Parsley is the world's most popular herb. It derives its name from the Greek word meaning "rock celery". Parsley actually is a storehouse of nutrients, than just being a decorative garnish. Parsley is native to the Mediterranean region of Southern Europe. While it has been cultivated for more than 2,000 years, parsley was used medicinally prior to being consumed as a food. The ancient Greeks held parsley to be sacred, using it to not only adorn victors of athletic contests, but also for decorating the tombs of the deceased. The practice of using parsley as a garnish actually has a long history that can be traced back to the civilization of the ancient Romans. The two most popular types of parsley are curly parsley and Italian flat leaf parsley. The Italian variety has a more fragrant and less bitter taste than the curly variety. There is also another type of parsley known as turnip-rooted (or Hamburg) that is cultivated for its roots, which resemble salsify and burdock. Parsley belongs to the Umbelliferae family of plants, and its Latin name is Petroselinum crispum.

Health Benefits: Parsley contains two types of unusual components that provide unique health benefits. The first type is volatile oil components-including myristicin, limonene, eugenol, and alpha-thujene. The second type is flavonoids-including apiin, apigenin, crisoeriol, and luteolin.
Promote Optimal Health: Parsley's volatile oils-particularly myristicin-have been shown to inhibit tumor formation in animal studies, and particularly, tumor formation in the lungs. It activates the enzyme glutathione-S-transferase{GST}which helps attach the molecule glutathione to oxidized molecules that would otherwise do damage in the body.GST also helps in conjugation of bilirubin in the liver thus preventing unconjugated hyperbilirubinemia {jaundice}. The activity of parsley's volatile oils qualifies it as a "chemoprotective" food, and in particular, a food that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke and charcoal grill smoke).
A Rich Source of Anti-Oxidant Nutrients: The flavonoids in parsley-especially luteolin-have been shown to function as antioxidants that combine with highly reactive oxygen-containing molecules (called oxygen radicals) and help prevent oxygen-based damage to cells.
In addition, parsley is an excellent source of two vital nutrients that are also important for the prevention of many diseases: vitamin C and vitamin A (notably through its concentration of the pro-vitamin A carotenoid, beta-carotene).
Parsley for a Healthy Heart: Parsley is a good source of folic acid. It is its necessary participation in the process through which the body converts homocysteine into benign molecules. Homocysteine at high levels, can directly damage blood vessels, and high levels of homocysteine are associated with a significantly increased risk of heart attack and stroke in people with atherosclerosis or diabetic heart disease.
Protection against Rheumatoid Arthritis: The findings, presented in the Annals of the Rheumatic Diseases were drawn from a study of more than 20,000 subjects who kept diet diaries and were arthritis-free when the study began. The study was focused on subjects who developed inflammatory polyarthritis and similar subjects who remained arthritis-free during the follow-up period. Subjects who consumed the lowest amounts of vitamin C-rich foods were more than three times more likely to develop arthritis than those who consumed the highest amounts.
So, next time parsley appears on your plate as a garnish, recognize its true worth. How to Select and Store: Whenever possible choose fresh parsley that is deep green in color and looks fresh and crisp. Avoid bunches with leaves that are wilted or yellow as this indicates that they are either overmature or damaged. If you choose to purchase dried parsley flakes, try to select organically grown parsley since this will give you more assurance that the herbs have not been irradiated.
Fresh parsley should be washed repeatedly and kept in the refrigerator in a plastic bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.
Italian flat leaf parsley holds up better to cooking than curly variety as it has a stronger flavor. It should be added towards the end of the cooking process so that it can best retain its taste, color and nutritional value.
A Few Quick Serving Ideas: 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 parsley to pesto sauce to add more texture to its green color.
Combine chopped parsley, garlic and lemon zest, and use it as a rub for chicken, lamb and beef.
Use parsley in soups and tomato sauces.
Serve a colorful salad of fennel, orange, cherry tomatoes, pumpkin seeds and parsley leaves.
Safety: Parsley contain measurable amounts of oxalates, naturally-occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems should avoid eating parsley. Laboratory studies have shown that oxalates may also interfere with absorption of calcium from the body. Yet, in every peer-reviewed research study we've seen, the ability of oxalates to lower calcium absorption is relatively small and definitely does not outweigh the ability of oxalate-containing foods to contribute calcium to the meal plan. If your digestive tract is healthy, and you do a good job of chewing and relaxing while you enjoy your meals, you will get significant benefits. Parsley should not be consumed as a drug or supplement by pregnant women. Parsley as an oil, root, leaf, or seed, it could lead to uterine stimulation and preterm labor .

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