HEALTH BENEFITS

OF PARSLEY

By
George F. Felfoldi
© 2024, George F. Felfoldi
HEALTH BENEFITS
OF PARSLEY
 © 2024, George Felfoldi

Please feel free to distribute this e-Book,

As long as all the information is intact,
And is unchanged.
ALL OTHER COPYRIGHTS
BELONG TO THEIR RESPECTABLE
OWNERS.
 TABLE OF CONTENTS

Title Page
Copyright Information
Table Of Content
Dedication
Special Thanks
About The Author
Other Books By The Author
All About Parsley

– The Parsley Or Garden Parsley

Etymology

– The Word Parsley

Description Of Parsley

– Garden Parsley
Parsley Classification
Parsley Uses

– In Culinary Uses

– In Hungary

– In Europe

– In France

– In Italy

– In England

– In Brazil

– In Portugal

– In Middle East

– In North America
Composition

– Composition Of Parsley
Precautions

– Precautions
Cultivation
 – Cultivation

– Cultivars

– Leaf Parsley

– Root Parsley
Nutritional Facts
Growing Parsley In Ontario

– Additional Harvest Note

– Pests

– Insects & Invertabrates

– Diseases

– Other Potential Pests

– Insects

– Diseases
Gardening Of Parsley

– The Parsley

– How To Plant
 – Planting Parsley

– When To Plant

– How To Plant Parsley

– Tips

– Growing

– Recommended Varieties

– Harvesting

– How To Store

– Note
Impressive Health Benefits Of Parsley

– Health Benefits
Parsley Vs. Cilantro
Safety First
Easy To Add To Your Diet

– Some Popular Uses Of Parsley

How To Buy
 – Parsley

– Chopping And Storing

Photo Gallery
I would like to dedicate this e-Book
To my late mom and dad and
And also to all my readers
And friends.

THIS BOOK IS TO YOU ALL.

I would like to thank all the people,
Companies, Organizations,
Family and friends that made
This e-Book possible.

The Toronto Public Library

Health Canada
International News Media
Toronto Star Newspaper
Dr. P.K. Fung, M.D.
 Toronto General Hospital
University of Maryland, Medical System
World's Healthiest Foods
Cathy Wong, ND (Alternative Med. Expert)
Dr. Harvey Kline, MD
Dr. Sydney Davis, MD
Bettyann Hall, DBS
Mrs. Roza Felfoldi
Erno Jeno Felfoldi
Erno Gaza Felfoldi
Wikipedia.Org
Almanac
Catherine Boeckmann
Be Healthy
Carina Wolff
Samantha Cassetty, MS, RD
 Jillian Levy, CHHC
The Mayo Clinic
MedicineNet
Karthik Kumar, MBBS
Maria Zamappira
Foodland Ontario
Toronto Master Gardeners
Rick & Mary Mazak (Mazak Farms)
Cookstown Greens
Gardener's Supply Company
Ministry Of Agriculture Food Rural Affairs
Autumn Enloe, MS, RD, LD
Rachael Ajmera,MS, RD
 ABOUT THE AUTHOR

George F. Felfoldi (aka) Gyorgy Ferenc Felfoldi

Dr. George Felfoldi is an Independent

Baptist Minister, An Author, Song writer
And Musician who is a native to
Toronto, Ontario, Canada.
George holds several doctors degrees in
Various fields and has written several books,
On different subjects such as:
Occult, Health, Religion, Herbals,
Ships, and also Poetry and Lyrics.
George is also married and
Has four grown children.
 OTHER BOOKS BY
THE AUTHOR

2006

Katoomba - Columbia
The Powers of Garlic
Speaking to God Through Prayers
Ginger the Herb and Root Guide
The Complete Book On Angels
Chamomile The Healing Herb
The Healing Powers of Aloe Vera
The Healing Powers of Cranberry
The Healing Powers Of Seaweed And Algae
The Spiritual Key To Healing
The Healing Powers of Pomegranate

2007

The Healing Powers Of Blueberries

AMD – Age-Related Macular Degeneration
A Modern Look At Solar Power
The Healing Powers of Oregano
The Healing Powers of Coconuts
The Book of Spells :White Magic Vs. Black Magic
The Healing Powers of Cherries
Experimenting With the G-Spot
Sex Magic
The Images of God
The Healing Powers of Thistles
The Felfoldi’s :Medical Herbal Encyclopedia
The Complete Book on Herbal Magick
The Herbs And the Animals of the Bible
The Road To Better Health
The Gnomes In Mythology
The Magic of Having Great Sex
The Healing Powers of Strawberries
The Backyard Terror :Squirrels
Changing The Way We Look At Wolves
Cooking With Eggs Cookbook
The Healing Powers Of Watermelons

2008

The Healing Powers of Mangos

The Complete Book On Angels (Second Edition)
The State of Man (In Relationship To The Bible)
The Healing Powers of Tomatoes
The Schooner, Bluenose II
The Healing Powers of Mushrooms
A Modern Look At Parapsychology

Angel Light Bible Studies (A complete 22 lesson course)

Peach Popourri (A book on Peaches)
Hypnosis For Self Betterment And Healing
The Down To Earth Cookbook
The Science of Faith and Other God’s Sciences
World Wide Ghosts & Hauntings
The Modern Look At Poetry

2009

The Science of Mind Transformation

A New Look at Scheurmann’s Disease
Loch Ness Mystery
In Search of Mysterious Primates
The Healing Powers of Pineapples
The Healing Powers of Limes
The Scottish-Hungarian Cookbook
Cooking With Friends Cookbook
Spirit Orbs Photography
The Secret of Healthy Living
The Healing Powers of Mr. Garlic
The Complete Book On Herbal Magick (2 nd. Edition)
Spellcasting :White & Black Magic
The Healing Powers of Kiwi Fruit
A World Of Food Cookbook
A Psychic Connection To 2012
Paranormal Phenomenon :Levitation
Aliens Are Among Us
2010

The Devil And His Demons :Activities, Facts & Evidence

2012

Bed Bugs In The Woodwork

The Cockroach Invasion
The Basics of the Chinese Zodiac
Focusing the Mind, The Inner Universe
The Healing Properties of Honey

2014

The Toe Nail Fungus Book

The Healing Powers of Peppermint
The Healing Powers of Dandelion
The Healing Powers of Cloves

2015

The New Age Cookbook

From My Table
The Book Of Ginger
From My Table Cookbook
Cooking Is For Everyone
Tranquility Of Mind, Modern Lyrics & Poetry

2017

Kimberley's Famous Recipes

2018
Don't Stop Pooking
Hamsters Simplified
My Scottish Fold Long Haired Cat
Good Foods Made Easy
The Healing Powers Of Black Pepper
The Healing Powers Of Coffee
The Healing Powers Of Turmeric
The Healing Powers Of Water
Bedbugs Simplified

2019

Farmer's Wife Olde And New Tyme Recipes

2021

Everyday Cookbook
Cherries, A Superfood
Healing Properties Of Bananas
Healing Properties Of Corn
Healing Properties Of Garlic
Healing Properties Of Paprika
Healing Properties Of Turnip
Pears, A Superfood
Plums, A Superfood
Healing Properties Of Cranberries, 53p
Healing Properties Of Ginger
Cooking Through A Pandemic

2022

Cleaning And Kitchen Tips

From Hungarian And Scottish Kitchens
Blue Mountain Cookbook
Yes You Can Cook
Health Benefits Of Ginger

