The Little Green Herb That Could

July 25, 2016 | Alison Clinch | Cooking Tips, Health and Wellbeing, Recipes | Leave a Comment

At home, our herb garden is overflowing with Parsley. We could almost use it as a hedge. We’re not complaining though; this little green herb punches well above its weight when it comes to its many health benefits and culinary uses.

Health Benefits of Parsley

Rich in vital vitamins, including Vitamin C, B 12, K and A parsley keeps your immune system strong
It helps flush out excess fluid from the body
Regular consumption of parsley can help control blood pressure (via the folic acid in the plant)
Compounds such as vitamin C and beta-carotene found in parsley possess anti-inflammatory properties
Parsley tea (i.e. Parsley roots diffused in boiling water) relaxes stiff muscles and encourages digestion. Consumed daily, this tea also works well as a general cleanser for the body.
Parsley is effective in cases of osteoporosis and is helpful in maintaining bone health. Recommended vitamin K consumption (which parsley provides in 10 sprigs) boots bone health by improving calcium absorption and reducing urinary excretion of calcium.

Facts about Parsley

Originated in the Mediterranean region of southern Italy, Algeria, and Tunisia more than 2000 years ago
Contains more beta-carotene than a large carrot
1/2 cup of minced parsley contains the same amount of Vitamin C as 1 orange
1 cup of parsley has more iron than a serving of liver
Needs both moisture and sunlight to grow

Ways to incorporate Parsley

Add a few sprigs of parsley to your green smoothie
Lightly fry some chopped mushrooms in butter and just before you’re ready to serve, toss in a handful of roughly chopped parsley
Finely chop the parsley leaves and add to salad dressings
Sprinkle chopped leaves over scrambled eggs, quiche or frittata
Make Chimichurri Sauce and enjoy with Steak, Chicken or Fish
Any tomato-based sauces, poultry dishes, grain-based salads, or seafood will be complimented by the addition of parsley

About Alison Clinch

Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.