Parsley is more than just a garnish!
The ancient Romans used parsley to cover the smell of alcohol on the breath and aid in digestion. If a person looked like they were at death’s door, it was said that they were in need of parsley — the herb was sprinkled on corpses as a deodorizer. In ancient Greece, parsley was used in funeral ceremonies and wreaths given to athletes. People believed that the demi-god Hercules had used parsley in his garlands; the herb was fed to horses in the hopes of increasing stamina. By the Middle Ages, parsley was used to cure a wide range of ailments, including plague, asthma, and jaundice.
These days, parsley is best known as a multi-vitamin sort of plant. Whether you choose flat-leaf (Italian) parsley, curly leaf parsley, or Hamburg (parsnip rooted) parsley, the herb is chock full of vitamin A, vitamin C, calcium, several B vitamins, and iron. In fact, parsley has more vitamin C per ounce than an orange! Add parsley to your cooking to boost the vitamin and mineral content in your diet.
Parsley root — dried and made into tea — is occasionally used in modern medicine to ease constipation and bladder problems. The camphor in parsley can repel insects (like head lice). In extremely large quantities, parsley camphor can decrease blood pressure and pulse rate, leading to muscle weakness and even paralysis. Use care with parsley oil, as large amounts can irritate the kidneys.
Parsley is also used in the cosmetic industry. Both leaves and stems are soothing and cleansing in bath water. Parsley oil is used in makeup, shampoo, perfumes, soaps, and lotions.
If you’ve got a crop of parsley on your hands, you can dry it, crush it, and store it in an airtight container. Curly leaf parsley actually stores better when frozen; flat leave has a stronger flavor that can withstand drying.