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Parsley has been cultivated and used
for centuries. It is used as a flavoring in soups and
salads, as a garnish, and some varieties, as a vegetable (see 'Hamburg
Rooted').
Herbalists have used it as a breath
freshener, digestive aid, and in tea to treat high blood pressure
and rheumatism. Because it is high in vitamins A and C, it
has also been used as a quinine substitute to treat malaria.
Parsley becomes very bitter as the plant
starts to flower. For best germination, freeze seed for 3 to
5 days and then soak in warm water for about 8 hours before
planting. Cover seed lightly. Darkness helps
germination.
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