Eric Bakker, naturopath from New Zealand.
Thanks for checking out my video.
I'm going to talk about parsley today.
One of my favorite herbs.
Parsley is very easy to grow.
You can get the curly kind or you can get the large Italian flat leaf kind.
Parsley is a biennial herb, which means it grows over a two-year period and then it basically
dies.
Aren't you glad you live longer than two years.
Imagine that, living for two years only.
The first year it tends to really concentrate on growing a root structure and has a very
powerful above ground appearance.
The second year it consolidates its above ground and it will form a thick trunk and
then a very big underground root structure.
In the third year, it basically dies.
It's going to produce a lot more seed in the second year.
In the second year actually, you can pull it out and you've got these big chunky roots
that you can wash off, scrub, and, in fact, it's a fantastic thing to put in your chicken
soup.
Really, really good.
I just heard yesterday someone called chicken soup the Jewish penicillin, which is quite
an interesting analogy.
Parsley roots are a little bit like celery roots or celery.
They're wonderful in soups.
But the beautiful thing about the second year, the roots are actually a very powerful kidney
cleanser.
So you can actually chop the roots up and create concoction, boil them and simmer them
and then drink that tea, parsley tea for cleaning out the urinary system, especially if you
suffer from recurring UTIs or lower back pain and things like that.
Parsley has one of the highest levels of vitamin K of just about any herb or vegetable known.
It's very, very good for people who want to add vitamin K to body, which is good for bones,
good for immune function.
Good for blood.
Make sure you've got healthy blood clotting.
It's very, very high in vitamin C. Super high in vitamin C and also high in folic acid.
It's a very, very healthy food.
It contains about a half a dozen different types of flavonoids.
We know these flavonoids are very powerful to look after the very small blood vessels
in the body, especially for the eye and for the kidney and around the heart and in the
brain.
The benefits of parsley go on and on.
I can't recommend parsley enough for people to consume.
It's an incredibly powerful food.
Get rid of the dried crap.
If you've got dried herbs, throw them out.
These are just powdery junk.
Grow fresh herbs yourself.
They're so simple to grow.
So next time you go grocery shopping, have a look at the section where they've got the
little seedlings for sale.
Buy some parsley plants, put them in the garden because they grow nearly all year round.
We've got frost at the moment outside and the parsley is growing fine.
If you get a really hard frost, you need to shelter it.
But keep every year putting two or three parsley plants in and you can use it as a garnish
on nearly all dishes.
It's great in stir fries.
It's good in salads.
It's good in soups.
It makes a wonderful tea.
It's got a very fresh powerful taste.
It also has this ability to really help to stimulate different kinds of enzymes in the
body that protect against a lot of carcinogens like tobacco smoke, char, stuff when you have
that piece of steak and you get that char grill on it.
It also reduces polyp formation in the gut, so it stops tumors from forming.
I could spend an hour talking about the benefits of parsley.
Is it good for Candida?
It's excellent for Candida because it promotes great digestive health.
It's also a bitter, so it stimulates the body to produce different enzymes and acids.
It's also high fiber.
It's also a prebiotic, so you can't go wrong.
If you want a super food, eat parsley.
I'd rank up in the top super group along with avocados, blueberries, wild salmon, those
sorts of foods.
Parsley is right up there with those.
So make sure you put some parsley on your plate.
Don't forget to click on the link below if you haven't already got my Candida report
and subscribe.
Thanks for tuning in.