Parsley

Parsley is perhaps one of the most commonly used but therapeutically under-rated of all herbs. How often one sees a dish in a restaurant garnished with parsley, and the waiter leaves the parsley on the serving dish or the customer rejects it as mere decoration.

Parsley contains more vitamin C than any other standard culinary vegetable, with 166mg per 100g (4oz). This is three times as much as oranges and about the same as blackcurrants. The iron content is exceptional with 5.5mg per 100g (4oz), and the plant is a good source of manganese (2.7mg per 100g) and calcium (245mg per 100g). It is also exceptionally high in potassium, with one whole gram of potassium in 100g (4oz).

Parsley also possesses chlorophyll that is naturally derived from the rich organic soil it is grown in, along with natural sunlight and environmental conditions. I know many people reading this gulp down one or two ounces of wheat grass juice a day at $2.50 an ounce. You can attain many of the same benefits of wheat grass in parsley, or for that matter almost any green vegetable. The wheat grass that people buy in health food stores is grown in a tray under lights and never sees the sun or the soil needed to create a healthy source of vitamins, chlorophyll, minerals and other nutritional sources you would expect for $2.50 an ounce. I laugh at the morning "health guru's" who gulp down a double shot of wheat grass right before they eat their bagel and cream cheese and a double caramel latte.........If you really want the nutritional value of chlorophyll, juice and eat locally grown green vegetables and especially parsley.

Parsley is a valuable therapy for kidney stones, as a diuretic, for rheumatism, menstrual insufficiency and as a general stimulant. It settles the stomach and improves the appetite. The high content of vitamin C is not only useful in its own right, but also assists the absorption of the valuable quantity of iron.

Parsley juice, being an herbal drink, is quite powerful and is usually taken in quantities of about 2 fl oz (50ml) three times a day and is best mixed with other juices. I typically juice parsley, beets and the tops, red cabbage, kale, spinach, carrots and dandelions.

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