Parsley is of two varieties, root and leaf. Plant parsley under winter or early spring. Parsley is a cold-resistant plant, the seeds germinate at a temperature of 2-3 C. The depth of planting is 2-2.5 cm. It does not tolerate drought. Care consists of loosening the soil, weeding, thinning. Thinning shoots 2 times, with the appearance of 1-2 real leaves, then - with 5-6 leaves. Blossoms in June-July.
Valued for the spicy aroma and high content of essential oils, the main component of which is considered to be the apion and glycogenide of apigenin. Essential oil, contained in parsley seeds, consists of coumarin. Stems and leaves of parsley are rich in carotene, ascorbic acid, contains vitamins K, PP, iron, potassium, calcium, phosphorus, as well as some vegetable carbohydrates, pectins, proteins. In the composition of parsley, useful elements determine the combination of the therapeutic and preventive effect.
Treatment with parsley
The range of application of useful and medicinal properties of greenery and parsley juice is very wide. Ordinary parsley is used for diseases of peptic ulcer and gastritis, as a diuretic for diseases of all urino-genital organs, cystitis, bladder stones, dropsy. To treat such diseases, extract from parsley roots cooked in a hot way is used. To 200 ml of water, 30 g of chopped parsley, bring to a boil in a sealed container, boil for no more than 5 minutes, chilled infusion, filtered through a layer of gauze, take 3 times a day for 2 tablespoons.
Green parsley perfectly strengthens the gum and whitens teeth. The beneficial properties of the juice of parsley, rich in potassium, help strengthen the blood vessels, arteries and capillaries necessary for oxygen metabolism, as well as to maintain the function of the brain, thyroid glands and adrenal glands. Greens and roots of parsley, due to the presence of biologically active elements, are necessary for strengthening and formation of bone tissue. Effective in eye diseases, cataracts and the optic nerve system, conjunctivitis. The therapeutic effect of parsley juice is used as a compress with bruises. The juice is squeezed from the crushed green part of the plant through a juicer. Single intake should not exceed 1 tablespoon, uncontrolled consumption of juice can lead to overexcitation of the nervous system. Parsley juice in combination with carrot, salad and spinach is used in all inflammatory processes and weakened immunity.
Parsley in cosmetology
Useful properties of parsley are used in cosmetology. Modern dermatologists recommend eating parsley to improve the skin color of the face, with skin fading, stratification and thinning of nails, graying. Infusion of parsley seeds is used inside to strengthen hair (one glass of boiling water, 0.5 teaspoon of parsley seeds, insist about 8 hours, drink up to 5 times a day for 2 tablespoons). Powder from seeds is rubbed into the scalp with alopecia. It is useful to wipe face skin of any type with infusion of parsley, in winter it prevents from airing. On hot days the daily rubbing of the face with ice cubes from the infusion of parsley contributes to the normalization of lipid metabolism. From the leaves and roots of parsley prepare masks, lotions and decoctions.
Mask for any skin type - nbsp; 2 tablespoons of cottage cheese mixed with parsley wiped with herbs, apply on face for 10-15 minutes, then rinse with warm water.
To care for dry skin mixed in equal parts boiled on milk oatmeal and greens finely chopped parsley, with a strong dry skin can add 1 tablespoon butter.
To bleach the skin, use parsley, honey and lemon juice, mixed in equal proportions.
The use of parsley in cooking
A fragrant spicy greens - a constant guest on our table. In cooking for the preparation of various dishes use the root, leaves and parsley seeds. The root of common parsley, grated and grated, will add flavor and beautiful appearance to any side dish. In dried form, parsley leaves are used for cooking hot broths and sauces. Parsley is indispensable in dishes with meat and fish, when extinguishing vegetables, preparing stews. Parsley leaves adorn salads. With prolonged heat treatment, parsley does not lose its useful qualities, but only enhances the taste.
Harvest for the winter
Since the properties of parsley are not lost during heat treatment, it makes it possible to harvest it in a dry and frozen form. Finely chopped leaves and root vegetables are dried, stored in tightly closed glass containers. Parsley can be stored in a cool place, pouring salt.
Contraindications
When using products of vegetable origin, dosage should be observed.