Wednesday, April 18, 2018
That little sprig of greenery used as the ubiquitous plate garnish has a long history. In ancient Greece and Rome, it was associated with death and resurrection. To say someone was "in need of parsley" meant he or she didn't have long to live--and may also refer to parsley's deodorizing properties. The herb was dedicated to Persephone, goddess of the underworld, and tombs were often bedecked with parsley wreaths. Because of this reputation, the Greeks and Romans apparently weren't super thrilled about eating parsley but grew it for ornamental purposes and to feed to the chariot horses. In English folklore, things were a bit cheerier, as it was believed that babies were found in parsley beds.
These days, parsley gets a lot more respect in the kitchen. It is an excellent source of vitamins A, K, C, and folate, and may lower cholesterol. The compounds myricetin and apigenin found in parsley have anticancer properties. Myricetin can also lower blood sugar and decrease insulin resistance.
I don't mind the taste of parsley, but some people do. Fortunately, parsley doesn't have to be eaten plain. It can be added to soups, salads, smoothies, and can even be juiced. And a little goes a long way, in taste and for health benefits.