We are searching data for your request:
Upon completion, a link will appear to access the found materials.
A freshly squeezed orange juice or a bunch of parsley? The parsley it is among the herbs richest in vitamin C, more than citrus fruits of which it is just more difficult to consume. Also because we, no one knows why, have relegated the parsley to the role of extra, of seasoning and very often of simple embellishment of dishes.
The parsley instead it should be consumed in large quantities because it has many health properties and is a natural remedy to lack of appetite and weakness. Other than a beautifier, parsley makes salads, omelettes, meats and fish tasty. It is also great natural remedy against bad breath and if you have exaggerated with garlic (another fantastic herb) chew a little parsley so as not to upset those around you.
There root of the parsley it is considered one of the five aperitif roots greater, together with fennel, asparagus, celeriac and holly. In fact the parsley it is an excellent appetite stimulant and is particularly good for the anemic, the inappetent, the convalescent and as natural remedy against weakness.
Well consume parsley, even a lot, but trust only the cultivated one. The parsley it is in fact related to the infamous hemlock to which it also resembles a lot, especially for the jagged leaves and the arrangement of the flowers in small umbrellas. To distinguish the parsley from hemlock in the wild you have to be a true expert in botany, who is not bets on cultivated parsley.
Even in the garden, however, the hemlock between parsley. A good precaution is to smell the plant after rubbing a leaf between your fingers: the hemlock it is recognized by the unpleasant smell of cat pee, while the parsley true has an unmistakable aroma.
Other relatives of the parsley - which is also called petrosellino, petrosillo, persemolo - are fennel and celery: the Latin name Petroselinum literally means celery of the stones. The parsley in the garden it is sown from February to August, broadcast, on a soil rich in humus.
After sowing it is good to cover the parsley seeds with soil mixed with wood sawdust (the seeds should not be buried). The leaves of parsley they can be harvested as they grow and used for the kitchen or natural pharmacy. The roots, on the other hand, should be picked for a year, in autumn. The seeds should be taken from two-year-old plants.
The parsley as natural remedy (it is also diuretic and febrifuge) can be consumed in infusion (fresh leaves to aid digestion), decoction (of roots or seeds as a diuretic), in fresh juice (up to a glass a day), dry leaves (two pinches per day), herbal tea (leaves), hand baths and foot baths (fresh leaves) and poultices (chopped leaves against pain and insect bites).