Parsely derives its name from the Greek word meaning "rock celery." Its delicious and vibrant taste and wonderful healing properties are often ignored in its popular role as a table 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.
Parsley is an excellent source of vitamin A, vitamin C, and vitamin K and a good source of iron and folate. The flavonoids in parsley-especially luteolin-have been shown to function as antioxidants that combine with highly reactive oxygen-containing molecules and help prevent oxygen-based damage to cells. Parsley's volatile oils-particularly myristicin-have been shown to inhibit tumor formation in animal studies, and particularly, tumor formation in the lungs.
Fresh parsley should be 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.
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