| A Great Herbal Heart and Blood Pressure Healer! |  |
© By Lena Sanchez
Pleasant and inexpensive. Not a cure-all by any means
but a good start. One to put on your table that is
pleasant to eat as well!
An herb of many talents, Parsley!
Yes, that sprig of green that I see so many leave on
their plate in restaurants!
This herb supplies important vitamins and minerals, for
instance, just ¼ cup of fresh organic parsley provides a third
of your daily vitamin C requirement. It's high vitamin C and
A content also helps fight cancer. Parsley ranks higher than
most vegetable in bistidine an amino acid that inhibits
tumors. In addition, parsley is an excellent source of
potassium, which is important in lowering blood pressure.
Also supplies folic acid, which helps prevent cardiovascular
disease. It also contains calcium, manganese and iron.
Is it any wonder that a Mediterranean diet is one of the known
healthy diets? The average Mediterranean inhabitant eats
lots of parsley in a lot of different dishes!
The Medieval German herbalist St Hildegard of Bingen
prescribed parsley wine to improve blood circulation. It was
believed to help heart conditions. To make parsley wine,
combine 10 - 12 large sprigs of parsley with 1 quart of red or
white wine and 2 teaspoons of white-wine vinegar. Boil for
10 minutes then add 9 ounces of honey. Strain the mixture
and pour into bottles. Take 1 Tbsp. Three times a day
is said to keep the blood circulating.
WARNING: If you are taking blood pressure medications do
Not drink parsley wine as your blood pressure may go too
low!
Tips:
·* Parsley contains essential oils; the most important one,
apiole, is a kidney stimulant. Because these essential
oils can stimulate uterine contractions, pregnant women
should avoid eating large quantities of it. BUT, after the
baby is born, parsley can help tone the uterus and promote
lactation.
·* Don't cook parsley, because heat destroys its valuable
vitamins and minerals. To retain parsley's flavor, chop
the herb just before using and add it to hot foods at the
last minute.
·* Avoid dried parsley, it is far less tasty and less
healthful than the fresh herb.
·* Try the flat leaf variety, also called Italian parsley, It has
more nutrients and a better flavor than curly parsley.
·* Add parsley to compliment a dish, such as potatoes,
smoked salmon, trout, poultry, pasta and vegetables.
·* Freeze fresh parsley to save preparation time in the
kitchen. Wash, zip seal plastic bag. You can then remove
the amount you need with each recipe.
·* To keep parsley fresh, sprinkle it with water, wrapping
it in paper towels and refrigerating it in a plastic bag.
Or place parsley stems in a glass of water, like a bunch
or flowers, and refrigerate.
Eat and enjoy!
Lena
*** Lena Sanchez Author of "Handbook Of Herbs
To Health & Other Secrets," "Antibiotic Alternatives To
Preventing Mega Bacteria," & "Dangers & Secrets Doctors
Refuse To Tell You." Found online at
http://www.antibiotic-alternatives.com and
Editor of "Natural Environmental Health Facts & Your
Home Business Coach" ezine subscribe at
http://www.envirodocs.com/newsletter.htm
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