Parsley is rich in antioxidants that protect the body from numerous diseases. It contains large amounts of vitamin C, vitamin A, vitamin K, flavonoids, carotenoids, potassium, folic acid, and fiber.
30 g of parsley covers 11% of the daily requirement for folic acid. This B vitamin has been associated with a lower risk of heart disease in at-risk populations. Increased folic acid intake can reduce the risk of heart conditions by 38%.
Researchers believe that folic acid lowers homocysteine levels. Elevated levels of this amino acid have been correlated with heart diseases in some studies.
In one of the writings of the herbalist Constantin Milic, I found an interesting recipe based on must and parsley. The author recommends it for cardiac patients. The recipe is called parsley wine for the heart. It can be consumed as a medicinal wine to alleviate some cardiac symptoms, such as heart palpitations or chest pain.
Ingredients:
1 liter of must (or natural wine)
200 g of fresh parsley
50 ml of apple cider vinegar
200 g of honey
Preparation method:
The parsley leaves are washed and finely chopped. They are boiled together with the must and apple cider vinegar. The must can be red or white.
After 10 minutes of boiling, honey is added. The heat is reduced, and it is left for another 5 minutes. The stove is turned off.
The wine is left to infuse under a lid until it cools completely. After that, it is strained and stored in dark-colored bottles.
Administration method:
From this parsley wine for the heart, take 1 tablespoon, twice a day. When a crisis of low blood pressure occurs, consume 2 tablespoons of wine at once.
Therapeutic indications:
The author primarily recommends this wine for individuals with low blood pressure. It acts beneficially in cases of:
cardiac neurosis
cardiopathy
heart failure
