Herbs 101 – Feat. Parsley

Parsley – Origins & Flavour

Parsley has a reputation for being a very versatile herb when used in cooking for Middle Eastern dishes such as tabbouleh. Can be used for both spices, and garnish for food and plating. It has two common forms: curly leaf and flat leaf. It can also be obtained fresh or dried which comes with its own perks.  advantages/disadvantages. (Source: The Spruce Eats)

Herbs: parsley in a bunch | You can use this photo for FREE … | Flickr
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Parsley has a very subtle and mild taste. It has a hint of bitterness often being noted as having a slight spicy/peppery taste, but it is nothing too memorable on the palette. The advantage of adding parsley to your dish if you are looking for a burst of freshness for the finish.

Health Benefits

When consumed moderately, has some health boosting properties to take note of. One being that it has a natural chemical known as apigenin that helps with cancer treatment. Myricetin is also found in parsley and used to lower blood sugar levels. Another property is that parsley is rich in vitamin K which is excellent addition for your bone health. (Source: Medical News Today)

Other notable benefits

  • Fighting and prevention of cancer (reduce tumour size)
  • Protecting against diabetes
  • Improving bone health
  • Improving eye health
  • Reducing bloating and blood pressure
Cooking & Storing: The Do’s & The Don’ts

Cooking with parsley is very versatile. You can use it as a garnish or just an extra help in a dish. The amount of it is up to you, but adding some shouldn’t make or break your dish. 

Storing recommendations will depend if you are using dried or fresh parsley. Fresh ones won’t last as long (approximately two weeks) in the refrigerator—you will want to store in a bag with some water. You can store dried parsley in an air tight container, and that should last for about a year. You can also store parsley by freezing it which should be used within six months.

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