2023

Creative Home Cooking Vol. 1

Nessie Of Loch Ness
The Power Of Lemons
The Power Of Apples
Healing Properties Of Thistles
Health Benefits Of Dandelion
Healing Properties Of Pumpkins
Everything Pumpkin Cookbook
Everything Dandelion Cookbook
Health Benefits Of Potatoes
Everything Potatoes Cookbook
Angels Are Among Us
Healing Benefits Of Sesame Seeds
Healing Benefits Of Cinnamon
Healing Benefits Of Honey
Health Benefits Of Leaf Of Life
It's All About The Broccoli
Health Benefits Of Zucchini
Health Benefits Of Grapes
Health Benefits Of Cabbage
SUNLIGHT :Its Effect On The Human Environment

2024

Health Benefits Of Bay Leaves

Health Benefits Of Parsley
ALL ABOUT PARSLEY
THE PARSLEY OR GARDEN PARSLEY:

Parsley or Garden Parsley (Petroselinum crispum) is a species

of lowering plants which is in the family of Apiaceae which is
native to these countries such as, Greece, Morocco ant the
former Yugoslavia.

This plant has been introduced and naturalized in Europe and

in other parts of the world with suitable climates, and it is
widely cultivated as a herb, ans a vegetable.

This plant is believes by many people to have been originally

grown in Sardinia and was cultivated in around the 3 rd century
BC.

Linnaeus stated its wild habitat to be a Sardinia, hence it was

brought to England and apparently first cultivated in Britain in
1548, though literary evidence suggests that parsley was used
in England in the Middle Ages, as early as the Anglo-Saxon
period.
Parsley is widely used in European, Middle Eastern, American,
and Canadian Cuisine. Curly leaf parsley is often used as a
garnish.

In:

– central Europe,

– eastern Europe,

– southern Europe

– western Aisa,

many dishes are served with fresh green chopped parsley

sprinkled on top.

Flat leaf parsley is very similar, but it is easily to cultivate,

some people say it has a strong flavour. Root Parsley is very
common in central, eastern, and southern European cuisine,
where it is used as a snack or a vegetable in many stews,
soups, and in casseroles.
Parsley leaves are more than just a garnish foe your favorite
meals.

This herb has been around for centuries, and it is still gaining
popularity as an ingredient in modern day cuisines. Whether
you use flat or curly leaf parsley, you can be sure that these
green leaves will add more flavour and health benefits to any
dish.

This plant has a lot of iron and calcium, and it also has
powerful antioxidants such as luteolin and vitamin A, B, C, and
K1.

With all these vitamins and other nutrients it means that

parsley is not only tasty but is also nutritious!

It is known to have antiseptic properties that could help to

reduce inflammation caused by skin conditions such as
eczema or psoriasis.
ETYMOLOGY
THE WORD PARSLEY:

The word “parsley” is a merger of Old English Petersilie (which

is identical to the comtemporary German word for parsley:
Petersilie) and the Old French word peresil.

Both of these names are derived from Medieval Latin

petrosilium, from Latin petroselinum, which is the latinizationj
of the Greek petroselinon, meaning (rocky celery) from petra,
“rock, stone” and selinon, “celery”.

Mycenaean Greek se-ri-no, in Linear B, is the earliest attested

form of the word selinon.
DESCRIPTION OF
PARSLEY
GARDEN PARSLEY:

Garden parsley is a bright green, biennial plant in temperate

climates, or an annual herb in subtropical and tropical areas.

Where it grows as a biennial, in the first year, it forms a

rosette of tripinnate leaves 10 to 25 cm long with numerous 1
to 3 cm leaflets, and a taproot used as a food that is stored
over the winter.

In the second season, it grows a flowering stem to 75 cm or

(30 inches) tall with sparser leaves and flat topped 3 to 10 cm
diameter umbrels with numerous 2 mm diameter yellow to
yellowish green flowers.

The seeds are ovoid, 2 to 3 mm long, with prominent style

remnants at the apex. One of the compounds of the essential
oil is apiole. The plant normally dies after the seeds
maturation.
PARSLEY CLASSIFICATION
 PARSLEY

Parsley leaves and flowers

SCIENTIFIC CLASSIFICATION

KINGDON: - Plantee
Clade: - Tracheophytes
Clade: - Angiosperms
CladeL – Eudicots
 Clade: - Sterids
ORDER: - Apiales
FAMILY: - Apiaceae
GENUS: - Petroselinum
SPECIES: - P. Crispum

BINONIAL NAME
Petroselinum crispum
(Mill.) Fuss

SYNONYMS LIST
. Ammi petroselinoides C.Presi ex DC
. Anisactis segetalis Dulac
. Apium crispum Mill.
. Apium laetum Salisb.
. Apium latifolium Mill.
. Apium latifolium Poir.
 . Apium occidentale Ccalest.
. Apium peregrinum (L) Crantz
. Apium petroselinum L.
. Apium petroselinum var. Angustifolim Hayne
. Apium petroselinum var. Variegatum Nois.
.Apium petroselinum var. Vulgare Nois.
. Apium romanum Zuccagni
. Apium tuberosum Steud.
. Apium vulgare Lam.
. Bupleurum petroselinoides Spreng.
. Carum peregrinum L.
. Carum petroselinum (L.) Benth. & Hook.f.
. Carum vulgare Druce
.Cnidium petroselinum DC.
. Ligusticum peregrinum L.
. Petroselinum anatolicum Freyn & Sint.
. Petroselinum crispum var. Angustifolium (Hayne) Reduron
 . Petroselinum crispum f. Angustifolium (Hayne) Danert
. Petroselinum crispum f. Breve (Alef.) Danert
. Petroselinum crispum var. Erfurtense Danert
. Petroselinum cripum f. Hispanicum (alef.) Danert
. Petroselinum crispum var. Neapolitanum Danert
. Petroselinum Crispum var. Petroselinum (L.) Reduron
. Petroselinum crispum var. Radicosum (Alef.) Danert
. Petroselinum crispum f. Tenuisectum (Danert) Danert
. Petroselinum crispum subsp. Tuberosum (Bernh. Ex Rchb.)
Soo
. Petroselinum crispum f. Variegatum (Nois.) Danert
. Petroselinum crispum var. Vulgare (Nois.) Danert
. Petroselinum fractophyllum Lag. Ex Sweet
. Petroselinum hortense Hoffm.
. Petroselinum hortense f. Tenuisectum Danert
. Petroselinum macedonicum Babani
Petroselinum peregrinum (L.) Lag.
 . Petroselinum romanum (Zuccagni) Sweet
. Petroselinum sativum Hoffm.
Petroselinum sativum Hoffm. Ex Gaudin
. Petroselinum sativum var. Breve Alef.
. Petroselinum sativum var. Hispanicum Alef.
. Petroselinum sativum var. Longum Alef.
. Petroselium sativum convar. Radicosum Alef.
. Petroselium sativum var. Silvestre Alef.
. Petroselium sativum var. Variegatum (Nois.) Alef.
. Petroselium sativum var. Vulgare (Nois.) Alef.
. Petroselium thermoeri Weinm.
. Petroselinum selinoids DC.
. Petroselium vulgare Lag.
. Petroselium vulgare Hill
. Petroselinum intermedium Simonk.
. Peucedanum petroselinum (L.) Desf.
. Selinum petroselium (L.) E.H.L.Krause
 . Siler japonicum (Thunb.) Tanaka
. Sison peregrinum Spreng.
. Sium oppositifolium Kit. Ex Schult.
. Sium petroselinum Vest.
. Wydleria portoricensis DC.

