Up with Parsley!

Share this post

Italian ParsleyParsley (Petroselinum crispum) needs a good PR agency. For years parsley sadly clung to the edge of entree platters and was stuffed into deli display cases to make the other food look "fresh."   Yet parsley not only tastes good, but is loaded with vitamins as well.

Parsley is native to the Mediterranean.   It has been cultivated since the time of the ancient Greeks, who used it both to adorn victors of athletic contests and to decorate tombs of the deceased.   The Romans mixed it with cream cheese and served it on bread. Charlemagne allegedly grew it on his estates.

The Italian Parsley in your TakeHome box is from Alba Organics in Watsonville (Santa Cruz County). Just two tablespoons provide 153% of your recommended daily intake of Vitamin K. Like most green vegetables, parsley is also a good source of Vitamin A, folic acid, Vitamin C, potassium, and fiber. It contains flavonoids, which have been scientifically proven to boost the immune system. It even contains some iron.

The two main varieties of parsley are curly and Italian (or flat-leaf).   Less common in the U.S. is Hamburg Parsley, which has large, white, turnip-like roots, and tall fern-like leaves with a celery-like flavor. Parsley's refreshing taste pairs well with many foods, including sautéed mushrooms. It is a delightful contrast in foods such as potatoes or dumplings, and stands out in the well-known Middle Eastern dish tabouleh.   Fresh parsley even freshens your breath, especially after eating garlic!

Parsley keeps well. Store it as you would cut flowers. Snip off the ends to freshen, then place the bunch in a partially-filled glass of water. Place a plastic bag over the bouquet and store in the fridge. This way you can simply pinch off leaves as needed to add fresh taste to soup, salads, roasted vegetables”¦ or if you must, a garnish.

- Heidi Lewis


Subscribe to the WEEKLY BITE

* indicates required


Recent Food articles:

Two Easy Recipes for Canning Stone Fruit
June 25, 2019
The health benefits of honeydew melon
June 20, 2019
The delicate flavors of white peaches and nectarines
June 13, 2019
Onions, garlic, and leeks provide many nutritional benefits
May 30, 2019
History of the tomato
April 18, 2019
How to prepare Ataulfo mango
April 4, 2019
Making the most of citrus season
February 14, 2019
Three hearty soup recipes you can enjoy all month
February 4, 2019
Tempting winter fruits to brighten your weekly mix
January 31, 2019
Easy meal prep recipes you can eat all week
January 7, 2019

More recent articles:

Summer muffin recipe
July 18, 2019
Assumptions can harm both recruiters and job seekers
July 16, 2019
Simple summer salad dressing recipes
July 11, 2019
Summer fruit varieties and when you’ll be seeing them
July 9, 2019
Easy summer pasta recipe
July 4, 2019
How to create a dress code that works all year
July 2, 2019
More employers are getting serious about time off
June 27, 2019
Don’t let plantar fasciitis pain break your stride
June 11, 2019
How to make stone fruit jams and butters
June 6, 2019
Listen and learn something new about work life—wherever you are
June 4, 2019

About Us

Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.