Parsley

Parsley is the world’s most popular herb. It derives its name from the Greek word meaning “rock celery” (parsley is a relative to celery). It is a biennial plant that will return to the garden year after year once it is established. Parsley is an under-appreciated wonderfully nutritious and healing food --most people do not realize that this vegetable has more uses than just being a decorative garnish that accompanies restaurant meals.

Parsley is native to the Mediterranean region of Southern Europe. While it has been cultivated for more than 2,000 years, parsley was used medicinally prior to being consumed as a food. The ancient Greeks held parsley to be sacred, using it to not only adorn victors of athletic contests, but also for decorating the tombs of the deceased. The practice of using parsley as a garnish actually has a long history that can be traced back to the civilization of the ancient Romans.

It is uncertain when parsley began to be consumed as a seasoning, it seems to be sometime in the Middle Ages in Europe. Some historians credit Charlemagne with its popularization since he had it grown on his estates.

Volatile oils, flavonoids, vitamin C, beta-carotene, and folic acid make up parsley’s nutritional powerhouse.

The volatile oils provide chemoprotective anti-cancer properties by attaching themselves to oxidized molecules to prevent tumor formation. The flavonoids in parsley – especially luteolin – have been shown to function as anti-oxidants that combine with highly reactive oxygen-containing molecules (called oxygen radicals) and help prevent oxygen-based damage to cells. In addition, extracts from parsley have been used in animal studies to help increase the anti-oxidant capacity of the blood. Vitamin C has many different functions. It is the body's primary water-soluble antioxidant, rendering harmless otherwise dangerous free radicals in all water-soluble areas of the body. Beta-carotene, another important anti-oxidant, works in the fat-soluble areas of the body. And beta-carotene is converted by the body to vitamin A, a nutrient so important to a strong immune system that its nickname is the "anti-infective vitamin." Cooking parsley destroys it’s nutrient content.

Bottom line: the raw parsley garnish on your plate is better for than you than the dinner it is served with.

significant nutritional content:

vitamins C, A, folate, iron, potassium, calcium, fiber, magnesium, tryptophan, E, manganese, -good for heart and lungs, antioxidant, anticancer, anti-inflamatory

FRUITS

Apples
Bananas
Coconut
Mango
Oranges
Peaches
Strawberries

VEGETABLES

Beets
Carrots
Celery
Cucumber
Garlic
Ginger
Parsley
Spinach
Spirulina
Wheatgrass