Parsley growing in the garden.

PARSLEY USES
IN CULINARY USES:

Parsley is widely used in Middle Eastern, Mediteranean,

Brazilian, Canadian and American cuisine.

Curly leaf parsley is used often as a garnish. Green parsley is

used frequently as a garnish on:

– potato dishes (boiled or mashed potatoes),

– on rice dishes (risotto or pilaf),

– on fish,

– fried chicken,

– lamb,

– goose,

– stakes,

– as well as in meat,

– in vegetable stews (Including shrimp creole, beef

bourguignon, etc.
IN HUNGARY:

It is used in:

– goulash,

– chicken paprikash,

– stews,

– and soups.

Parsley seeds are also used in cooking, imparting a strong

parsley flavour than leaves.

IN EUROPE:

In central Europe, eastern Europe, and southern Europe, as

well as in Asia, many dishes are served with fresh green,
chopped parsley sprinkled on top of dishes as a garnish. In
southern and central Europe, parsly is part of bouquet garni, a
bundle of fresh herbs used as an ingredient in stocks, soups,
ans sauces.

Fresh chopped parsley is used as a topping for soups such as

chicken soup, green salads, or salads such as salade Olivier,
and on open sandwiches with cold cuts or pates.

IN FRANCE:

Persillade is a mixture of chopped garlic and chopped parsley

in Franch cuisine.

IN ITALY:

The parsley is the main ingredient in Italian salsa verde, which

is a mixed condiment of parsley, capers, anchovies, garlic, and
sometimes bread, soaked in vinegar. It is an Italian custom to
serve it with bollito misto or fish. Gremolata, a mixture of
garlic, parsley, lemon zest, it is a traditional accomplaniment
to the Italian veal stew, ossobuco alla milanese.
IN ENGLAND:

In England parsley sauce is a roux based sauce, commonly

served over fish or gammon. It is also served with pie and
mash in the East End of London, and in fact all over London
The Home Counties, where it is referred to as Liquor.

ROOT PARSLEY is very common in Central, Eastern, and

Southern European cuisines, where it is used as a snack or a
vegetable in many stews, soups, and other casseroles, and as
ingredient for broth.

IN BRAZIL:

In Brazil, freshly chopped parsley (salsa) and freshly chopped

scallion (cebolinha) are the main ingredients in the herb
seasoning called “Cheiro-verde” (literally meaning “Green
Aroma”). Which is used as key seasoning for major Brazilian
dishes, including:
 – meat,

– chicken,

– fish,

– rice,

– beans,

– stews,

– soups,

– vegetables,

– salads,

– condiments,

– sauces,

– and stocks (broths).

Cheiro-verde is sold in food markets as a bundle of both types

of fresh herbs. In some Brazilian regions, chopped parsley may
be replaced by chopped coriander.
IN PORTUGAL:

Coriander is called cilantro, and coentro.

IN MIDDLE EAST:

Parsley is a key ingredients in several Middle Eastern salads

such as Lebanese tabbouleh, it is also often mixed in with the
chickpeas and/or fava beans while making fafafel (that gives
the inside of the fafafel its green colour), It is also a main
componant in the Iranian stew ghormeh sabzi.

Parsley is component of a standard Seder plate arrangement,

it is eaten to symbolize the flourishing of the Jews after first
arriving in Egypt.

IN NORTH AMERICA:
Parsley is used in

– different stews,

– and soups,

– salads and

– sauces.
Parsley is also used as a garnish placed on top of:

– soups

– and salads.
COMPOSITION
THE COMPOSITION OF PARSLEY:

Parsley is a source of flavonoids and antioxidants, especially:

– luteolin,

– apigenin,

– folate,

– vitamin K,

– vitamin C,

– vitamin A.

Half a tablespoon (a gram) of dried parsley contains about 6.0

ug of lycopene and 10.7 ug of alpha carotene as well as 82.9
ug of lutein+zeaxanthin and 80.7 ug of beta carotene.

Dried parsley can contain about 45 mg/gram apigenin. The

apigenin content of fresh parsley is reportedly 215.5 mg/100
grams, which is much higher than the next highest food
source, green celery hearts providing 19.1 mg/100 grams.

Parsley essential oil is high in myristicin.

PRECAUTIONS
PRECAUTIONS:

Excessive consumption of
parsley should be avoided by
pregnant women. Normal food
quantities are safe for
pregnant women, but
consuming excessively large
amounts may have uterotonic
effects.
CULTIVATION OF PARSLEY
CULTIVATION:

Parsley grows best in moist, well drained soil, with full sun. It
grows best between 22 to 30 degrees C (72 to 86 F), and
usually is grown from seeds.

GERMINATION is slow, taking about 4 to 6 weeks, and it is

often difficult because of furanocoumarins in its seed coat.
Typically, plants grown for the leaf crop are spaced 10 cm
apart, while those grown as a root crop are spread 20 cm
apart to allow for the root development.

Parsley also attracts several species of wildlife.

– Some shallowtail butterflies use parsley as a host plant

for their larvae; their caterpillars are black and green
striped with yellow dots, and they will feed on parsley for
2 weeks before turning into butterflies.

– Bees and other nectar feeding insects also visit the

flowers.
- Birds such as the goldfinch feed on the seeds as well.
CULTIVARS:

In cultivation, the parsley is subdivided into several cultivar

groups, depending on the form of the plant, which is related
to its end use.

Often these are treated as botanical varieties, but they are

cultivated selections, not of natural botanical origin.

LEAF PARSLEY:

The two main groups of parsley that is used as herbs are

FRENCH or CURLY LEAF (P. Crispum Crispum Group; syn. P.
Crispum var.crispum); and the ITALIAN, or FLAT HEAD (P.
Crispum Neapolitanum Group; syn. P. Crispum var.
Neapolitanum).

Of these, the Neapolitanum Group more closely resembles

the natural wild species. Flat leaved parsley is preferred by
some gardeners as it is easy to cultivate, being more tolerant
of both rain and sunshine, and it is said to have a stronger
flavour.

While curly leaf parsley is preferred by others because of its

more decorative appearance in garnishing.

A third type, sometimes grown in southern Italy, has thick leaf

stems resembling celery.

ROOT PARSLEY:

Another type of parsley is grown as a root vegetable, the

HAMBURG ROOT PARSLEY (P.crispum Radicosum Group, syn.
P. Crispum var. Tuberosum).

This type of parsley produces much thicker roots than types

cultivated for their leaves. Although seldom used in Britain
and the United States, root parsley is common in central and
eastern European cuisine, where it is used in soup and stews,
or simply eaten raw, as a snack, similar to carrots.

