PCRISPUM is a medicinal and culinary herb with ancient origins. We know it as a common kitchen herb with curly leaves used as decoration on hors d’oeuvres plates as well as in cooking, either as seeds, leaves or roots because all parts of this plant are edible. Besides looking attractive as a garnish on a dinner plate, fresh parsley leaves are rich in vitamin C and vitamin K. Another pro for parsley: the juice from fresh parsley roots helps to heal wounds and reduces swellings. Chewing the leaves also wards off bad breath from foods such as garlic. Some say parsley was once used to ward off drunkenness.
Native to the Mediterranean area, this popular aromatic herb in the family Apiaceae is cultivated in many countries. The plain-leaved type is preferred in Europe but in England, where it was first cultivated as a market-garden herb in 1548, the curly leaved variety is grown. It is now completely naturalized in England, Scotland and Ireland. In North America, both varieties are available.
Parsley’s use as both a medicinal and sacred plant dates from very ancient Greek times. In fact, the name itself is derived from the Greek word for rock, which is petra and the word for celery, which is selinon. According to the Guide to Herbal Remedies published by Brockhampton Press, this herb is “slightly aromatic and contains mucilage, sugar, volatile oils and apiin.” It goes on to say that a poultice of parsley leaves is “effective against bites and stings of