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Parsley (Petroselinum crispum) is best known as a plate garnish whose use
is not only decorative, but also works as an after-dinner breath "mint"
to reduce mouth odor. This is due to Chlorophyll, abundant in fresh parsley,
which does indeed absorb odors. Parsley is also a good source of iron and trace
elements needed for good health.
Parsley is one of the oldest and longest-used herbs known to man. It was described
in a Greek herbal written in the third century B.C. and is probably a native
of the eastern Mediterranean area, though its exact origin is not known. In
ancient Greece, Parsley was placed in wreaths given to winning athletes because
the Greeks believed that the god Hercules had chosen Parsley for his garlands.
Today, in addition to a garnish, Parsley is extensively in food preparation
to enhance the flavor of meats, fish, fowl, eggs and vegetables.
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The best way to make a good tasting cup of tea is by the infusion method. Place one tea bag into a cup and add no more than 6 oz. of boiling water. Let steep for 3 minutes and remove the bag. Press the bag before removing to enhance the flavor. Add honey to sweeten.
