Parsley is no longer just that nasty curly thing on the Passover table. We now have easy supermarket access to the delicious Italian flat-leaf parsley which I like to remind my pasta class students is a “cooling herb.” Cheese is taboo on top of spicy pasta or seafood pasta, but parsley is more than welcome as it cools the flavors, creating a perfect palatable balance. Beyond its culinary wonders, parsley:
- freshens breath.
- has diuretic properties.
- is high in iron.
- helps to flush out the glandular system.
- contains myristicin, a chemical known for preventing tumors. (in fact, the National Cancer Institute includes parsely in a specialized group of vegetables with high anti-cancer activity.)
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