The Powerful Parsley

If you are fond of dining out or visiting elite restaurants, you know that everything they serve tastes exotic.  Have you ever wondered why and what exudes delicious aromas in restaurant and hotel foods?

If you’d ask exceptional chefs, one thing they’ll tell you….it’s usually because of the herb seasoning.

Today there has been a great surge of renewed awareness in herbs. A revival of the culinary arts and various ethnic cuisine has prompted new interest. Health conscious cooks have found that herbs contain no calories or fat – a fact of great importance to those on weight loss diets. Doctors even recommend the use of herbs and spices in salt-restricted diets to enhance flavor without adding sodium content. Adventurous cooks have found that raising their own herbs can be quite fulfilling as a hobby with the end results in cooking as just an added bonus.

Parsley is a popular garden plant that almost takes two years to mature. During the first year the leaves grow into a bushy, foot tall plant. The foliage can be harvested throughout the growing season. If protected from harsh winter weather, parsley can be harvested during the cold months as well. The first year growth is better tasting and more productive than the second year growth.

Parsley is best eaten fresh, although the leaves are used fresh, dried or frozen. Parsley flakes or dehydrated parsley is used to enhance the color of foods, while fresh parsley lends a crisp, fresh taste to foods. Dried parsley is used more for adding a dash of color as it’s taste is fairly bland.

Parsley is used to season soups, sauces, rice dishes, tabbouleh, vegetable dishes, meat dishes, poultry and salads. A sprig of parsley makes a wonderful garnish for heavy meals that can do double time as a breath freshener and digestive aid, as well as beautify the dinner plate. 

Parsley is also mainly used as herbal medicine particularly with kidney stone, bladder infection, and jaundice medications, as well as digestive aids. The root appears to be more effective than the leaves, but leaves can also be used. Leaves can be dried, pulverized into a powder, and inserted in capsules. Parsley is a potent herb. It’s vitamin C concentration is among the highest of any food—roughly 125 to 300 milligrams per 100 grams, which is a little less than an average bunch.

(Nutritionists recommend taking 60 milligrams of vitamin C daily.)

It’s also a rich source of iron, calcium, lutein, and beta-carotene (a form of vitamin A). The latter two compounds are antioxidants, which have been linked with slowing cellular aging and the development of tumors. At least two other compounds—chlorophyll and myristicin—may also inhibit the development of some cancers.