Tabbouleh Salad.
NUTRITIONAL FACTS
 PARSLEY, FRESH

Nutritional value per 100 grams (3.5 ounces)

ENERGY – 151 kJ (36 kcal)

CARBOHYDRATES – 6.33 g
Sugar – 0.85 g
Dietary fiber – 3.3 g
FAT – 0.79 g
 PROTEIN – 2.79 g

VITAMINS – QUANTITY - %DV

Vitamin A equiv. - 421 ug – 53%
beta-Carotene – 5054 ug – 47%
lutein zeavanthin – 5561 ug -
Thiamine (B1) – 0.086 mg – 7%
Riboflavin (B2) – 0.09 mg – 8%
Niacin (B3) – 1.313 mg – 9%
Panthothenic acid (B5) – 0.4 mg – 8%
Vitamin (B6) – 0.09 mg – 7%
Folate (B9) – 152 ug – 38%
Vitamin C – 133 mg – 160%
Vitamin E – 0.75 mg – 5%
Vitamin K – 1640 ug – 1562%

MINERALS – QUANTITY - %DV

 Calcium – 138 mg – 14%
Iron – 6.2 mg – 48%
Magnesium – 50 mg – 14%
Manganese – 0.16 mg – 8%
Phosphorus – 554 mg – 8%
Sodium – 58 mg – 4%
Zinc – 1.07 mg – 11%

UNITS
ug = micrograms
mg = milligrams
IU = International Units

% are roughly approximated using US

recommendation for adults.

SOURCE: USDA FoodData Central

This plant is seen from above, it is
from the Crispum Group.
Although root parsley looks similar to the parsnip,
which is almost its closest relative in the family
Apiaceae, its taste is very different.
GROWING PARSLEY IN
ONTARIO
UNIVERSITY OF GUELPH REPORT:

PARSLEY
Other common Names Include:

– Common parsley

Latin Name: Petroselinum crispum

No established grades. Quality is determined by the markets.

ADDITIONAL HARVEST NOTES:

Harvest parsley by cutting and bunching all the leaves about 3

to 4 cm above the crown, allowing the crown to regrow for
additional harvests. Continuous harvests can also be achieved
by staggering harvest times across the field. Harvest during
cooler parts of the day to reduce moisture loss and cooling
cost. Remove field heat as soon as possible after harvest.
Post Harvest.

Special handling/curing

Cracked ice used in or around packages will help to maintain

during transportation.

Storage Conditions.

Relative humidity (RH): 95 to 100%

Temperature: 0 degrees C.
Air Exchange: N/A
Duration: 2 to 3 weeks

PESTS:

Specific pests observed on this crop in Ontario (observation

is based on limited experience with this crop).

INSECTS & INVERTEBRATES:

– Carrot weevil,

– parsley worm,

– leafhoppers,

– aphids,

– cabbage looper,

– and cutworms.

DISEASES:

– Lead spots and Blights (example: Septoris, Alternaria),

– Damping-off,

– Root rot,

– Aster yellows,
 – and Nematodes.

OTHER POTENTIAL PESTS:

The following pests have not been observed on this crop in

Ontatrio. However, they are either significant concerns for
closely related plants in Ontario, or are reported on this crop
in other production areas. This is not a comprehensive list of
all potential pests. Not all of these pests will necessarily
survive Ontario's climate, but could potencially survive in a
protected environment such as greenhouses or storage
facilities.

INSECTS:

– Corn earworm,

– Flea Beetles,

– and Tarnished plant bug.

DISEASES:
– Leaf blights (example, Cercospora, Phoma),

– Powdery mildew,

– Crown and Root rots (Example, Rhizoctonia, Fussrium,

Phythium),

– Viruses,

– Bacterial leaf spot.

GARDENING OF PARSLEY
THE PARSLEY:

Botanical name: Petroselinum

Name: Crispum
Plant: Herb
Type:
Sun: Full sun, or partial shade
Soil: Slightly Acidic
pH: To Neutral

HOW TO PLANT:

Parsley is a biennial plant with bright green, feather like

leaves.

This plant is in the same family as dill and carrots and is most
commonly used as garnish, but it is also used in salads, stews
and soups.
PLANTING PARSLEY:

Pick a spot that gets full sun, at least 6 plus hours of sunlight,
and has a well draining soil that is rich in organic matter.

This herb needs more fertile soil than most herbs. Soil pH
should ideally be around 6.0 slightly acidic.

Also try to choose an area that is weed free; it will be easier to

see the parsley sprouting.

WHEN TO PLANT:

Parsley seeds can be started indoors or sown directly in the

garden. However, the taproot of parsley plants is delicate, so
take extra care if transplanting.

– For a head start, plant seeds in individual pots indoors 6

to 8 weeks before the last spring frost date.
 – Sow the seeds outdoors 3 to 4 weeks before the last
spring frost, as parsley is a slow starter.

– For the best germination, soil should be 70 degrees F (21

degrees C), though parsley seeds will germinate in
temperatures as low as 50 degrees F (10 degrees C).

HOW TO PLANT PARSLEY:

. The germination rate of parsley seeds tend to be low, so

consider soaking the seeds overnight before sowing to
improve your chance of success.

. Sow parsley seeds 1/4 inch deep.

. Sow seeds about 6 to 8 inches apart. For larger plants, sow

about 8 to 10 inches apart (if you have the space).

. Be sure to keep the soil moist while seeds germinate.

. It can take 2 to 4 weeks for seedlings to appear.

TIPS:

. Plant radish seeds in the gaps between parsley seeds. The

radishes will sprout and grow before the parsley appears, and
the radishes will mark the row.

. Indoors, you can use a grow light to help seedlings grow.

Make sure that it remains at least two inches above the leaves
all the time.

GROWING:

. Be sure to keep the parsley plants sufficiently watered,

especially through the heat of summer.

. Lightly mulch around the plants to conserve moisture.

RECOMMENDED VARIETIES:
. Flat leaf variety: Use in cooking because they have a better
flavour and are easier to work with than curly leaf parsley.

. Curly leaf varieties: Use when you want a fancier garnish.

HARVESTING:

. When the leaf stem have at least three segments, parsley is

ready to be harvested.

. Cut leaves from the outer stems of the plant whenever you
need them. Leave the inner portions of the plant to mature.
Ideally, allow 2 to 3 weeks for regrowth between major
harvests.

. If you want fresh parsley throughout the winter, replant a

parsley plant in a pot and keep it in a sunny window.

HOW TO STORE:

. One method of storing the parsley fresh is to put the leaf

stalks in water and keep them fresh in the refrigerator.

. Another method of storing is drying the parsley.

Cut the parsley at the base and hang it in a well ventilated,

shady, and warm place. Once it is completely dry, crumble it
up and store it in a airtight container.

NOTE:

. Parsley does not have a problem with cold temperature. In

the fall, you can use or store what you need, and leave the
plant right in the ground. Even in cold parts of the country

you should be able to grow outside on Thansgiving Day and

pick some even if you have to shovel snow of the plant.

. Parsley freezes well (chop it in a food processor and freeze it

in a plastic bag), and it is also dries well. To dry parsley, use a
food dehydrator at a low temperature, or put it on a rack in
the oven with the pilot light on. Store dried parsley in an
airtight container, away from sunlight.
IMPRESSIVE HEALTH BENEFITS
OF PARSLEY
HEALTH BENEFITS:

1. CONTAINS IMPORTANT NUTRIENTS:

Parsley offers many more nutrients and vitamins than people

suspect. The herb is rich in many vitamins, particularly vitamin
K, which is needed for blood clotting and bone health. This
plant is also a great source of vitamin A and C, that are
important nutrients with antioxidant properties. Additionally
it is very low in calories, making it a great low calorie
ingredients for many recipes.

2. RICH ON ANTIOCIDANTS:

Antioxidants are compounds that prevent cellular damage

from molecules which are called “Free Radicals”.

Your body requires a healthy balance of antioxidants and free

radicals to maintain optimal health.
The main antioxidants that are found in parsley are:

– Flavonoids,

– Carotenoids,

– and Vitamin C.

