*Parsley is the common name of the plant, Petroselinum crispum, the leaves of which are used as a seasoning herb.

*Two varieties of parsley are available –

(1) Curly leaf parsley – It has a milder flavor and is used to garnish the dishes.

(2) Flat leaf parsley – Also called Italian parsley, and has a much stronger flavor than its curly counterpart.

*There is also another variety of parsley, the root parsley, where the roots are thickened and look like parsnip.

*The aroma and fragrance of parsley is due to the presence of the essential oil, apiol.

*Parsley is used to flavor soups, stews, sauces, fish and meat dishes.

*Buying and storage: Select fresh, brightly colored bunch of leaves without any discoloration, wilting, slime or holes on the leaves. Pat them dry and wrap in slightly damp paper towels and store in the refrigerator. They can also be frozen after quickly blanching them in boiling water.

Is it raw?

Yes, all fresh leaves in the supermarket are raw and can be eaten raw in salads. Also available frozen and dried forms.

Health Benefits

1. The volatile oil, myristicin, present in parsley leaves inhibits the proliferation of cancer cells, thus reducing the risk of cancer.

2. The flavonoid, luteolin, functions as an antioxidant that neutralizes the free radicals, especially oxygen radicals, thus preventing the damage of the cell membranes.

3. Excellent source of beta-carotene, a precursor of Vitamin A. It enhances the eye sight, fights against acne, results in smooth radiant skin.

4. Excellent source of Vitamin C, a natural water soluble antioxidant. It enhances the body's immune system, maintains the elasticity of skin and blood vessels, increases the absorption of iron from the intestines and prevents bruising of the skin.

5. Regular consumption of fresh parsley reduces the risk of inflammatory diseases like osteoarthritis, rheumatoid arthritis, etc.

6. Vitamin C and beta-carotenes function as antioxidants, scavenge the free radicals, preserve the integrity of cell membranes, and prevent the damage caused by them by reducing the risk of heart diseases, cancer and other degenerative diseases.

7. Good source of folic acid, which is promotes a healthy heart. It prevents the accumulation of homocysteine, an intermediary metabolite of protein metabolism, which promotes atherosclerosis by reducing the integrity of blood vessel walls and by interfering with the formation of collagen.

8. Moderate but significant source of other B-group vitamins like thiamine, riboflavin, niacin, and B6 that are essential to enhance the energy production from the foods.

9. Good source of minerals like calcium, iron, potassium, phosphorus, magnesium, zinc and manganese which play a very important role in maintaining proper metabolic activities of the body.