Parsley is a member of the Umbelliferae, or carrot, family.

Although more than 30 varieties of parsley are grown, the most popular varieties are curly-leaf parsley and Italian or flat-leaf parsley.

Parsley contains some vitamin C and beta-carotene, as well as flavonoids, chlorophyll and monoterpenes.

Culinary Caution! Parsley should not be consumed in large amounts by pregnant women.

Antioxidant Score (ORAC)=1,301


Selecting and Storing Parsley

If choosing fresh parsley, look for bright-green leaves with no signs of yellowing. Store in a plastic bag, refrigerated for up to a week. Store dried parsley in a cool, dry place.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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