Parsley

I was recently at my sweet friend's house fixing a meal (because that's what we do...) and she put some parsley in whatever it was that we were making (and by "we" I mean "she") and I said that Cathe Olson puts parsley in everything in The Vegetarian Mother's Cookbook. My friend said "well, yeah...it's good for you" so just in case you don't know the health benefits of our good friend parsley either...here you go! I happened to come across this on the whole foods website. So sprinkle a little or a lot in whatever it is that you are making!

According to the American Institute for Cancer Research, fresh parsley delivers:

• vitamin C and vitamin K
• natural plant compounds such as flavonoids and limonene
• volatile oils and potent antioxidants that benefit digestion
• carotenoids such as beta-carotene and lutein

A special note: pregnant women should avoid excessive amounts of parsley.

There are two kinds of parsley: curly and Italian. Use them interchangeably, but remember that curly parsley is milder and works well as a garnish. Italian (flat-leaf parsley) is stronger, thicker and heartier and is best for longer cooking, stewing and simmering. To maximize those health benefits, aim for a 1/3 cup serving.

Here's the rest of the post.