Parsley, a genus of plants of the family umbrella. Homeland parsley is considered the Mediterranean coast. Already in antiquity
Times parsley grown in Greece. By the Middle Ages this spice became popular in all the countries of Western Europe. For the Greeks, it has long been a symbol of sadness and grief. From it were bouquets, wreaths woven. In Russia, parsley first appeared in the eleventh century. Initially it was used only for medicinal purposes. Currently, this spicy vegetable growing worldwide.
Parsley is the root and leaf. At the root is highly developed root varieties have thin leaf parsley root and inexpressive.
The composition of parsley
Useful properties of this spice determined its rich composition of biologically active components.
One hundred grams of parsley contained 81 grams of water, 4, 5 g protein, 0, 4 g fat, 7, 4 g carbohydrates and 4, 3 g dietary fiber.
The plant contains 5, 4 mg of vitamin A, 0, 14 mg of vitamin B1, 0, 3 mg of vitamin B2, 2, niacin 5 mg, 0, 3 mg vitamin B5, 0, 2 mg of vitamin B6, 116 mg folic acid 166 mg of vitamin C, 3, 7 mg vitamin E, 0, 8 mg vitamin K, 0, 4 mg of vitamin H and 1 g of potassium, 245 mg calcium, 41 mg magnesium, 33 mg of magnesium, 190 g of sulfur, 128 mg of phosphorus 160 g of chlorine, 5, 5 g of iron, 15 g of iodine, 2, 7 g of manganese, 0, 55 mg of copper, 0, 9 mg of zinc and 110 micrograms of fluorine.
Calorie parsley - 53 kcal per 100 g
The benefits of parsley
On the beneficial properties of parsley known since ancient times. Ibn Sina claimed that this vegetable plant has the capacity to dissolve cancerous tumors, it helps cough, difficulty breathing easier, as well as soothes the pain of various origins.
According to the content carotene parsley is not inferior carrots. One hundred grams of the young shoots of the plant contain about two daily allowance of vitamin C.
The use of parsley is its wound-healing, analgesic, antibacterial, anti-inflammatory, choleretic, diuretic and tonic effect. The polysaccharide inulin in its composition normalizes glucose metabolism, reducing the risk of developing diabetes.
An important beneficial feature of parsley is to assist in the assimilation of manganese, which plays an important role in the formation and strengthening of bones.
Parsley is useful in gastritis and peptic ulcer disease, with impaired vision, kidney disease, and any inflammatory processes.
The strengthening of the gums, giving fresh breath and whitening teeth enamel - an important beneficial properties of parsley.
Glycoside apiin in parsley has a diuretic effect. It speeds up the excretion of uric acid salts. Therefore, it is very useful to use in diseases of the joints and gout.
Infusion of plant seeds improves digestion, relieves muscle spasms. He is considered an excellent cholagogue in diseases of the gallbladder and liver. When lice and hair loss in the scalp should be rubbed ointment - extract broth parsley seeds in melted butter or lard.
The juice of the vegetable plants support the normal activity of the thyroid and adrenal glands and helps to strengthen blood vessels. It is recommended to apply in certain eye diseases (ophthalmia, cataracts, conjunctivitis), dropsy, diabetes and inflammation of the urogenital system.
Parsley juice is often added to cosmetic creams, masks, lotions. It perfectly removes puffiness and redness, helps get rid of the inflammation and acne, as well as tones, brightens and protects the skin from wrinkles.
Useful properties of parsley root
At the root of parsley,
as well as other parts, contain essential oils, which include bergapten apiol, coumarin, alliltetrametoksibenzol and 1-Apin. These substances can trigger uterine contractions. Apart from oils, parsley roots contain amino acids, organic acids, sugars and other components.
Parsley root is useful to use in disorders of the digestive tract (flatulence and cramps), gastritis, edema of cardiac origin, decompensated heart diseases, menstrual disorders and painful menstruation, prostatitis and inflammation of the kidneys and bladder.
Furthermore, parsley enhances appetite. With its reduced appetite consumed fresh.
In cosmetology root of the plant is used for the prevention of and removal of freckles, age spots removal.
Terms of collecting parsley
For therapeutic use of the plant harvested in the spring or in August or September (if the plant is growing for the second year). During this period, it contains the greatest amount of useful components. It is believed that parsley should be collected in the first and third phases of the moon, because at that time it contains the largest number of trace elements and energy.
The drying of the material should be in a warm, well-ventilated area. Avoid contact with the sun's rays.
In the dried and frozen herbs can maintain its properties over a year.
Contraindications to the use of parsley
Instead, use parsley in its immoderate use can cause damage to the human body. Thus, caution should be used this spice in exacerbations of kidney disease and bladder, as well as kidney stones. Do not use parsley in pregnancy because it has a strong abortive effect.
Methods of application parsley
Parsley leaves are considered one of the most popular spices. Dried and fresh leaves of the plant are added to pies, salads, fish, meat and vegetable dishes, pasta, cakes, sandwiches, pizzas.
In France, parsley and garlic sauce cook famous persillad.
Italian cooking parsley, garlic and lemon peel prepare gremolata - famous Italian seasoning.
Leaf parsley blends perfectly with rice, potatoes, beef and poultry arena.
Parsley root is most often used in soups and broths.
Root spices varieties are often used in the preparation of various dishes cookery Central and Eastern Europe.