LATIN NAME: Petroselinum crispum
PARTS USED: Leaves, stems, roots, and seeds
CULTIVATION: Parsley is a hardy biennial. It doesn't transplant well, so sow the seeds where you wish it to grow. Cut the flowers off as they appear the second year or you will have all flower and no leaves.
COSMETIC USES: Add parsley infusions to your bathwater to soothe and cleanse.
CULINARY USES: Everyone is familiar with the soggy piece of curly parsley that appears on your plate in restaurants. Curly parsley is used most often as a garnish as it has a relatively mild flavor. Flat or Italian parsley is used frequently in cooking and has a strong flavor that mixes well with just about any dish. Use it fresh (dried has NO flavor), and add to foods towards the end of cooking.
MAGICKAL USES: Parsley promotes fertility and encourages lust. Use it in purification baths. Sprigs of parsley were once used on plates to keep food from becoming contaminated.
MEDICINAL USES: Parsley has more vitamin C, proportionally, than an orance. Take infusions of parsley for bladder infections. It is also rich in other vitamins, like A, several B's, and contains good quantities of calcium and iron. Parsley increases milk production and tones uterine muscles. The chlorophyll acts as a natural breath freshener.
CAUTIONS: Large quantities can cause decreased blood pressure and pulse. It can also irritate the kidneys if overused.
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