Parsley, the rock star of herbs

Posted by Diana van Eyk on January 21st, 2011

photo: Creative Commons, wickenden's photostream

Both flat leaf and curled parsley grow well in the Kootenays.  It’s so much more than a pretty garnish.

The French use a mixture of herbs called ‘fines herbes’ in cooking, which is a combination of equal parts parsley, chervil, chives and tarragon. It is also used extensively in Middle Eastern cooking as an ingredient in tabouleh, falafels and chickpea dishes.  It can be added to soups and potato dishes, such as a potato salad.

According to hubpages.com, parsley is the world’s most popular herb.  Derived from the Greek word for “rock celery”– it’s a relative of celery — parsley has been cultivated for 2,000 years, and was used medicinally long before that.

Among its many health benefits, it is a great source of vitamin C, and contains more of this vitamin than any other standard culinary vegetable, approximately three times more than oranges and about the same amount as blackcurrants. The iron content is exceptional — twice as much as spinach — and the plant is a good source of manganese, calcium and potassium. It also contains flavonoids that act as antioxidants. Parsley is rich in vitamin A, well-known for its effects on vision, plus can mitigate risks of atherosclerosis and diabetes.

Raw parsley cleanses the blood, dissolves sticky deposits in veins, maintains elasticity of blood vessels, facilitates removal of moderately sized kidney and gallstones, treats deafness and ear infections, and benefits the sexual system. And chewing parsley prevents bad breath! Parsley also works well as a topical remedy for bruises.

Parsley is one of the most important herbs for providing vitamins to the body. It’s like an immune-enhancing multi-vitamin and mineral complex in green plant form. It’s easy to grow and is readily available throughout the year.