (parsley family).
Click the link below to see a picture of Parsley
home.vtown.com.au/dbellamy/herbs/images/parsley.jpg
Most people know Parsley, usually as a garnish on foods, but there is so much more to this wonderful Herb than meets the eye.
Medicinal Properties:
• Natural vitamin and mineral supplement
• Diuretic
• Digestive tonic
Parsley contains volatile oils, flavonoids, proteins, iodine, magnesium, vitamins A, C and E and high levels of iron, and is a benefit to any diet. The volotile oil relieves griping pain and flatulence and is a strong uterine stimulant. Parsley Leaves can be infused in boiling water to make a tea which has a reputation as a carminative and an aid to digestion. You can use a teaspoonful of dried Leaves or 2 teaspoonfuls of fresh Leaves to a cup of boiling water. The Seeds have a much stronger diuretic action than the Leaves and can be used in the treatment of gout, rheumatism and arthritis. Parsley acts by encouraging the flushing out of waste products from the inflamed joints, and the waste’s elimination via the kidneys, helping to detoxify the body and improve circulation of blood to the muscles and joints. Add one teaspoonful of Seeds to one cup of boiling water and drink 2 or 3 times a day. Parsley Root is more commonly prescribed than the Leaves and Seeds for the treatment of cystitis, though I have not personally used it for this purpose so I would recommend doing some research if you wish to know more about this treatment.
Parsley is also known to aid menstruation, as in stimulating a delayed period and in relieving menstrual pain.Medicinal Action:
It contains a lot of anti-oxidant and cardio-protective nutrients in addition to volatile oils and flavonoids. Parsley is also a very good source of three things that are important for disease-prevention: vitamin C, beta-carotene, and folic acid.Uses:
As a medicinal plant, it has traditionally been used as an antispasmodic, carminative, diuretic, emmenagogue, and stomachic. It has also been used as a remedy for asthma, conjunctivitis, dropsy, fever, and jaundice. The essential oil of parsley seed has been reported to stimulate hepatic regeneration
CAUTION:
Parsley Leaves are safe to use at normal consumption levels, but excessive quantities of Seeds are toxic. DO NOT take the Seeds during pregnancy or if suffering from kidney disease.
A leaf infusion is good for hair, skin and eyes. Leaves, root and seeds are diuretic, renovate free radicals and reduce the emission of histamine. They ease rheumatism, promote the digestion and strengthen the uterus musculature after childbirth. Leaf bandages soothe sprains and cuts.
Magical Properties:
I don’t actually know of any magical properties except for its beautiful, lush greeness and the eating of it. I would welcome any comments of its magical uses.
Description:
Parsley is considered to be the world’s most popular herb. The name comes from a Greek word meaning “rock celery”. It is a biennial plant that returns year after year once it is well established. It has a tap root and powerful stalks, triangular, jagged, curly leaves, umbels with small, creamy-white flowers and aromatic seeds. There are three cultivated varieties: Var. latifolium (broad-leaved) and var. crispum (curly-leaved) are grown for their leaves, and var. tuberosum is grown for its root.
Harvest:
The two-year-old roots are used, as well as the leaves, and the seeds produce oil called Apiol. The leaves are harvested before the plant blossoms, the root and seeds after.
Cultivation:
Parsley requires ordinary, good soil that is well-worked, but moist soil and a partially-shaded position is best. You can add a little soot to the soil.
For a continuous supply, three sowings are necessary (providing you live where the weather permits it): One early in February, one in April or early in May, and one in July or early August. Plant them in a sheltered position, with a southern exposure. Any seed sown in February take several weeks to germinate, often as long as a whole month. The main sowing is often done in April; it grows faster then and provides material for cutting throughout the summer. A mid-August sowing will bring good plants for placing in cold frames for winter use.
The seeds should be very slightly covered, not more than 1/2 inch deep and thinly distributed; if in drills, these should be 1 foot apart. It is not necessary to sow the seed where the plants are to be grown, when the seedlings are large enough, they can be pricked out into rows. You can for example start them indoors.
When the seedlings are about an inch high it’s important to thin them out a bit, to about 8 inches between the plants. A well-grown plant will cover almost a square foot.
Water liberally in dry weather, a sheltered position is best because the plants are liable to get burnt in very hot and dry weather. Keep the weeds away and frequent dressings are an advantage.
If the growth becomes coarse, cut off all the leaves and water well. This will bring a new growth of fine leaves, and may always be done when the plants have grown to a good size, as it encourages a stocky growth.
