Parsley is a popular culinary and medicinal herb recognized as one of the functional food for its unique antioxidants, and disease preventing properties. This small leafy herb is native to the Mediterranean region. It is a biennial plant belonging to the Apiaceae family, of the genus; Petroselinum.
A sprig of parsley can provide much more than a decoration on your plate. Parsley contains two types of unusual components that provide unique health benefits. The first type is volatile oil componentsincluding myristicin, limonene, eugenol, and alpha-thujene. The second type is flavonoidsincluding apiin, apigenin, crisoeriol, and luteolin.
Parsley is soothing to irritated tissue and has potent antioxidant capabilities. Its naturally occurring eugenol content may also help reduce blood glucose levels. It is incredibly rich in vitamin K as well as A, C, and several B vitamins.
Parsley is the world’s most popular herb. It derives its name from the Greek word meaning “rock celery” (parsley is a relative to celery).