Parsely, the green garnish that you often leave on your plate, right?  Well, don’t leave it on your plate anymore, you’re sending amazing nutrients to the trash instead of your body.

This photo is of the parsley that is a staple herb growing on our deck each summer.  As the commercial for hot sauce says, “I use this …. on everything!”  The same could be said for parsley and me, that’s how much I love the taste and the benefits it provides. 

To list a few:

• It’s available year-round at your grocery store or market.
• It’s cheap!  Even if you don’t grow it yourself,  a bunch of parsely can cost as little as 59 cents – 79 cents for organic.
• Packed full of antioxidants and fiber.
• Only 3 calories for two tablespoons – great weight loss herb due to it’s nutrient density.
• Excellent source of Vitamins A, C, D and K.
• Good source of folate and iron, both needed for energy.
• Great source of bone-building minerals calcium and magnesium.
• Also contains heart-healthy potassium.
• Used for centurties as a breath freshener, digestive aid and natural diuretic.

Annemarie Colbin, Founder of New York’s renowned Natural Gourmet Cookery School, states, ”Parsely contains ergosterols, which are Vitamin D precursors and convert into that vitamin in the body” in her book Food and Healing – How what you eat determines your health, your well-being, and the quality of your life.  That’s one thing I didn’t remember about parsely, so when I read it last night as I was prepping to teach a nutrition course later this week, I thought parsely would be a good post topic.

Pick up a bunch of parsely or grow it yourself.  Even non-green thumbs can grow parsely, it practically looks after itself, as long as it has dirt and water.

It will keep in your fridge drawer for 10 days to 2 weeks, look for dark green color and crispy leaves or curls (depending if you buy curly or flat leaf).  Once it starts to turn light green or yellow it is becoming old and the nutrients are lost - time for the compost.

Rinse it just before chopping – add a sprinkle to any cooked food for extra enzymes and to aid digestion.  Add a handful to soups and stews for color and nutrients.  And… remember to eat it the next time it shows up as a garnish on your plate.