- Parsley has been used for medicinal purposes since ancient times. It was regarded as sacred by the Greeks and used for wreaths to adorn victorious athletes and decorate tombs. Historians believe it wasn't used as a food seasoning until the Middle Ages. Some believe Charlemagne grew and popularized it in Europe.
- Eat parsley used as garnish on your restaurant plate. It's a great breath freshener and cleanser because of antibacterial properties. Its chlorophyll and fluorine slows the growth and spread of bacteria. Its volatile oils inhibit tumor formation, especially in the lungs, and its antioxidants neutralize bad effects from smoke.
- Parsley contains more vitamin C than any other vegetable and three times more than oranges. It's high iron content benefits from high vitamin C, which is needed to absorb iron. Parsley has lots of vitamin K, which is important for strong bones. Beta carotene, which aids the liver, and folic acid, important for cardiovascular health and prevention of colon and cervical cancer, are also abundant in parsley.
- Use parsley in small amounts for bowel stimulation. It helps the kidneys and when dried and used for tea, it acts as a diuretic. Use only in small amounts to prevent kidney irritation. Juice parsley and drink it in 2-ounce increments throughout the day. It's best when added to other juices.
- Keep parsley in your refrigerator for up to a week in a plastic bag. To keep it fresher, store it in a glass of water. Wash it in a bowl of cool water before eating. It can be frozen, but it's best used in recipes before thawing since defrosting causes it to wilt. Dry out parsley for long term storage by placing it on a cookie sheet atop a warm refrigerator. Stir it to dry evenly, then store in a cupboard in an air-tight container.
