In parts of Europe, and particularly in West Asia, many foods are served with chopped parsley sprinkled on top.
Parsley is valued as a breath-freshener, due to its high concentration of chlorophyll and is believed to purify the blood. Two forms of parsley are used as herbs: flat leaf and curly leaf.
Flat-leaf parsley is typically used in Romanian cuisine. Many people think flat-leaf, or Italian parsley has a stronger flavor, and this opinion is backed by chemical analysis which finds much higher levels of essential oil in the flat-leaved cultivars. One of the compounds of the essential oil is apiol.
When selecting, choose fresh looking bunches that are bright green in color. To store, rinse under cold water and shake off excess water, wrap in a paper towel and place in a plastic bag and refrigerate up to a week. To chop fresh parsley, hold the stems and gather leaves into a tight, dense bunch. Using a sharp knife, cut across the gathered bunch to chop coarsely. When all the leaves have been chopped, discard the stems. To mince coarsely chopped leaves, use a sharp knife blade and with a rocking motion, cut back and forth across the leaves until they have been cut to the desired fineness.
- Immune booster: The high vitamin C, beta carotene, B12, chlorophyll and essential fatty acid content render parsley an extraordinary immunity enhancing food. Parsley is an immune-enhancing multi-vitamin and mineral complex in green plant form and one of the most important herbs for providing vitamins to the body.
Health Disclaimer :
You should consult your physician or other health care professional before making any nutritional changes in order to determine if it is right for your needs.