This fragrant herb is particularly rich in a class of antioxidants

that is known as flavonoids. The two main flavonoids include
myricetin and apigenin.

Many recent studies that was done has showed that diets rich
in flavonoids may lower your risk of conditions such as, colon
cancer, type 2 diabetes, and heart disease.

Furthermore, beta carotene and lutein are two antioxidants

known as carotenoids. Many different studies associate
higher intake of carotenoids with a reduced risk of certain
diseases, such as lung cancer.
Vitamin C also has strong antioxidant effects and plays an
important role in supporting the immune system and
protecting against chronic diseases.

Interestingly, dried parsley may be higher in antioxidants than

fresh sprigs. In fact, a study found that dried herb has 17 times
more antioxidant content than its fresh counterpart.

3. SUPPORTS BONE HEALTH:

Our bones need certain minerals and vitamins in varying

amounts to remain healthy and strong.
The vitamin K that is found in parsley helps to build stronger
bones by supporting bone building cells which are called,
“Osteoblasts”. This known vitamin also activates certain
proteins that increase bone mineral density, (a measure of the
amount of minerals that is present in your bones).

Bone density is important, as a lower bone mineral density is

associated with an increased risk of fractures, (especially in
older adults).

However, many different studies that was done has suggested

that eating foods that are rich in vitamin K may reduce your
risk of bone fractures. One study that was done found that
higher vitamin K intake was associated with a 22% lower risk
of bone fractures.

Typical dietary intake of vitamin K may be below the level that

is needed to improve bone mineral density and reduce
fracture risks. Therefore, eating food like parsley can benefit
bone health greatly.

4. HAS CANCER FIGHTING PROPERTIES:

This plant contains plant compounds that can have anticancer

effects. Oxidative stress, (a condition that is characterized by
an imbalance in levels of antioxidants and free radicals), is
associated with the development of certain chronic diseases,
which includes cancer.

The parsley is very rich in flavonoid antioxidants and vitamin

C, which reduce oxidative stress in the body and may lower
the risks of certain forms of cancer.

For example, high dietary intake of flavonoids may reduce

colon cancer risk by up to 30%.

Subgroups of certain flavonoids that are in parsley, such as

myricetin and apigenin have shown in studies to have
anticancer activity.

Plus, eating foods that is rich in vitamin C may reduce the risks
of cancer as well. A 1/2 cup (30 grams) of parsley provides
53% of the RDI for this nutrient.

One study that was done has found that increasing vitamin C
by 100 mg per day reduced the risk of overal cancer by 7%.
Moreover, increasing dietary vitamin C by 150 mg per day may
lower prostate cancer risks by up to 21%.

5. HELPS TO PROTECT YOUR EYES:

Beta-Carotene, Zeaxanthin and Lutein are the three

carotenoids that are found in parsley that helps to protect
your eyes and promote healthy vision.

Carotenoids are pigments that are found in plants that have

powerful antioxidant activities.

Zeaxanthin and Lutein may prevent age related macular

degeneration (AMD), which is an incurable eye disease and a
leading cause of blindness here in Canada, United States and
around the world.

In fact, eating foods that are rich in lutein and zeaxanthin may
reduce the risk of late AMD by up to 26%.
This conversion of beta carotene explains why this plant is
very rich in vitamin A. A1/2 cup (30 grams) of freshly chopped
leaves provide 108% of the RDI for this vitamin.

Vitamin A is essential for eye health, as it helps to protect the

corona, (the outermost layer of the eyes), as well as the
conjunctive, (the thin membrane that is covering the front of
the eye and the inside of the eyelids).

– Vitamin A and beta carotene are two of parsley's

significant antioxidant characteristics that assist and
promote eye health.

– They help protect the eyes from injury and prevent the
progression of age related eye disease.

– Vitamin A aids in the protection of the eyes from UV

radiation damage.

– Many studies that was published have shown that

parsley leaves contain plenty of antioxidants and
different vitamins, which may help support better eye
and vision health.
 – It is known that these compounds reduce inflammation
and oxidative stress in the eye, which can help people to
see better.

– Vitamin A helps cells in the visual system repair and grow

back, and it also protects against infections like
conjunctivitis and night blindness.

6. IMPROVES EYE HEALTH:

Parsley is a nutrient rich herb that may improve your heart

health. It has a good source of the B vitamin Folate, with 1/2
cup (30 grams) can provide 11% of the RDI.

High intakes of dietary folate may reduce heart disease and

stroke risk in certain populations. A large study was done with
58,000 people which has found that the highest intake of
folate was associated with 38% reduced risk of heart disease
and stroke.
A low intake of folate may increase the risk of heart disease.
In one study that was done on 1,980 men observed a 55%
increase in heart disease risk in those individuals with the
lowest intake of this nutrient.

Some scientists say that folate benefits heart health by

lowering levels of the amino acid homocysteine. High
homocysteine levels have been linked to a higher risk of heart
disease in some studies.

Homocysteine may negatively affect heart health by altering

the structure and function of the arteries. However, the
connection between this amino acid and heart disease still
remains controversial.

7. HAS ANTIBACTERIAL PROPERTIES:

The parsley may have antibacterial benefits when it is used as

an extract. A study was done that demonstrated that the
extract showed significant antibacterial activity against:
 – Yeast,

– molds,

– and common infection causing bacteria known as S.

Aureus.

The parsley extract may also prevent the growth of bacteria in

food. Another study that was done found it prevented the
growth of potentially harmful bacteria, such as Listeria and

Samonella, both bacteria is known to cause food poisoning.

8. BREAST CANCER PREVENTION:

Living a lifestyle that can reduce the risk of cancer is wise,

there are habits that prevent breast cancer. Parsley may have
specific protective benefits against breast cancer. According to
a study that was done in 2017 and it was published in the
journal of Geroscience, apigenin, a natural compound in
parsley showed promising as a non toxic treatment for human
breast cancer.
9. FIGHTS INFLAMMATION:

Parsley has been found to fight inflammation. Inflammation

can actually be deadly. Parsley helps because it is high in
antioxidants like vitamin C and vitamin A and also vitamin E,
which can help soothe inflammation. This can help to reduce
the risk of:

– Arthritis, (an inflammation of the joints)

It is also an excellent source of flavonoids, antioxidants,

antibacterials that can help to reduce the risks of many
chronic diseases such as:

– Cancer,

– Atherosclerosis,

– Alzheimer's disease,

– Parkinson's disease.
 – Flavonoids that are in parsley are among the natural anti-
inflammatory compounds.

– Parsley contains apigenin, which has anti-inflammatory

effects. Furthermore, high quantity of vitamin C aid in the
battle against inflammation.

– Parsley includes quercetin, which is another powerful

antioxidant that prevents inflammation. More crucially, it
stabilizes the cells in the body that produce histamine, (a
substance generated in the body in reaction to damage),
stopping inflammation in the initial stages.

– Urecetin, another antioxidant that is found in parsley, is

used in medical therapy to treat prostatitis.

– Parsley is useful in the treatment of rheumatoid arthritis.

Parsley contains anti-inflammatotu vitamin C and beta
carotene, which aid in the treatment of arthritis.

10. MAKES GRILLING SAFER:

Consume parsley with your char grilled fish, chicken and steak
to help minimize the cancer causing effects of heterocyclic
amines. Heterocyclic amines are made when proteins are
cooked at high temperatures.
Amanda Capriglione, RD, CDN, suggests making a chimichurri
sauce by blending parsley, fresh garlic, salt, pepper, some
apple cider or red wine vinegar and olive oil together and
adding to cooked meats.

