Parsley

The superhero of foods. The Greeks held parsley in high esteem. It was reputed to have sprung from the blood of a Greek hero, Archemorus, the forerunner of death, and Homer relates that chariot horses were fed by warriors with the leaves.
Parsley has been cultivated in the Mediterranean since ancient times. There are two types of parsley; continental (flat leaf), or curly. Curly parsley is the most common with the strongest flavour.

To Buy:

Parsley is easy to grow yourself but if you have to buy it look for young leaves that are supple and not papery and dried out. Continental parsley is best for salads and Middle Eastern cooking.

To Store:

Store in plastic bags wrapped in damp kitchen paper. Parsley will keep for a 3-4 days this way. Or stand in a jug of water and pull a clean plastic bag down over the bunch, folding under the base of the jug, to create a hot-house effect to retain moisture and freshness.

Tips & Tricks:

Always wash parsley before chopping, not after, or you'll lose all the flavour and nutrients. Parsley is THE universal seasoning and can be added to just about anything savoury.

Cooking Tips:

Make fatoush or tabouleh. Mix with other salad greens for a fresh, nutritious salad. Add to couscous, soups and stews. Use the stalks to make vegetable stock. Add to stuffed mushrooms.

Find recipes with Parsley

Nutrition per 0.5 Cup:

Weight (grams):

Carbohydrates, g:

0.1

Fat (g):

0.1

Monosaturated Fat , g:

0.0

Vitamin C:

Folic Acid:

Antioxidants:

Salicylates:

Very low

Energy (kJ):

Protein (g):

0.6

Saturated Fat, g :

0.0

Vitamin A:

Iron, mg:

Potassium:

Amines:

No information available

Glutamates:

n/a

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.