Parsley has a bad rap. Regarded as a tacky garnish, chefs are urging you to skip the parsley in favour of alternative fresh garnishes. What these chefs fail to recognize, is that parsley is a nutritional powerhouse, and however you can incorporate it into your cooking, you should be.

Most often, you will see flat leaf / Italian parsley or curly parsley available at the market. There aren't that many differences between them and the differences there are, are subtle. Flavour wise, flat leaf has a more recognizable parsley flavour while curly parsley tends to taste more green and leafy. In my kitchen, the curly parsley is for garnishing and blending while the flat leaf is best for cooking. 

Cooking aside, parsley also happens to have an assortment of abundant vitamins and nutrients. Some of these antioxidants are recognized as having anti-cancer properties, protecting against heart disease, and offering almost a day's worth of vitamin k in just 10 sprigs, helping to protect bones. 

Parsley also helps with digestion, fights inflammation, and freshens breath. In total, one serving of parsley offers almost 100% of vitamins a, c, and k. It provides good amounts of folate, iron, and calcium as well.

Use parsley in your soups & stews, sauces, smoothies, and forget the haters, use it as a garnish!


HAPPY VEG

nutritiondata.self.com/facts/vegetables-and-vegetable-products/2513/2