Herbs of the Holyland by Nissim Krispil

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Parsley
Common name:

Parsley

Synonym name:

Hebrew name:

פטרוסלינון מסולסל

Scientific name:

Petroselinum crispum

Family:

Apiaceae

Arabic name:

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Shape:
annual plant
Dimensions:
0.4-0.6 m
Flowering color:
#d1e260
Flowering period:
4-5
Harvesting:
3-12
Growing areas:
Growing in vegetable gardens and spices farms in most regions of Israel.
Desription:
In its first year the parsley grows pinnate and deeply split leaves rosette. The leaves edges are serrated and their color is dark glossy green. In its second year the plant grows flowering stalk (rhachis) that carries a composed umbel. The leaves of the flowering stalk are different than those that grow in the first year: their petiole is shorter, they are more deeply split, And their lobes are narrow and their edges is simple.
It is accepted in the folk medicine and vegan medicine as an appetite stimulant, mild laxative, triggers the secretion of urine, cleanses the liver and kidneys, dissolves kidney stones, removes gallstones and cleans the blood system.
 
 Boil 100g of leaves in a liter of water, strain and drink 3 cups a day. 
This decoction is a beautiful drink for treating kidney stones, urinary excretion and clearing the circulatory system. 
The combination of parsley, pumpkin seeds, corn hair (cornsilk) and rosemary is considered the best treatment for kidney stones. Mix a handful of pumpkin seeds, two handfuls of corn hair, two handfuls of parsley and a handful of rosemary leaves and boil them in 2 liters of water for half an hour. Strain and drink six cups per day.
 

Parsley is an ingredient in fresh salads, for decorating foods when they are being served, as a supplement to sauces, soups, vegetables and meat, fish and cooked vegetables.

Parsley is an ancient cultural plant Originaly grows in the Mediterranean Sea, and even nowadays it grows wild in Spain, Greece and Algeria. In Israel the plant continuously grows since the Mishnah times to the present: "compose fennel and celery what comes from them – pitrosilnon - parsley" (Talmud Yerushalmi, kilayim 81,52). 
The great Greek physician Galen points out that parsley is good for the stomach, that why it is recommended spice. 
The Greeks used to sprinkle parsley over graves, as an offering to the goddess of the underworld. In the Middle Ages parsley was an important part in black magic rituals: They would tear the leaves, while whispering constantly their enemy name. By this ritual they thought they will bring death on their enemy within forty-eight hours. 
Parsley is very common in folk medicine of ethnic groups in Israel. Yemenite Jews eat the leaves mixed with horseradish and radishes to break kidney stones. Iraqi Jews use parsley as a remedy to stop hemorrhages. 
Tunisian Jews boil in water parsley and corn hairs (Cornsilk) and drink the decoction for treating kidney stones.