11. PREVENTS LINES & WRINKLES:

Eating parsley benefits your complexion. Parsley is high in

vitamin C, and vitamin C makes collagen, which gives the skin
its structure and strength. Collagen helps to iron out the fine
lines and wrinkles. Make a vitamin C packed salad with some
greens, parsley, orange pieces and finish with a lemony
vinaigrette.

12. HELPS WITH DIGESTION:

Settle your stomach with the help of this soothing herb. It can
help aid in digestion and help to reduce bloating. It contains
compounds that enable the expulsion of gas from the body.
Add some flat leaf parsley into your dinner before a big night
out. If you have stomach trouble, avoid foods that are bad for
digestive health.

13. FRESHENS BREATH:

Eating some fresh parsley can help you freshen your breath
and mask any bad odors. Parsley acts as a natural breath

freshener, especially after consuming garlic or onions.

14. HELPS WITH BLADDER INFECTIONS:

If you suffer from UTIs? Consider adding some parsley into

your diet. Homeopathic partitioners use this to beat urinary
infection and kidney and bladder stones. It contains chemicals
that cause muscle contraction in the intestine, bladder, and
uterus. Hence, indigestion, UTIs, and menstrual cramps were
often treated with connection of this herb.

15. ANTIMICROBIAL AND DIURETIC PROPERTIES:

 – Parsley's antibacterial qualities help with tooth health
and bacteria induced skin problems.

– Parsley has inherent anti bacterial characteristics and is

alkaline, making it a natural breath freshener and aiding
in the killing of microorganisms in the mouth that cause
smell.

– Because it is an antibacterial agent, parsley can aid in the

removal of harmful microorganisms from the body.

– Antifungal properties of parsley can help to remove fungi

such as athlete's foot or ringworms.

– Apiol is found in parsley. Apiol is an essential oil that aids

in the slowing of microorganism development and
prevention of infection in the urinary system.

– Parsley is a natural diuretic, meaning that it can help

flush out unwanted germs that is in the bladder and
urinary tract.

16. IMPROVES DIGESTION AND NUTRIENT ABSORPTION:

– Parsley aids in the alleviation of a variety of
gastrointestinal ailments, such as gas, constipation,
bloating, and indigestion.

– According to new research studies, parsley helps enhance

bile production and healthy stomach fluids, that promote
correct enzyme functioning in nutritional absorption.

– Parsley can help to relax your stomach and can prevent

bloating in addition to promoting good digestion. Parsley
as a carminative plant contains chemicals that help the
body expel gas.

– Parsley, being a natural diuretic, it can aid in the relief of

water retention and reduction of bloating.

– Parsley aids in removal of excess water by stimulating

urine output in the kidneys.

– Parsley helps promote helthy digestion and relieve

indigestion because of its higher fiber content and ability
to make the intestinal microbiome healthier.

– Seeds, leaves, and even the roots of the parsley plant are
considered an effective diarrhea remedy. According to
some new research that was published, drinking parsley
tea may be more effective in alleviating diarrhea. The
 parsley tea promotes fat and protein digestion, as well as
intestinal absorption.

– Parsley has laxative and diuretic properties, which aid in

digestion. Apiol, the oil that is extracted from parsley
seeds, was found to aid digestion.

17. IMPROVES KIDNEY HEALTH:

– Parsley is very beneficial to kidney health. According to

some research that was done recently, parsley may help
to minimize the risk of kidney and gallbladder stones and
helps to reduce acidity in the body.

– Because parsley is a diuretic and helps wash fluids out of

the body, it can be good for the kidneys, as well as
flushing away germs.

– Piol and myristicin, the two compounds that are in

parsley oil, are responsible for the herb's diuretic
qualities.

– This herb can aid in removal of gallstones and kidney

stones from the body.
18. RICH SOURCE OF FOLATE AND IRON:

– Parsley is high in B vitamin folate. A one cup serving of

parsley juice offers approximately 23% of the DV.
According to some studies that was done, high folate
consumption has been linked to a low risk of heart
disease.

– Irone is very abundant in parsley. Iron helps sustain the

oxygen in the red blood cells and prevents iron deficiency
anemia.

– Parsley is high in iron, which is why it is used to cure

anemia. Adding some parsley to your food is an easy
method to boost your iron consumption. According to
some research, parsley leaves offer powerful anti-anemia
capabilities.

– Iron absorption is aided by adequate vitamin C levels.

This plant is high in vitamin C, which promotes iron
absorption and it aids in treatment of anemia.

– Iron also aids in the treatment of insomnia in the human

body and improves people's sleeping habits and quality
 by regulating their circadian cycles. A proper red blood
count can result in reduced blood pressure fluctuations.

19. VERY GOOD SOURCE OF VITAMIN K:

– Vitamin K is very important for our bones and for our

heart health, as well as blood coagulation. Vitamin K may
be found in a variety of different foods, but parsley
stands out.

– A 2 tablespoon dose of parsley powder contains more

than 150% of the DV for vitamin K.

20. ENHANCES CARDIOVASCULAR HEALTH:

– Parsley is a fantastic low salt addition to flavour

combinations, that is great for the heart.

– According to some new research that was done, parsley

was used to treat arterial hypertension and associated
heart disorders.
21. MAINTAINS GOOD BLOOD PRESSURE:

– Parsley may be beneficial in maintaining healthy blood

pressure levels through nitrates.

– Nitrates relax the body's blood arteries, that improves

blood flow throughout the body.

22. REGULATES CHOLESTEROL LEVELS:

– The fiber components that are in parsley is one of the

reasons it is effective at lowering cholesterol levels.

– According to new research that was just published, found

that aqueous extract of parsley have
hypocholesterolemic effects, that can be ascribed to the
flavonoids that are found in parsley.

– Flavonoids reduce cholesterol production and assist

lower blood cholesterol levels.

23. IMPROVES BONE AND JOINT HEALTH:

 – Parsley is high in nutrients that promote bone growth.

– Parsley is high in vitamin K, which works in conjunction

with calcium, vitamin D, phosphorus, and magnesium to
help the bones to for.

– Vitamin K is a necessary component that promotes bone

density, which protects the bones from breaks and
fractures.

– Parsley slows bone resorption, which benefits an

individual's skeletal structure.

24. HELPS TO TREAT OSTEOPOROSIS:

– Parsley is beneficial in the treatment of osteoporosis and

maintenance of bone health.

– Osteoporosis is caused by low levels of calcium in the

bones and an amino acid called homocysteine.

– Folic acid that is in parsley can be used to break down the

amino acid. Parsley is recognized as one of the greatest
calcium source.
 – It has an adequate quantity of folic acid, which may aid in
the breakdown of homocysteine.

25. PROMOTES BETTER IMMUNE SYSTEM HEALTH:

– Parsley aids immune system defenses due to its high

antioxidant content, that includes vitamin A and vitamin
C.

– 1 cup of parsley contains roughly 89% of the DV for

vitamin C. Vitamin C promotes cellular activity and
gastrointestinal health, that all contributes to a healthy
immune system.

– Minerals, vitamins, and antioxidants that are present in

parsley help to boost immunity. Vitamins include,
vitamin B, vitamin C, vitamin A, vitamin K, folate and
niacin all have varius effects on the immune system.

– Vitamin A interacts directly with lymphocytes or white

blood cells, amplifying their action.

