Parsley is pretty which is why it’s used as a garnish.
Like most other pretty things, it’s much more complex and useful than it looks.
Whether you prefer the curly or flatleaf (Italian) variety (which has a somewhat stronger but less bitter flavor), venture to use it for more than its pretty face; there are many very good reasons to.
Sautéed, in soups and stews, in stuffing or an omelette, or raw in a salad, it’s very versatile.
1. Good for The Heart
Antioxidants luteolin and apigenin live in parsley. These flavonoids have been shown to reduce the oxidation of lipoprotein, which is one cause of atherosclerosis and can, in turn, lead to stroke and other cardiovascular diseases.
2. Cancer Fighting Properties
Parsley has been shown to have anti-cancer and anti-inflammatory properties and can prevent the development of arthritis. Its vitamins A and C boost your immune system and vitamin C stimulates the production of collagen, making it good for your skin.
3. Love your Liver
The flavonoids apigenin and myristicin serve to detoxify by supporting liver enzyme production.
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Cleansing also helps to avoid the formation of kidney stones and is a natural diuretic, which also has implications in the prevention of urinary tract infections.