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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 three to
five days and then soak in warm water for about eight hours before
planting. Cover seed lightly. Darkness helps
germination.
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