Green, leafy herb originating from the Mediterranean. Two types: Curly and Italian Flat Leaf (more fragrant) parsley.
- Rich source of antioxidants: helps to prevent cell aging and damage.
- Contains vitamin C: improves immune function and reduces risk for colon cancer, diabetes, asthma, and arthritis.
- Folic acid in parsley is essential in cardiovascular health and cell division.
- Vitamin K aids in blood clotting and bone health.
SELECTION & STORAGE
- Fresh parsley is more flavorful, nutrient-rich, and better absorbed by the body than dried parsley.
- Look for crisp, green leaves free of yellow spots or wilt.
- Parsley is easily grown at home, and is a biennial. In the midwest it will need to be planted each year.
- To store, place in airtight plastic bag in the refrigerator.
How to Use
- As a garnish for soups, salads, mashed potatoes, sauteed vegetables, and pasta.
- Seasoning on proteins (chicken, fish, shellfish, lamb, beef).
- In sauces or dips like hummus, salsa verde, and pesto.
- Add to omelettes, scrambled or fried eggs.