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Parsley panache

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No longer simply a granny garnish, parsley packs a surprisingly healthy punch.

Article: Justine Drake from SHAPE

There are more than 30 varieties of parsley, but the most common are flat leaf or Italian parsley and curly leaf or moss-curled.

Here are some amazing parsley facts that you didn't know:

Half a cup of parsley contains more beta carotene than 2 large carrots and more vitamin C than 2 large oranges.

It contains 20 times more iron than one serving of liver and 10 times more calcium than one cup of milk.

It contains phosphorous and vitamin A, which help to keep the skin elastic.

Aids in toning the skin and brightening the eyes.

Traditionally a diuretic, it aids kidney function and helps ease gout.

Parsley’s volatile oils – particularly myristicin – have been shown to inhibit tumour formation in animal studies.

Wondering what you could possibly do with your parsely? Look no further:

Make a traditional gremolata to sprinkle over osso bucco or, in fact, any rich stews or soups – finely chop Italian parsley and toss with finely grated lemon peel and crushed garlic.

Tie parsley, thyme and bay leaves together to make the bundle of herbs the French call a bouquet garni. Use to flavour soups and stews.

Purée and stir into olive oil to use as a "green gourmet drizzle" on salads and pastas.

Stuff a mixture of chopped parsley, chives, garlic, lemon peel and low-fat cream cheese under the skin of chicken breasts and roast in the oven.

Use sprigs of Italian parsley as a decorative extra salad leaf in green or mixed salads.

Make a parsley pesto - simply replace the basil in your favourite recipe and use to jolly up steamed or boiled vegetables; toss into hot fresh pasta, use as a spread on crusty ciabatta or spread a thin layer on fish or chicken before roasting.

Stir into soft scrambled eggs just before serving.

Stir a large handful of chopped parsley into 3 C fresh ricotta cheese; season with salt, pepper and paprika. Add 3 lightly whisked egg whites and place in an oiled, oven-proof dish.
Drizzle with olive oil and bake in a preheated 180°C oven until set, about 30 minutes. Slice and serve with roasted tomatoes as part of a brunch menu.

Pummel parsley with olive oil, white Balsamic vinegar and seasoning. Use as a slushy drizzle over a sliced tomato salad.

Make a warm prawn salad as a posh starter: pan-fry shelled prawns in hot olive oil for 2 minutes. Add thinly sliced lemon peel, a little crushed garlic and a few blanched mangetout or fine green beans.
Stir-fry for a further 2 minutes. Remove from pan. Toss with sprigs of Italian parsley and drizzle with lemon juice.

Use finely chopped parsley to liven up store-bought salad dressings and dips.

Stir into rice, couscous or boiled potatoes for added flavour and colour.

Parsley is the perfect partner for eggs and fish, so use it!

Image: Ryno/Shape Magazine