parsley

parsley

1. a S European umbelliferous plant, Petroselinum crispum, widely cultivated for its curled aromatic leaves, which are used in cooking

2. any of various similar and related plants, such as fool's-parsley, stone parsley, and cow parsley

Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005

parsley

parsley

Lots of vitamin C and iron. High chlorophyll content works to absorb odors, making it great for bad breath and after eating garlic. Great for eating raw, juicing, blending or tea. Helps oxygen metabolism, cleans blood, dissolves sticky deposits in veins, maintains elasticity of blood vessels, helps remove moderately sized kidney stones and gallstones, stimulates bowel, treats deafness and ear infections, the sexual system, and stimulates adrenals. Parsley tea or juice strengthens teeth, fights gum and mouth infections, makes a face lotion, and settles stomach after a meal. Tea also used to treat treat urinary infections, fluid retention, congestion from flu and colds, lessen asthma attacks, kidney and liver obstructions, anemia, antiseptic, lowers blood pressure, antitumor, liver stimulant, treats hypoglycemia, diuretic, good fiber laxative, encourages milk production for nursing mothers. Grow near roses, asparagus and other garden plants to keep bugs way.

Edible Plant Guide © 2012 Markus Rothkranz

parsley

[′pär·slē]

(botany)

Petroselinum crispum. A biennial herb of European origin belonging to the order Umbellales; grown for its edible foliage.

McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.

Parsley

A Pascal extension for construction of parse trees, by Barber of Summit Software. It features Iterators.

["PARSLEY: A New Compiler-Compiler", in Software Development Tools, Techniques and Alternatives, Arlington VA, Jul 1983, pp.232-241].

This article is provided by FOLDOC - Free Online Dictionary of Computing (foldoc.org)