Parsley

Parsley Parsley is an ancient herb which originally grew wild near the Mediterranean Sea. Used by the Greeks before recorded history, the plant was often associated with the Greek god Persephone, the God of Spring. While a lively herb, parsley was often associated with death since it was used for burial rituals. Mainly used as a ceremonial plant, the ancient Greeks and Romans did not commonly consume parsley. Parsley was mostly used for its medicinal properties in the ancient world, and finally became enjoyed as an addition to stews and foods in the middle ages. Today parsley is found in a wide variety of recipes around the world, and can be found in most supermarkets as both a fresh and dried herb.

Key Nutrients

Parsley includes a high amount of fiber, chlorophyll and flavonoids. Flavonoids are a class of molecules which are high in antioxidant content.

Health Benefits

Dietary Fiber – Dietary Fiber stimulates digestion and peristalsis, helping to relieve indigestion and constipation problems.

Flavonoids – Flavonoids are a class of antioxidants which help to promote healthy cell growth and reduce inflammation. They are also a powerful class of molecules when it comes to reducing the risk of certain cancers.

Season

Parsley grows from early spring until late summer. With this said, basil can be found fresh year round due to its ease of growth and commercial availability.

Nutrition Information

Per 1 Tablespoon (3.8 grams):

Calories (cKal): 1
Protein (grams): .11
Total Fat (grams): .03
Carbohydrates (grams): .24
Fiber (grams): .1

Buying and Storing

When buying parsley, make sure the leaves are crisp, bright green and free from wilting. Store the herb in a sealed bag with a damp paper towel in your refrigerator for up to four days.

Best Way to Add to Diet

Parsley is perhaps the most versatile of herbs and can be added to any savory dish. Try chopping some parsley and adding it to your salad or add some leaves to your favorite stew or soup.