PARSLEY
Although parsley is probably the most widely used herb in cooking, many people still underestimate its true nutritional and culinary worth, by only adding a miserly sprig to cooked meals as a garnish adorning the top.
As well as offering a deliciously fresh and herby twist to certain foods, parsley is highly nutritious and research has proven that it is even beneficial to our health.
There are two main variations of parsley that are used in cooking. The curly-leaf type has a milder flavor and is mainly used as a garnish to salads, soups or various meals.
The other form of parsley is the flat-leaf or Italian variety, which is much more flavorsome. For this reason it is often used in cooking, as it can withstand the cooking process whilst still retaining its flavor.
It is hard to believe that a tiny green herb such as parsley is rich in so many vitamins and minerals, but it is true. Parsley is an excellent source of Vitamin A, several B Vitamins and Vitamin K and it also contains more Vitamin C that most citrus fruits.
It boosts the immune system and can prevent against many infections, colds and other diseases. Vitamin C is known for its anti-inflammatory and anti-oxidant properties. Therefore parsley can be useful in preventing and easing conditions such as rheumatoid arthritis and certain cancers. Not only that but parsley also contains a whole host of minerals too, including iron, calcium, potassium, copper, magnesium, manganese and iodine.
Parsley can be grown all year round either indoors or outdoors. You can also buy fresh and dried parsley from your local supermarket. Try to always choose fresh parsley over dried parsley, as fresh parsley is much more flavorsome. Fresh parsley should be stored in the fridge in a plastic bag for no longer than a week, after which it will begin to wilt and go off.
If you want to dry fresh parsley leaves, you should remove the leaves from the stems, place the leaves flat on a clean surface away from direct sunlight and allow them to dry naturally. Once the leaves have dried thoroughly, they can be stored in an airtight container or jar.
As well as offering a deliciously fresh and herby twist to certain foods, parsley is highly nutritious and research has proven that it is even beneficial to our health.
There are two main variations of parsley that are used in cooking. The curly-leaf type has a milder flavor and is mainly used as a garnish to salads, soups or various meals.
The other form of parsley is the flat-leaf or Italian variety, which is much more flavorsome. For this reason it is often used in cooking, as it can withstand the cooking process whilst still retaining its flavor.
It is hard to believe that a tiny green herb such as parsley is rich in so many vitamins and minerals, but it is true. Parsley is an excellent source of Vitamin A, several B Vitamins and Vitamin K and it also contains more Vitamin C that most citrus fruits.
It boosts the immune system and can prevent against many infections, colds and other diseases. Vitamin C is known for its anti-inflammatory and anti-oxidant properties. Therefore parsley can be useful in preventing and easing conditions such as rheumatoid arthritis and certain cancers. Not only that but parsley also contains a whole host of minerals too, including iron, calcium, potassium, copper, magnesium, manganese and iodine.
Parsley can be grown all year round either indoors or outdoors. You can also buy fresh and dried parsley from your local supermarket. Try to always choose fresh parsley over dried parsley, as fresh parsley is much more flavorsome. Fresh parsley should be stored in the fridge in a plastic bag for no longer than a week, after which it will begin to wilt and go off.
If you want to dry fresh parsley leaves, you should remove the leaves from the stems, place the leaves flat on a clean surface away from direct sunlight and allow them to dry naturally. Once the leaves have dried thoroughly, they can be stored in an airtight container or jar.
