Parsley – it’s not just a garnish!

I must admit, I used to think that parsley was only good for a garnish.  I never even thought to taste it, always moving the little sprig on my plate to the side in order to get to the “real food”. Little did I know what a super food it really is.  I discovered parsley while working on an organic farm in Maui. We grew  flat leaf  Italian parsley and curly parsley, both grew in abundance and for the first time I saw it as more than the little garnish on my plate.

Parsley is one of those additions to a recipe that sky rockets the nutritional value of the meal. It is jam packed with antioxidants, and has an  extremely high chlorophyll content in addition to vitamin C, iron, folic acid along with minerals magnesium, calcium, potassium and zinc. Quite a list! Due to this high nutritional value it is known to have anti-cancer properties, is a good blood purifier and when steeped in hot water and drunk as a tea it helps to release retained water from the body.

Parsley is actually really fresh tasting and can be incorporated into dishes easily.  Here is   one of my favorite recipes:

Power Slaw (Use organic ingredients  if possible)

  • 1 beetroot
  • 1/2 white cabbage
  • 2 scallions (spring onions)
  • 1 carrot
  • 1 bunch fresh parsley
  • Dressing:
  • 1 lemon
  • 2 cloves garlic
  • 1/4 cup extra virgin olive oil

Finely grate all raw ingredients into a salad bowl, using a food processor or vitamix makes it really quick and easy, or it works just as well to use a hand grater (even better get someone else to do it while you make the dressing!). If you are preparing by hand, finely chop the scallions, parsley and cabbage, then mix in the bowl with the grated carrot and beetroot. To make the  dressing, crush the garlic then mix with the lemon juice and olive oil. Drizzle it over the slaw and mix well. Serve garnished with a sprig of parsley!

Other ideas to use this super food:

  • Finely chop and beat a handful of parsley into your eggs with some parmesan cheese before cooking for a yummy omelette.
  • Finely chop and cook into soups and stews, use it to make broth.
  • Mix a handful into a salad
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One Response to Parsley – it’s not just a garnish!

  1. Lisa Kadar says:

    As a child I would watch my dad eat the parsley garnish and my mum cringe in horror at how goshe (sp?) he was acting. This post vindicates his actions! After watching him over the years and risking being viewed with equal disdain I too have become a blatant parsley consumer. Thanks for the encouragement. Parsley appreciators unit! I’m trying your slaw tonight.

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