Mother's Herb Garden: Parsley

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Parsley's uses run the gamut from ancient remedies and folk rites to modern kitchen "magic." The Greeks recommended it as a cure both for bad breath and for the stupefying effect of wine. Its root, sliced into soup, was said to strengthen weak or sensitive people, while a tea made from the crushed leaves was applied to the scalp to fight vermin. The roots and leaves, prepared in various ways, have been used to combat dropsy, conjunctivitis, asthma, coughs and bruises. An infusion (made by steeping 1 cup of packed leaves and stems for 15 minutes in a quart of boiling water) was administered for gallstones.

Of course, this cheerful little plant is most famous today as a flavoring and garnish. Fresh, sautéed, simmered or baked — in soups, stews and salads; on meat, fish, or fowl; and in beverages, stuffings and casseroles — it lends special piquancy to the meal. Parsley is a major ingredient in the renowned seasoning blends known as fines herbes and bouquet garni. It's probably most familiar as a sprig of greenery garnishing a tasty dish. Many folks, however, fail to realize that the herb is a powerhouse of minerals and vitamins, and may contain more nutrition, by weight, than the meal it decorates!

The ancient Greeks said that Heracles used parsley for his garlands, and so it was woven into crowns for victors. It was also said to have grown where a legendary hero was devoured by serpents, and was therefore used in wreaths for graves and as a planting over burial sites, where it made a lush, green carpet.

Parsley was believed to bring bad luck if transplanted (probably because the long taproot makes moving it quite chancy) — and, in fact, the herb was supposed to be planted only on Good Friday, or by a pregnant woman! Even then, things didn't go easily: The seeds take so long to germinate that they were once said to go to the Devil and back seven times!

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