Parsley: the good leaf

This herb comes packed with taste and health benefits.

Parsley, a member of the celery family, is a native to the Mediterranean region. Its scientific name -- Petroselinum is derived from the Greek word petros which means stone; referring to the plant's habit of growing in rocky places.
It resembles coriander, but has a milder flavour. It is cultivated in numerous forms such as curly, plain Italian, flat-leaf or turnip-rooted Hamburg parsley. Flat-leaf has more flavour and essential oils than curly-leaf parsley and hence is often preferred for cooking.
Due to its significant therapeutic benefits, parsley was first used as herbal medicine and later as food. Parsley has been reported to be an anti-oxidant, anti-microbial, anti-clotting, anti-hyperlipidemic (reducing blood fats and cholesterol), anti-rheumatic and anti-hepatotoxic (liver protective) properties.
Parsley is both nutritious and a storehouse of several vitamins, minerals and many other valuable substances. In fact, parsley consumption has been associated with reduced risk for a number of diseases, including cancer, cardiovascular diseases and digestive disorders particularly indigestion, constipation and flatulence.

Parsley is a good source of vitamin C, vitamin E and flavanoids including quercitin, apiole, myristicin and luteolin. It also possesses terpenes, phthalides, iron, calcium, phosphorous and manganese. Vitamin C and E are powerful antioxidants that help in building a strong immune system, fight chronic diseases and slow ageing. Quercetin and myristin have been shown to possess anti-oxidants and disease fighting properties. Myristin, a volatile aroma constituent of parsley, is a potential cancer protective agent and has been shown to cause nearly 65 per cent inhibition of tumour growth in animal studies. Parsley also contains high levels of flavone 'apigenin', a mutagenic agent which helps suppress lupus, a chronic auto-immune inflammatory condition.
Parsley is a wonderful aid to digestion. Parsley is known to have laxative effects, relieves flatulence, reduces stomach cramps and stimulates appetite. It has also been known to have the ability to shrink small blood vessels and is helpful in treating piles.
Parsley is also known to have liver protective properties. A recent animal study reported that degenerative changes observed in the liver cells of diabetic rats were significantly reduced or disappeared on treatment with parsley.

Its antiseptic properties make it useful in cystitis (inflammation of urinary bladder). Parsley has a tonic effect on the reproductive system and is sometimes used during labour. It is known to be an effective emmenagogue: a substance that induces or hastens menstrual flow and helps to regulate the menstrual cycles.
Folk medicine has a tradition of using parsley to treat different health conditions. Tea made from leaves or roots (of parsley) can be used to treat jaundice, coughs, menstrual problems, rheumatism, kidney stones and urinary infections. Juice from parsley soothes conjunctivitis and other eye inflammations.
Both seeds and dried roots of parsley are used as spices. The essential oil, distilled mainly from seeds, has a warm, spicy, herbaceous scent. The parsley leaf oil is also used extensively for garnishing and seasoning. Parsley leaves are used as a flavouring and as a garnish either dried or fresh, in soups, meat dishes, poultry, fish and as stuffing.
Source: Ishi Khosla/Indian Express