An old English description of parsley defines the herb as “The sum of all green things” and that is pretty much the picture that comes to mind thinking of this bright green, fresh tasting herb. Parsley is often used in various dishes all over the world and loved due to its subtle flavor. Though, like many herbs it’s not just a flavor enhancer, but also packed with various vitamins, minerals and chlorophyll which all benefit the body’s natural ability to detoxify. Read below for other interesting facts about the most popular herb in the world!
- Parsley comes from the Umbelliferae family that includes carrots, celery, dill, fennel, cumin, coriander, parsnip, etc. However, it’s a herb, not a vegetable
- It derives its name from the Greek word meaning ‘rock celery’, which makes sense since they share DNA (see first fact above)
- All parts of the plant can be used; leaves, stalks, root and seeds
- Ancient Greek society used parsley as a medicine, but didn’t consume it, because they believed that the herb was derived from the blood of Archemorus, the announcer of death
- The consumption of parsley draws free radicals and stops the release of histamine, which protects body cells and decreases possible allergic reactions
- Folate in parsley is an excellent nutrient for cardiovascular health. Specifically, it helps protect blood vessels and reduces the risks of heart attack, by converting potentially dangerous homocysteine into harmless molecules.
- The use of parsley alleviates rheumatic symptoms
- Feeling a bit tired and unable to concentrate? Chew on a small piece of parsley to clear your mind and be able to focus. Do the same if you want to freshen up your breath
- Drinking parsley either as a tea or soaked in cold water helps your digestion system
- It especially benefits the liver and kidneys to get rid of toxins in your system
- Parsley is a source of flavonoid, antioxidants, folic acid, vitamin A, C & K
Tip: Have some parsley left and no plans for using it soon? Chop the leftovers and store them in the freezer