Parsley is More than a Boring Garnish.
Parsley has to be one of the most underused and overlooked herbs available. Traditionally, it’s used as a garnish to offer a pop of colour, but the ones I’ve seen sitting on a plate are usually dried, shrivelled, and not very appealing.
Besides its failed attempt at garnishing, I only recall eating parsley when eating tabbouleh and never cooking with it until a Naturopath informed me of its remarkable healing properties and how delicious it can make salads, stews, dressings, sauces and even smoothies.
Parsley is a widely cultivated flowering herb that is prevalent in American, European, and Middle Eastern cuisine.
Two types of fresh parsley are available: curly-leaf and flat-leaf. Curly leaf parsley, also called French parsley, is often used as a garnish. Flat leaf parsley, also called Italian parsley, has a stronger flavour and is used more frequently in cooking. I’m not a fan of the curly leaf parsley because of its texture, and I only use the flat leaf one. You can also purchase dried parsley, which is a good alternative if fresh parsley is unavailable.
Health Benefits
Parsley is loaded with vitamin K which helps blood clot and improves bone health. Parsley is also rich in vitamin C, A, folate, potassium, calcium, and magnesium. Some of these antioxidants help reduce the risk of serious health conditions like diabetes, stroke, heart disease and cancer.
Recipes
Here are some recipes to encourage you to cook with more parsley. I make the parsley quinoa salad every week and usually double the amount of parsley and cucumber, and sometimes add sunflower or pumpkin seeds, capers, chopped pickles and feta cheese ( I use a vegan option).
Parsley is easy to grow in and outdoors. If growing outside, you need some type of barrier to prevent rabbits from munching on your parsley.
You can freeze parsley for a few months. Chop it into small pieces and add it to sauces, soups, or stews.
Enjoy this overlooked herb and its health benefits, and get creative with cooking with it.
Be well and bon appetite.
Anita
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