Healing Plants – PARSLEY
Composition of parsley : annual or biennial herbaceous plant of the Umbelliferae family. From 15 to 50 centimeters tall, with bulbous roots (like carrots), l branches almost from the base of the stem, ending with yellowish flowers in umbels (up 20 to 25 radios each). The whole plant gives off an odor stimulant and aromatic.
Location: They originated in South East Europe. It is cultivated in gardens (common parsley leaves and the thick root of the bulb) and also appears in rocky places near the villages.Harvesting: Flowering period is from June to August and the leaves are harvested from June to November. Fruits from August to November and the following October to November. The roots are dried and stored after the fruits once formed.
Properties of parsley: The leaves are used increasingly parsley as a seasoning for making sauces and seasoning stews and roasts. Along with the garlic, is a highly valued partner in the culinary arts.
Its active ingredients include: essential oil (oleum petroselini – with apiol and myristicin – 7% and 5% ensemillas roots), a glycoside (the apiina), flavones, vitamins C and A.
These principles give this plant diuretic, stomach, expectorant and stimulating appetite. Some authors report aphrodisiac by eating parsley. Root infusions are recommended 3 or 4 teaspoons in water added.
Infusions of leaves and seeds are used for coughs, jaundice, amenorrhea, and dysmenorrhea. At higher ratios can be toxic.
Source: www.alimentacion-sana.com.ar/informaciones/plantas%20que%20curan.htm
image source: http://mcaaron.files.wordpress.com/2009/08/h-395×298-parsley.jpg