Eat Your Parsley

Italian parsley is my favorite. I rarely make scrambled eggs without a ton of parsley thrown in. Its a very important food and according to the article below it helps in fighting cancer and we know this is huge.

WH Foods: Health Benefits of Parsley

The first type is volatile oil components-including myristicin, limonene, eugenol, and alpha-thujene. The second type is flavonoids-including apiin, apigenin, crisoeriol, and luteolin.


Parsley's volatile oils-particularly myristicin-have been shown to inhibit tumor formation in animal studies, and particularly, tumor formation in the lungs. Myristicin has also been shown to activate the enzyme glutathione-S-transferase, which helps attach the molecule glutathione to oxidized molecules that would otherwise do damage in the body. The activity of parsley's volatile oils qualifies it as a "chemoprotective" food, and in particular, a food that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke and charcoal grill smoke).

Food Network: Parsley Salad

* 4 ounces (about 2 quarts) Italian parsley
* 2 tablespoons fresh lemon juice
* 2 tablespoons lemon zest
* 6 tablespoons walnut oil
* 2 teaspoons dark sesame oil
* 1 teaspoon honey
* Salt and freshly ground pepper
* 3 tablespoons toasted sesame seeds


Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.


In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.