American cooking.  In central and eastern Europe and in western Asia, many dishes
are served with chopped fresh parsley sprinkled on top.  Chopped fresh parsley is
also used as a garnish in several other parts of the world such as on potato and rice
dishes, fish and meat dishes, and for vegetable stews.  

Like many other herbs and vegetables, parsley is a good source of antioxidants and
other nutrients.  Research on the chemical compounds in parsley has shown that
parsley has anti-cancer activity, it's anti-microbial, it detoxifies and deodorizes, and
it's been used successfully to reduce blood glucose levels.  There are several key
nutrients in parsley including chlorophyll, carotenoids, vitamin K, and volatile oils such
as myristicin.  The National Cancer Institute has researched the anti-cancer potential
of various plant foods, and found that parsley is among a select group of about a
dozen plant foods with the highest anti-cancer activity.


Caution:  Although parsley provides many health benefits, it should be consumed in
moderation only.  Women who are pregnant or breast feeding should not consume
parsley in excessive amounts.  Consumption of parsley has been shown to be safe
for pregnant women when consumed in small quantities such as when added to
meals, but consuming it in large quantities can have uterotonic effects.   


Sources:

Murray , Michael N.D.. The Encyclopedia Of Healing Foods.
New York: Atria Books, 2005.

Bowden, Jonny, Ph.D., C.N.S. The 150 Healthiest Foods on Earth.
Fairwinds Press, 2007

Wikipedia The Free Encyclopedia
Parsley is a member of the
Apiaceae plant family along with
carrots, parsnips, dill, fennel,
cumin, and several others.  
Parlsey is native to the central
Mediterranean region and is
cultivated in many other parts of
the world.  There are generally
two types of parsley, curly leaf
and Italian parsley (also referred
to as flat leaf parsley).  Both
types are cultivated and used as
herbs and vegetables.  

Parsley is commonly used in
Middle Eastern, European, and
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