Parsley Health Article

Preparations

The root and seed of parsley should be harvested in the fall from plants in the second year of growth. The leaves can be harvested throughout the growing season. It is important not to confuse wild parsley with the herb Aethusa cynapium, also known as "fool's parsley." It would be a toxic mistake.

After harvesting, remove parsley leaves from the stems and place them in a single layer on a drying tray out of direct sunlight in an airy room. When the herb is thoroughly dry, store it in tightly sealed, clearly labeled dark glass containers.

Decoction: Many of parsley's medicinal properties are concentrated in the root and are best extracted by decoction. Add about 1 tsp of thinly-sliced fresh or dried parsley root to 8 oz of cold water in a glass or ceramic pot. Bring to a boil; reduce heat and simmer for about ten minutes and infuse for an additional ten minutes. Drink up to three cups daily.

Infusion: Place 2 oz of fresh parsley leaves or root in a warmed glass container. Bring 2.5 cups of fresh nonchlorinated water to the boiling point and add it to the herbs. Cover and infuse the tea for about ten minutes, then strain. Drink the herb after the infusion cools. The prepared tea can be kept for about two days in the refrigerator. Parsley tea may be enjoyed by the cupful up to three times a day.

Tincture: Combine 4 oz of finely-cut fresh or powdered dry herb with 1 pt of brandy, gin, or vodka in a glass container. There should be enough alcohol to cover the plant parts and have a 50/50 ratio of alcohol to water. Place the mixture away from light for about two weeks, shaking several times each day. Strain and store in a tightly capped dark glass bottle. A standard dose is 1/2–1 tsp of the tincture up to three times a day

Juice: Large amounts of organic fresh parsley are needed for juicing. An electric home juicer or food processor may be used. Squeeze any pulp through a sieve to extract all the juice. Prepare parsley juice fresh as needed, and store in clearly labeled glass containers. Keep refrigerated.