Parsley

The Pros of Parsley

Green, leafy herb originating from the Mediterranean. Two types: Curly and Italian Flat Leaf (more fragrant) parsley.

Health Benefits

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.