A traditional herbal remedy,
parsley is strongly
antioxidant and
anticoagulant, and is also rich
in vitamin C and iron.

Flat-leaf and curly-leaf parsley both have a similar nutritional profile. Parsley sprigs are often simply used as a garnish and then discarded, which is a pity as the leaves are a good source of several nutrients including vitamin C and iron. Myristicin, a compound found in parsley, inhibits tumors in animals and has a strong antioxidant action, neutralizing carcinogens in the body, such as the dangerous compounds in tobacco smoke and barbecue smoke. Parsley is also an anticoagulant, and contains compounds of oils that are linked with relief from menstrual problems such as pain, fluid retention, and cramps.

  • A good source of vitamin C and iron, potassium, and folate.

  • Source of lutein and zeaxanthin to prevent macular degeneration.

  • A breath purifier.

  • Antioxidant and anticancer action.

  • Contains the essential oil apiol used as a traditional remedy for fluid retention and menstrual disorders.

Practical tips:

Picked parsley keeps well for several days in the refrigerator in a plastic bag. Combine plenty of chopped parsley with mint, lemon juice, and oil and toss with cooked bulgur wheat to make tabbouleh. Make a flat leaf parsley pesto with ground walnuts and olive oil for pasta.

Parsley is a member of Umbelliferae family of plants and is closely related to parsnip. There is a “root parsley” that can be used in a similar way and is popular in European cooking.

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