The excellency of this herb, accordeth with
the frequent use thereof.
For there is almost no meat or sauce which will not have
Parsley either in it or about it.
The chiefest virtue lieth in the roots; second in the seed;
last and least in the leaves
and yet these are of most use in the kitchen.
Parsley is very convenient to the stomach and
and comforteth appetite,
and maketh the breath sweeter.
|Curly leaf Parsley|
It is a tap-rooted biennial and comes in several varieties; Italian or French with a strong, coarse flavour. Hamburg, where the root is used and has a nutty, parsley taste and can be boiled as a vegetable and curly.
It is vitamin and mineral rich and can be eaten fresh to freshen breath. Leaf infusions are a tonic for hair, skin and eyes. The leaves are eaten as a vegetable in the Middle East. The root is used in soups and stews, and seeds are diuretic. They relieve rheumatism, aid digestion and tone uterine muscles after birth. Leaf poultices soothe sprains and cuts. If grown near roses it is supposed to improve their health and scent.