The world’s most popular herb, parsley has a vibrant, fresh, and a bit peppery taste. Parsley plays well with other herbs and is wonderful in many dishes of several cultures. I love parsley in soups, pesto, rice/grain dishes, marinades, and to help perk up pasta and vegetables.
- The flavonoids in parsley act as antioxidants and combine with oxygen radicals (icky highly reactive oxygen containing molecules) and help prevent oxygen damage to our cells.
- Parsley has historically been used for its medicinal properties and is regarded as a nerve stimulant.
- Parsley’s oils have been shown to hinder tumor growth in animal studies, specifically tumor formation in the lungs.
- The numerous oils in parsley qualify it as a chemoprotective food. This means it can help to counteract particular types of carcinogens, especially those found in cigarette smoke.
- Parsley also has important vitamins and minerals such as Vitamin C & A, and folic acid.
Plant parsley in your garden or in a pot in your kitchen by a window. Fresh parsley is an easy addition to many recipes and tastes far better than dried parsley.
Dried parsley can be stored in an airtight container in a cool, dark place for up to six months.
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