There are a lot of benefits of parsley to more energy. Grow your own because it is easy. These benefits are due to the high content of vitamins. Parsley is a powerful healing food with unexpected nutrient quality. It is actually a storehouse of nutrients with a delicious green taste.
The leaves contain large quantities of vitamins A, B and C, calcium, iron, manganese, phosphorous and potassium.
- Parsley contains three times as much vitamin C as oranges, and twice as much iron as spinach.
- It has almost all the important nutrients like vitamin B12, beta carotene, fluorine, folic acid, Vitamin K chlorophyll and essential fatty acids.
- Just two tablespoons of parsley provide over 150% of the daily recommended value of vitamin K.
Here are the benefits of parsley explained further.
- Traces of vitamin B12 in parsley help in maintaining a healthy nervous system and DNA synthesis. Beta carotene prevents aging, night blindness and other eye problems. It also boosts immunity, protects against toxins and cancer formations.
- Folic acid plays significant role in maintaining good cardiovascular health. It aids proper cell multiplication and maturation. Fluorine and calcium are essential in tooth and bone development. Parsley also prevents tooth decay and bad breath.
- It has been proven scientifically that parsley reduces fever because its leafs contain essential oils. So you should eat parsley especially if you are stuck with a cold. Parsley is known to clear toxins and reduce inflammation in the body.
- Eating parsley on a daily basis is easy. All you have to do is add it in your salads. It has a wonderful flavor and energizes your body on the spot. You can use parsley in any recipe. Better than dried herb, chopped raw, fresh parsley.
- Raw parsley can be used as an effective natural blood cleanser, which can dissolve all possible toxic and cholesterol deposits in our veins, protect us against many serious cardiovascular diseases, as well as strengthen and increase elasticity of our blood vessels.
Here is how to eat right by adding parsley to your diet:
- Add chopped parsley mixed with lime juice over some cut veggies like chopped bell peppers, baby corn, carrots to make a delicious crunchy salad.
- Add chopped parsley to tomato or pumpkin soup to make it more zesty and delicious.
- Use parsley paste with lime, ginger and garlic to marinate fish, chicken, and lamb.
- Add chopped parsley while making juice of carrot, beetroot and orange. This is a very refreshing vitamin-booster drink.
- Combine chopped parsley with bulgur wheat, chopped green onions (scallions), mint leaves, lemon juice and olive oil to make the Middle Eastern classic dish, tabouli.
- Add chopped parsley with cottage cheese and corn while making grilled sandwich.
- Sprinkle it over any of the salads with your favorite dressing.
- Mix some chopped parsley with butter or olive oil and spread on toasted crusty bread.
- Add to homemade pesto sauce and herby sauces.
- Consume fresh parsley juice as a healthy herbal drink.
Growing parsley is fairly easy. Parsley likes to grow in full sun and rich soil. Make sure lots of well-rotted organic stuff has been dug into the ground before you plant parsley. Parsley grows quickly — pinching back the plant will keep it from growing large and woody.
It is seldom bothered by pests, but sometimes you’ll spot a black-striped, green caterpillar or two chomping on the leaves. Don’t be too quick to destroy these colorful caterpillars, because they are the larvae of beautiful, black butterflies.
I like to plant parsley borders around my asparagus beds. The parsley doesn’t take enough nutrients from the soil to bother the asparagus. Both plants seem to grow better together than they do separately.
Growing parsley in pots is also an option. A healthy parsley plant can survive right through the winter in a sunny kitchen.
Parsley is a bi-annual and in most climates, the plant will over-winter so you should be able to pick fresh parsley on even the coldest of winter days.
As soon as the stems reach 8 or more inches long, start cutting. Cut whole stems as you need them from the outside of the plant. Parsley will freeze quite well. Freeze whole stalks quickly and store in sealable freezer bags or plastic containers.