Parsley to up your plant points

Health Benefits

Adding fresh herbs like parsley to your meals could:

• Support your gut microbiota by exhibiting a ‘prebiotic’ effect.
• Add variety to your diet by adding ¼ plant point to your week.
• Lower cancer risk by increasing your intake of flavones, which are linked to a decreased risk of breast cancer, especially among post-menopausal women.
• Reduce your use of salt by adding flavour to a dish.

It’s a source of:

• Polyphenols, especially furanocoumarins and the flavone apigenin – of which parsley is one of the highest sources. They show promising benefits in the lab for regulating inflammation and boosting antioxidant defences.
• Vitamins C, A and K
• Fibre

How to enjoy

We love to use it in generous amounts, not just as a finishing sprinkle on top. I can form the backbone of many recipes, such as:

1. Sauces – Vibrant Italian pesto, tangy Argentinian Chimichurri or earthy French Persillade.
2. Salads – Middle Eastern tabbouleh or mixed into your favourite salad.
3. Drinks in a green smoothie or relaxing herbal tea.

Top tip: Reduce waste by freezing chopped parsley with olive oil in ice cube trays.