– Parsley's chlorophyll contains antibacterial ans antifungal

effects.
 – According to some research that was done, parsley has
antioxidant and antibacterial properties, making it a
suitable source for a variety of home treatments.

26. HAS CANCER FIGHTING PROPERTIES:

– Parsley contains flavonoids, which are natural plant

components that aid in the battle against illness such as
cancer.

– Myricetin, a flavonoid that is found in parsley, has been

demonstrated to help to prevent skin cancer.

– Apigenin, a naturally occurring chemical that is found in

parsley, has been demonstrated to aid in tumor
reduction. In laboratory experiments, apigenin was
proven to destroy over 86% of lung cancer cells.

– Carnosol, a chemical present in parsley, has been linked

to cancer prevention. It has been connected to the
possible treatments of skin, breast, colon, and prostate
cancer.

– Another chemical that is found in parsley is luteolin,

which is a cancer preventive agent. It interferes and
inhibits the majority of the properties of cancer cells. It
 blocks the metabolism of carcinogens that produce active
mutagens in liver chromosomes.

27. TREATS NIGHT BLINDNESS:

– Night blindness is caused by a vitamin A deficit, and

parsley, which is high in in this vitamin, can help heal the
problem.

– According to new research, retinol, a vitamin A

derivative, interacts with opsin to generate rhodopsin.

– Opsin is a pigment that is found in the retina of the eye,

whereas rhodopsin is a substance that aids in night
vision.

28. PROMOTES SKIN HEALTH:

– Anti-inflammatory and antioxidant properties and other

vitamins and minerals that are found in parsley all
benefit skin health.

– Anti-inflammatory and antibacterial qualities that are in

parsley may aid in the treatment and prevention of acne.
 – Antioxidants aid in the slowing down of the aging process
and protect the skin from oxidative stress.

– Vitamin A protects the skin some UV rays and may help

prevent skin cancer.

28-1. SUPPORTS GLAND HEALTH:

– Parsley is also beneficial to gland health. According to

some research, it has a remarkable capacity to shrink
swollen and enlarged glands.

– It can remove toxins and excess mucus.

– Adrenal glands can be soothed by parsley. The plant root

includes; calcium, iron, and B complex vitamins, all of
which supports the parathyroid glands.

29. SUPPORTS HEALTHY MENSTRUAL CYCLE:

 – Parsley may promote healthy menstruation while
alleviating cramps. Parsley is thought to aid with
hormone balance, which may help to reduce
premenstrual syndrome symptoms.

30. GOOD SOURCE OF COPPER:

– Although parsley does not have a high copper content, it

is one of the plant sources that do have copper.

– Copper is a trace mineral that is required for numerous

bodily processes, including heart, brain, and skeletal
muscles.

– Because parsley contains a significant quantity of copper,

it aids in the synthesis of melanin, which is responsible
for the brown colour of our skin and the distinctive
pigmentation of our hair and eyes.

31. SUPPORTS HEALTHY HAIR:

– Parsley is high in nutrients, which promote healthy hair

development. Parsley aids in nutrition absorption as well.
 – Parsley may assist with nutritional deficits if hair loss or
sluggish hair growth is caused by a mack of nutrients.

– Parsley contains vitamin A, C, and E; zinc; B vitamins, and

proteins, all of which are necessary for good hair
development.

32. GOOD FOR DURING PREGNANCY:

– Parsley is high in iron, which is essential during

pregnancy. The herb can help with constipation, (because
of its fiber contents), which is a typical problem during
pregnancy.

– Vitamin B9 is a dependable resource for reducing

abnormalities throughout pregnancy and childbirth.
Vitamin B9 rich foods, such as parsley, must be added
correctly to increase the odds of having a healthy, happy
child.

33. PARSLEY HELPS TO BALANCE HORMONES:

Parsley seed have traditionally been used as an important
spice in Asian countries and in India for normalizing
menstruation, treating amenorrhea, (loss of menstrual cycle)
and decreasing menstrual pain. It is believed to help balance
hormones, that is important for fertility and preventing
symptoms of PMS.

Another one of the parsley benefits? Since it helps prevent

neural tube defects that can result when a folate deficiency
takes place, the folate that is within the parsley is important
for a healthy pregnancy.

34. DIABETES MANAGEMENT:

– Parsley leaves may help with diabetes management.

– Parsley leaves may be the next go to remedy for those

struggling to manage diabetes.

– This plant is rich in antioxidants and has been found to

help regulate blood sugar levels in diabetics, as well as
reduce insulin resistance.
 – Parsley could potencially be an effective ally in managing
diabetes.

– Parsley has these health benefits because it has a lot of

polyphenols, which are known to help fight diabetes by
stopping the liver from making too much glucose.

– Many studies that was done also shown that eating

parsley extract can lower cholesterol and triglyceride
levels, which are often linked to diabetes.

35. GOOD FOR DENTAL HEALTH:

– Parsley might be good for dental health.

– Parsley leaves may offer a natural, inexpensive way to

improve oral health.

– Some studies have shown that the compounds that are in

parsley, such as flavonoids and polyphenols, are capable
of fighting bacteria in the mouth, which can lead to bad
breath and other oral health problems.

– Parsley is also full of vital nutrients like vitamin A, C, and

K, which helps strengthen teeth and gums.
 – People who eat parsley leaves seem to have less gum
inflammation and less tartar buildup on their teeth.

– Since this herb has antimicrobial properties, it can help to

get rid of certain types of bacteria that cause dental
plaque and tooth decay.

– Not only does it help to get rid of bad breath, but it also
makes saliva flow better, which reduces problems like
cavities and gum disease that can be caused by a dry
mouth.

36. IMPROVE LIVER FUNCTION:

– Parsley leaves may help to improve liver functions.

– Some studies that was done have found that parsley

leaves not only contain beneficial antioxidants, but they
are also rich in vitamins and minerals that can help
support the liver.

– These compounds that are found in parsley act together

to protect the liver from damage and reduce
inflammation of the organs.
 – Scientists have also found that compounds in parsley
leaves can reduce the inflammation caused by these
conditions.

– Parsley improves overall health and wellness and can

help reduce the tiredness or nausea that can come from a
damaged liver.

37. PARSLEY AS A DETOXFIER:

– Parsley could aid in the removal of toxins from the body.

38. RELIEVES ANXIETY:

– Parsley leaves may help with anxiety relief and mood

enhancement.

– Research has shown that these bright green leaves can

help relieve stress and make people feel better.

– Scientists and researchers have found that parsley has a

lot flavonoids and poluphenols, which are chemicals that
are known to help reduce stress in the body.
 – This natural remedy can be eaten raw or can be added to
meals for an extra boost of health benefits.

– Parsley also has a lot of vitamin A and C, which helps

keep hormones in the body in balance and reduce mental
fatigue that is caused by anxiety disorders.

– The antioxidants present in parsley leaves are said to

help reduce oxidative stress in the body, which is caused
by free radicals from pollution and other environmental
factors.

39. IMPROVES NERVOUS SYSTEM:

– Parsley may aid in the improvement of the nervous

system health.

40. AIDS WITH URINARY TRACT HEALTH:

– Eating parsley leaves might make the urinary tract

healthier and help with common bladder problems. The
leaves have important nutrients that, working together,
can reduce inflammation and fight infections.
 – Parsley is rich in antioxidants, which help to flush out
toxins that are in the body.

