Parsley: Instead of a Multivitamin
Fresh parsley is the epitome of fresh and healthy, with its bright greenness and vegetal aroma. If your eating preferences are more advanced than a three-year-old’s, but you’re too lazy to cook vegetables, just put parsley on everything. Two tablespoons of chopped raw parsley contain 16 percent of the Daily Value for vitamin C and 12 percent of the Daily Value for vitamin A.
How to eat parsley: Top chefs prefer Italian flat-leaf parsley over curly. Sprinkle coarsely chopped parsley on chicken, fish, and meatballs. Add whole or torn leaves to salads. Toss sprigs into smoothies. If you want to show off, blanch parsley and blend it into a bright green sauce for fish. Don’t bother with dried parsley. It tastes like dust.
Michelle Dudash, RDN is a registered dietitian nutritionist, Cordon Bleu-certified chef, and cookbook author.Back to top