Soon after the old or last year's plants begin to grow again in the spring, they try to blossom, but if you remove the flower stems immediately, and then dress and water the plants top, they will remain productive for some time. Renew the beds every two years, as the plants die down at the end of the second season.
When sowing Parsley to stand the winter, a plain-leaved variety will often be easier than the curled or mossy sorts, because the curly leaves retain both snow and rain, and therefore don’t do well with frost. Plain-leaved Parsley is much hardier, and will survive even a severe winter.
Where you want curled Parsley and there is no sufficiently sheltered spot for it, you can often save it by placing a frame-light over the bed during severe weather, or place them in cold frames. You must be careful with all Parsley plants grown in frames, to pick off all dead leaves when noticed. The soil should be stirred with a pointed stick between the plants now and then, to prevent it from becoming sour. At every opportunity (favorable weather), you should let a good deal of air in. Remove the light altogether on sunny days.
Companions: Angelica, Artichoke, Asparagus, Basil, Lovage, Potato, Rhubarb, Roses, Tomatoes
Antagonists (Don’t plant close to): Lavender
Plants May Be Good Companions Because:
a. They like the same soil and weather conditions
b. One helps the other by loosening the soil for its roots
c. One gives welcome shade and protection to its companion
d. One attracts an insect that is beneficial to the other
e. One deters a pest that habitually attacks the other – for instance sage, rosemary, thyme repel the cabbage butterfly; onions and leeks repel the carrot fly.
f. One may leave a residue in the soil that benefits its companion.
Recipes:
Tonic I
1 tsp of dried Parsley
1 tsp of Fennel seeds
1 tsp of Roman Chamomile
6 dl (~20.3 fl oz) of water
Boil the water in a rust free kettle, place the herbs in a bowl and pour the water over them. Cover with a lid and leave for 10-20 minutes, strain. Lasts for 1-2 days in the refrigerator. Rinse the cleansed skin with the herbal water, or use a piece of cotton. Let it dry.
Refreshing steam bath
1 tsp of dried Parsley
1 tsp of dried Rosemary
1 tsp of dried Mint
1 tsp of dried Marigold leaves
1 tsp of dried Roman Chamomile
1½ l (~50.7 fl oz) of boiling water
Parsley wine
450 g (~0.99 lbs) of parsley
4 l (~1.06 gallons) of boiling water
28 g (~0.99 oz.) of scraped and chopped ginger
1.5 kg (~3.3 lbs) of sugar
2 lemons/oranges (juice and thin peel)
15 g (~0.53 oz.) of fresh yeast
1 slice of toast
Put the parsley in a big container and pour the boiling water over it. Cover and let it sit for 24 hours. Strain the liquid into a pot, add ginger and fruit peel and let it boil for 25 minutes. Put sugar and fruit juice in a big container, pour the liquid over it and let the sugar dissolve. Let the fluid cool and spread the yeast over the slice of toast. Let the toast float on the surface.
Cover and let it sit for 5 days (not too hot or dry). Strain and bottle. Put the caps on loosely. If there’s no sign of the yeast ‘working’ after a few days you can tighten the caps. The wine doesn’t taste parsley at all; I’ve tried it myself
Origin/History:
The plant comes from Southern Europe (probably east of the Mediterranean) and became popular further north in the middle ages, when it was commonly present in monasteries and Imperial gardens.
In Greek mythology, parsley is said to have sprung from the Greek hero, Crchemorous. Winners at the ancient games were crowned with parsley. Parsley was used as both flavoring and garnish in Roman and Greek times. It is used as a symbol of spring and rebirth in the Hebrew celebration of Passover. Parsley was used when Hippocrates was alive as a medicine believed to help rheumatism, relieve kidney pains, and improve general health.
Nowadays, two different varieties are grown: Root parsley (var. tuberosum) has a tender, edible root which is used as aromatic vegetable, and leaf parsley is cultivated for its leaves, which are used as garnish in many European countries
Sources:
www.botanical.com/botanical/mgmh/p/...rsle09.html#cul
www-ang.kfunigraz.ac.at/~katzer/eng...l?Petr_cri.html
www.hort.purdue.edu/newcrop/med-aro...ts/PARSLEY.html
www.geocities.com/Athens/Atrium/592...istoryherbs.htm
www.allotments.btinternet.co.uk/complants.htm
www.allotments.btinternet.co.uk/complants.htm
www.itv.com/page.asp?partid=729
www.globalpsychics.com/lp/Superstit...arsley_list.htm
home.no.net/heksebok/
Compiled by hedgewitch and Linda ;D
