Welcome to another addition of Sunday Spice!
This week we are talking about parsley.
Parsley is one of the most well-known herbs yet often overlooked as simply garnish. However, it’s actually a powerhouse of nutrition. Parsley is a flowering plant native to the Mediterranean with a mildly bitter taste that brightens flavors and enhances many savory dishes. The two most common types are French curly-leaf (used often as a garnish) and Italian flat-leaf.
Ayurvedically parsley is used in treating adrenal and thyroid conditions and to correct vitamin deficiency. Also used as a diuretic, parsley allows for water excretion without the loss of electrolytes. It is also a digestive and used to freshen breath.
Parsley is high in vitamins A, B1, B-complex, folate, C, potassium, manganese, phosphorus, calcium and iron. It is also a great source of vitamin K which is vital for bone density. A half a cup of parsley provides 547% of the recommended daily intake of K. It is also high in antioxidants that support immune health and help prevent cell damage. Although fresh herbs are usually more nutritious, one study found that as far as antioxidants go, dried parsley had 17 times more antioxidant content. Parsley is also rich in lutein, beta carotene and zeaxanthin which are eye protecting carotenoids that promote healthy vision.
Parsley is a versatile herb that makes a great addition to numerous dishes. It is commonly added to tomato based and Italian-inspired recipes, but also enhances many dressings, marinades, soups, stews, salads, dips and vegetable dishes. Let us know how you’re using this powerhouse herb and happy cooking this week!