This common herb of our kitchen gardens, so much prized by the votaries
of the culinary art, is thought to be mildly aperient and to act upon
the kidneys. There are two varieties, the tall and the curled. Parsley
is mostly used in the preparation of sauces of which the less said the
better.
Decoction of Parsley.
Take a handful of curled parsley, wash it, bruise the stalks and boil
for ten minutes; then pick out the stalks, chop the leaves very fine,
put back into the water, boil for another ten minutes, strain and serve
as a hot drink, taking a small wineglassful at intervals.
Parsley Tea.
Put a handful of well chopped parsley into a warmed teapot, pour
boiling water upon it, let it stand a few minutes, then strain and
serve.
Parsley Tea (alternative).
Take a handful of parsley, a little scraped horseradish root, mince and
pound and then add 1 pint of boiling water. A few young onions, lemon
juice and oil can be added to modify the flavour if preferred.