PARSLEY
Carum petroselinum
Petroselinum sativum

Parsley was widely used in ancient Greek and Roman civilizations as a ceremonial and decorative herb but its medicinal properties were not understood then.



Parsley is an excellent source of Vitamin C, iron, manganese, and potassium.

The next time you see a sprig of parsley on a dish at a restaurant as garnishing, do not put it aside. This tiny herb is more than just a decorative garnish and has tremendous therapeutic properties.

Parsley juice is used to treat kidney stones; as a diuretic, for rheumatism, for menstrual insufficiency, and as a general stimulant. It also soothes the stomach and increases the appetite.



The high quantity of Vitamin C aids in the absorption of iron. Parsley juice is a powerful herbal drink and should be taken three times a day, mixed with other juices.

PARSNIP
Pastinaca sativa

Parsnip has been cultivated in Europe for centuries and was an important source of carbohydrates before the advent of potatoes. The vegetable is rich in sugar and has a sweetish taste. The Elizabethans used parsnips mixed with honey and spices as a sweetmeat.

The sugar in parsnip is stored in the form of sucrose, which is beneficial to the body in its natural form.



It is not as fattening as potatoes, and is good for stomach and kidney disorders.