Parsley, a medicinal and culinary herb that is sold year-round, may not get as much attention as superfoods or other popular natural supplements, but it is a powerful curative therapy for a range of ailments.  This herb has been around for more than 2,000 years and is believed to have originated in the Mediterranean region of Algeria, southern Italy, and Tunisia. It is considered a tropical plant, needs lots of moisture and sunlight and comes in flat leaf and curly leaf varieties. Greeks and Romans had many medicinal and food uses for parsley as an herb, spice or green, leafy vegetable. Both the leaf and the root are used in Mediterranean and European cuisines for garnishing, on sandwiches, in salads and when making stocks. Root parsley has only been around for about 300 years and was first cultivated in Hamburg, Germany. Roots are cubed or sliced and cooked like carrots.


1. Antibacterial and Antifungal Properties

Parsley has been known to fight bacteria, especially Staphylococcus aureus. This is true for parsley oil, which protects against fungal infections, and leaves and roots. Parsley's antibacterial effect is good news for skin conditions, which often require topical remedies to remove rashes and blemishes. For this reason, many manufacturers include it in soaps, detergents and hygiene products. It also promotes good dental health.  There is a caution for using parsley oil. It is potent and can create a skin reaction is used in large amounts. Physicians recommend mixing it with a carrier oil, including almond, olive or coconut oil, before applying it to the skin.

Antibacterial and Antifungal Properties


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