PARSLEY, Petroselinum sativum

A lady in one of our herb classes told of an experience she had with parsley. We had been studying about parsley and what a great herb it was as a diuretic.

One night, she got a phone call from her brother-in-law. He told her if she wanted to see her sister while she was still alive, she would come right away, because her sister had a dropsy very bad; she was in and out of consciousness and they had not given her long to live.

She caught a plane night and went to be with her sister. She cried when she saw her sister all swollen and lying there unconscious. The next morning, she set out to find a health food store and got some parsley root and some glycerin. She hurried home and made up some parsley tea and concentrated it down. She started to give some parsley tea to her sister. Then she took some parsley tea and added some glycerin to it. She soaked a towel in this tea while it was still hot, and put it over the swollen areas. As it cooled down, she would change the towel and cover the swollen area with a cold water towel for a few minutes. This process was repeated al day until she had to got catch her plane for home. The husband repeated the process all that night and part of the next day. The following morning, she got a phone call from her sister thanking her for saving her life.

Parsley has a wonderful history. The ancient Greeks believed that its growth started on the grave of one of their great heroes. Archemorus. They left parsley bouquets on stone altars on the road to battles. They decorated the heads of their heroes with it, and the brides always wore parsley but most important of all, they ate a lot of it. Today it is cultivated all over the world as a nutritious salad herb.

“Sweet and grateful to the stomach is parsley” wrote Galen, a noted physician who lived some eighteen hundred years ago. It seems that he had figured good digestion had to start with a sweet, not sour, stomach.

The fresh leaves of parsley can almost be considered as a vitamin and mineral supplement. Parsley is very rich in vitamins A and C. There are over 22,500 units of vitamin A in an ounce of parsley, but the same amount of carrots has only 1,275 units of A. parsley has about four times as much vitamin C as an equal weight of oranges and pound-for-pound, there is about five times as much iron in parsley as there is in spinach. This beautiful green herb has more calcium and phosphorus than most herbs. It’s also a good source of manganese, potassium and some B vitamins—and, it’s loaded with chlorophyll.

A man told me about being in the hospital for six weeks with a kidney infection and not making much improvement. Someone told his wife about parsley for the kidneys, so she asked the doctor if she could bring him some parsley tea. The doctor said, “It won’t hurt, but it won’t help him either.” They released the man after a couple of days on parsley tea.


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