Nature s Answer Parsley Leaf with Organic Alcohol 1-Fluid Ounce Promotes Liver Function Supports Heart Health Packed with Antioxidants Kidney Liver and Thyroid Support

Parsley (Petroselinum crispum) is originally from the Mediterranean, but now grows in many places in the world in warm and temperate climates. Parsley grows easily in the garden. Both the flat leaf and curley leaf varieties have been used for food and as folklore remedies.  Parsley is easy to grow inside the house as well in your window herb garden. Parsley is in the Umbelliferae family of plants and shares kin-ship with carrots, celery, lovage, dill, fennel and the Angelica species. The use of parsley was first mentioned in ancient literature from Sardinia, Turkey, Algeria and Lebanon, where it grows in the wild.  Parsley has enjoyed many uses over the centuries. It has been used due to benefits* of parsley tea, parsley juice*, parsley herbal extract* or when used as a food, rather than just in its prominent role in the United States as a plate decoration!  The Greeks used parsley to make garlands, crowns and wreaths to award the winners of Olympic athletic contests.  At banquet dinners, bouquets of the leaves were used to absorb the fumes of strong wine.  Perhaps this is where the use of parsley as a plate decoration originated. The dark green color of Parsley reflects its high content of  chlorophyll. Other naturally occurring nutrients in parsley leaves include Vitamin A,  calcium, potassium, thiamine and riboflavin. It also has more vitamin C than oranges and has a higher iron content than any other cultivated plant! Parsley is often combined with garlic because of its ability to neutralize allicin, the chemical responsible for garlic’s pungent odor. It accomplishes this with various volatile oils  such as limonene along with the abundance of chlorophyll. Parsley is an excellent healthy vegetable that is all too often discarded as “just a plate decoration”.