Introduction

There are more than 30 varieties of parsley, but the most common are curly-leaf and the more
pungent Italian or flat-leaf parsley. Parsley, the world's most popular herb, is derived from the
Greek word meaning "rock celery".

History and Habitat

Sources differ on the original wild habitat and distribution of parsley which is said to have
originated in Sardinia, the Eastern Mediterranean regions, Turkey, Algeria or Lebanon. The
cultivation of parsley can be traced back 2,000 years, although it has been used medicinally for
several thousands of years.

To the ancient Greeks, parsley was revered as a sacred herb and victors of contests would be
crowned with garlands of parsley. According to Greek legend, Archemorus (the forerunner of
death), was eaten by a serpent after having been placed on parsley as a baby by his careless
nurse. Henceforward, he became the Greek harbinger of death and the ancient Greeks would
adorn the tombs of the dead with wreaths made of parsley. Parsley was popularized as a
garnish by the ancient Romans.

Health Benefits – Nutritional Value

Parsley contains more vitamin C than any other vegetable, with 166mg per 100g (4oz). This is
three times the concentration of oranges and equivalent to blackcurrants.

The iron content is high (approximately twice as much iron as spinach), with 5.5mg per100g
(4oz).

Parsley is also a good source of manganese (2.7mg per 100g) and calcium (245mg per 100g). It
also has high concentrations of potassium, featuring one whole gram of potassium in 100g (4oz).

Just two tablespoons of parsley provide over 150% of the daily recommended value of vitamin
K, which is known for its blood clotting ability, its role in bone formation and the absorption of
Vitamin D.
Parsley is rich in vitamin A, effective for improving vision, and known to reduce the risk of
atherosclerosis and diabetes.
The folic acid found in parsley is an essential nutrient in cardiovascular health helping to convert
potentially dangerous homocysteine into harmless components, protecting blood vessels and
reducing the risk of heart attack and stroke. Folic acid also helps prevent colon and cervical
cancers and inhibits atherosclerosis.

Nutrient Amount % Daily Value Rating

Vitamin K 123.00 mcg 153.8 Excellent

Vitamin C 9.97 mg. 16.6 Excellent
Vitamin A 631.80 IU 12.6 Excellent
Folate (folic acid) 11.4 mcg 2.9 Good
Iron 0.46 mcg 2.6 Good

Based on 2 tablespoons

Anti-Oxidants - Parsley contains beneficial amounts antioxidant compounds called

flavonoids, (apiin, apigenin, crisoeriol, and luteolin.). These compounds combine with oxygen-
containing molecules and help prevent oxygen-based damage to cells.

Anti-Tumor/Anti-Cancer - Parsley's volatile oils (myristicin, limonene, eugenol, and alpha-

thujene) make it a "chemoprotective" food that can help neutralize a wide range of carcinogens
such as benzopyrenes that are part of cigarette smoke and present in barbequed foods.
Parsley’s volatile oils have been found to inhibit tumor formation in clinical studies, particularly
those in the lungs.

Chlorophyll - Raw parsley is useful as a cleanser of the blood due to its high chlorophyll
content. Chlorophyll also contributes to regeneration at the cellular level. The high chlorophyll
content in parsley is a key in its ability to reduce bad breath. A poultice made of crushed parsley
is reported to be a good topical remedy in removing unsightly bruises.

Parsley Juice – When juiced, parsley is an excellent tonic for the blood vessels, particularly
the capillaries and arterioles. It helps to dissolve sticky plaque build up in the veins while
enhancing the health and elasticity of the vascular system. Remember that raw parsley juice is
extremely potent. It’s best to exercise moderation with raw parsley juice, which should never
be taken in quantities of more than one or two ounces at a time and used sparingly.
Health risks
Parsley is high (1.70% by mass), in oxalic acid, a compound involved in the formation of kidney
stones, gall stones and nutrient deficiencies. Oxalic acid can aggravate gout in many individuals
and arthritis sufferers are also advised to sharply decrease their oxalic acid intake. The oxalic
acid present in parsley will not be a health factor for most people; however, those with low
calcium health concerns should avoid consuming excessive amounts of parsley. This is due to
concentrations of oxalic acid interfering with calcium absorption.

Parsley should not be consumed as a supplement by pregnant women. Parsley as an oil, root,
leaf, or seed could lead to uterine stimulation and preterm labour. Parsley is able to increase
menstruation due to the presence of apiol which is a constituent of the female sex hormone
estrogen.

The high concentration of vitamin A found in parsley, while sharpening vision, also contains
furanocoumarins and psoralens, volatile oils which can lead to extreme photosensitivity if taken
in excessive amount. Again, moderation is advised.

How to prepare
The leaves are most commonly used; however the stalks are good for adding flavor to stocks.
The leaves can be used as a garnish or chopped parsley can be added to soups, sauces, pesto
and a wide variety of recipes. The flat-leaf Italian variety has more flavor than curly parsley and
is preferred for cooking, while dried parsley loses much of its flavour.

Preserving and Drying

Parsley can be placed in the oven on muslin trays and dried at a low temperature with the door
left slightly ajar. Remember to turn the parsley occasionally to ensure even drying. When the
parsley is crisp, rub between the hands or pass the parsley through a coarse wire sieve. Storing
the parsley in airtight containers away from heat and light will preserve the colour and
freshness, although dried parsley is not a satisfactory alternative to fresh parsley and often has a
coarser flavour.
The leaves can be frozen and are easily stored or the parsley juiced and then frozen.