– It is also packed with vitamins A, C, and B6, as well as

magnesium and potassium, which can all support a
healthy urinary system.

– Parsley also has apiol oil, which has antibacterial

properties and can kill bad bacteria in the urinary tract.

– This can stop infections or make existing ones worse,

making you more comfortable and protecting you from
future problems.

41. HELP YOUR RESPIRATORY HEALTH:

– Research has shown that parsley leaves may be a good

natural treatment for breathing problems like asthma,
bronchitis, and even allergies.

– Parsley has potential to heal because it has a lot of

nutrients and minerals. Parsley is high in vitamin A and C,
which can boost immunity, while the presence of other
essential oils like, eugenol, limonene, and alpha-thujene
make it an anti-inflammatory powerhouse.
 – Parsley leaves are known to have many medicinal
properties, and they can be used to improve lung health.

– Scientists have found that the essential oils that are in

parsley leaves contain a number of compounds that can
help fight infections and reduce inflammation in the
lungs.

– Many studies show that eating parsley leaves gives your

immune system an extra boost, making it easier for your
lungs to fight off infections. Additionally, these
compounds may help reduce coughing and clear out
mucus from your airways.

– Parsley also contain antioxidants, which can help to fight

and protect against free radical damage, a type of
oxidative stress that is linked to chronic diseases like
COPD, and helps keep your lungs healthy over time.

42. AID IN THE PREVENTION OF ANEMIA:

– Rich in iron, parsley leaves may help to prevent anemia.

Anemia is a condition where the body has few red blood
cells than it needs, leading to fatigue and other health
problems.
 – Few studies show that parsley leaves,which have a lot of
iron, can help to fight anemia.

– Parsley leaves contain important vitamins such as A and

B12. Both of these vitamins help cells form properly,
which is the key part to preventing anemia.

43. MAY AID IN THE REPRODUCTIVE SYSTEM:

– Studies suggest that this seemingly ordinary herb may be

especially beneficial for reproductive health.

– Research into the power of parsley leaves have shown

that they can help reduce inflammation and support
hormone balance in both men and women.

– This can lead to increased libido, improved fertility,

reduced menstrual cramps, and more.

– Parsley is also full of vitamins such as A, B, C, and K,

folate, magnesium, and zinc, all of which are important
for healthy sexual functioning.
Fresh parsley.
PARSLEY VS. CILANTRO
Parsley and Cilantro, these two green herbs have a similar
appearance and even relate health benefits, however parsley
is usually described as having a more delicate flavour.

You can tell them apart by smelling them and looking for
parsley's pointed leaves.

CILANTRO has more rounded and curved leaves. It also has a

stronger smell that is similar to lime, while parsley is more
subtle and almost bitter.

Cilantro is very popular in Mexican, Thai and Indian inspired

dishes, while parsley has uses in various cuisines. Both provide
antioxidants.

For example, cilantro has beta-carotene, beta-cryptoxanthin,

lutein and zeaxanthin, which help account for many cilantro
benefits.
SAFETY FIRST
Parsley leaves are a nutrient rich herb with a wide range of
potential health benefits.

But, as with many new foods or supplements, it is important

to know who should and should not take them and to talk
with your medical doctor before making a or any changes to
your diet.

– Before adding parsley to their diet, women who are

pregnant or who are nursing should talk to their doctor
because the herb may thin the blood.

– Individuals who are taking blood thinning medications

such as warfarin, should also consult with their doctor
before adding parsley to their diet, as the herb may
interact with these medications.

It is also important to know that eating too much parsley can

cause bad things to happen, like kidney damage, so it should
be eaten in small amounts.
In general, it is always a good idea to talk to your medical
doctor before making any changes to your diet, especially if
you have pre-existing medical conditions or are taking any
medications.

With the help of a doctor, you can safely enjoy the possible
health benefits of parsley leaves and add them to your diet to
make it more tasty and more healthy.

Parsley has a long history of safe use but that does not imply it
is safe. Over use of the herb can result in a range of
complications, including liver and renal difficulties. Because
there isn't much knowledge regarding how much parsley is
too much, it's preferable to use it as an ingredient rather than
as a supplement.
EASY TO ADD TO YOUR
DIET
PARSLEY is an extremely versatile and inexpensive flavoring
option.

You can use the dried version as an ingredient in various

dishes. It can enhance the flavour of soups, stews and tomato
sauces. Additionally, it is often combined with other herbs in
Italian inspired recipes.

Fresh parsley is also a good addition to homemade salad

dressings, marinades, and seafood recipes. Many people use
fresh sprigs in recipes that do not require cooking or add the
herb at the end of cooking period.

Here are a few more ways that you can add parsley to your
diet:

– Stir fresh, leaves into a homemade chimichurri sauce.

– Mix finely chopped leaves into your salad dressing.

– Sprinkle fresh or dried leaves on top of a salmon dish.

 – Finely chop the stems and add to a potato salad for an
extra crunch.

– Simmer dried flakes in a homemade tomato sauce.

Parsley adds a fresh, almost peppery taste to many recipes,

and it is especially popular in European and Middle Eastern
cuisines.

You can eat both fresh and dried parsley if you desire.

Parsley can be added to the following dishes such as:

– soups,

– stews,

– pasta dishes,

– spreads,

– marinades,
 – dips,

– salads, smoothies,

– potatoes,

– rice,

– fish,

– chicken,

– lamb,

– goose,

– duck,

– grass fed beef,

– almost every type of vegetable.

SOME POPULAR USES OF PARSLEY:

– In Europe, parts of the Middle East and in western Asia,

many dishes are served with fresh chopped parsley
sprinkled on top.
– Other dishes are made using large quantities of chopped,
blended or cooked parsley, such as tabbouleh, which is a
traditional Middle Eastern side dish that uses this herb as
one of the main ingredients along with bulgur wheat and
vegetables.

– In France, it is used in persillade, which is a mixture of

chopped garlic and chopped parsley.

– In Italy, this herb appears in salsa verde, which is a

mixture of parsley, capers, anchovies, garlic and vinegar.

– In England, it is blended into a roux based sauce that is

commonly served over fish.

– In Brazil, this herb goes into cheiro-verde, a key

seasoning for major Brazilian dishes.

– Across Europe, it starts in gremolata, which is a mixture

of parsley, garlic and lemon zest.
HOW TO BUY
PARSLEY:

Parsley can be grown in cooler climates, orin subtropical

warmer climates, but it does best when planted in moist soil
that gets a lot of sunshine.

You can normally find it year round, as it is cultivated in many

different areas of the world with varied climates and tends to
grow in large quantities.

In the United States, this herb is usually available in spring and

summer months at your local farmers market.

Look for parsley that is bright green and does not have
noticeable wilting or brown spots.

How much parsley should you eat per day? Up to 1 or 2 cups

daily provides much benefits, but most people won't be able
to consume this much.
Aim for several tablespoons of fresh parsley per day, which
still provides a decent dose of many nutrients.

CHOPPING AND STORING:

Regarding how to chop parsley, rinse it well, gather it into a

bunch and then use a large knife to chop it on a cutting board
finely. You can also use a food processor to make things
easier.

You can store parsley for up to one week. Prolong its

freshness by first drying it and then wrapping it in a damp
paper towel and putting it inside a plastic bag in your
refrigerator.

It is better to not to wash it until you are going to use it. This
way it doesn't wilt and go bad quickly. Once you are ready to
use it, give it a wash or add it to a bowl of cold water and
swish it around
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