Wednesday, 21 May 2014

Parsley and Mint

Go green with herbs

Green herbs are packed with nutrients. They do not only add taste to any dish, they also bless us with many health benefits. The humble parsley is as widely used in Europe as coriander is in Asia. The word parsley has it roots in the Greek word petrosel─źnon meaning rock celery. Native to Mediterranean Europe, it was first used as a medicine.
During the middle Ages, cooks started to season dishes with parsley. This herb contains vast amounts of vitamin C, vitamin A and folic acid. Parsley’s volatile oils help neutralise particular types of carcinogens (like the ben­zopyrenes that are part of cigarette smoke and charcoal grill smoke). According to scientific research, eating a lot of parsley helps keep your heart and cardiovascular system healthy and can prevent rheumatic arthritis.
Mint is actually named after a nymph called Minthe. This delightful creature appeared in the Greek mythology as a female that attracted Pluto’s attention. His jealous wife Persephone changed Minthe into a plant. Sorrowful Pluto could not reverse the magic spell, but he gave her a sweet smell. From ancient times, mint is used all over the world. There are more than 25 different species of mint with slightly different aromas.
Mint relieves cramps of the belly because it is able to relax muscles. It is a useful herb in case of indigestion, dyspepsia and irritable bowel syndrome. Animal studies have shown that the phytonutrient monoterpene in mint stops the growth of pancreatic, mammary and liver tumors and protects against caner in the colon, skin and lungs. However, there are no proper human studies yet.
View more recipes at Kornelia's Kitchen

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