This recipe for Parsley Tonic Wine for care of the cardiovascular system, can be found on page 67 in The Gift of Healing Herbs, by Robin Rose Bennet. I was fortunate enough to enjoy this recipe crafted with Robin this past weekend, together with eighteen other herbalists.
I couldn’t wait to make it once I got home. After tasting the batch I made on Tuesday, a friend renamed it Parsley Port, for its rich flavor and luxurious mouthfeel.
12 sprigs fresh parsley
1 quart red wine
2 tablespoons white wine vinegar
9 ounces of honey (or to taste - I used around 6 ounces in the batch I made - I don’t like sweet.)
Put all the ingredients except the honey together into a stainless steel pot. Simmer for 10 minutes until the parsley is wilted, remove from heat and then stir in the honey.
Strain and pour into bottles. Enjoy one tablespoon three times a day.
I plan to keep this delicious and nourishing tonic on hand. So if you prefer to drink recipes rather than make them yourself, feel free to come try a taste.