I’ve always considered parsley and coriander to be just garnish, these little green things that you add to your dish to make it look more colourful. They are so much more than that! They both have healing properties and super duper powers.
Parsley can help protect the body against free-radical damage and fight the effects of ageing. It helps with joint pain thanks to its anti-inflammatory properties, and also allows your stiff muscles to relax. Thanks to it’s high level of iron, parsley is recommended to patients with anaemia; and it’s also filled with cancer-fighting compounds.
Parsley contains high levels of beta carotene (vitamin A), vitamin B12, folate, chlorophyll, calcium, more vitamin C than citrus fruits (!), more vitamin K than kale and spinach, antioxidants, and many other essential nutrients. The vitamin K in parsley aids in bone health, while the wealth of vitamin C makes it a great immune booster. It also freshens the breath!
Coriander detoxifies the body by being a powerful and natural cleansing agent. It lowers blood pressure, helps treat anxiety, and reduces the negative effects of stress. It promotes skin and hair health and is also a good remedy in the treatment of conjunctivitis. Coriander improves brain function and stimulates memory. Finally, just like parsley, it’s high levels of iron helps people suffering from anaemia.
It is a good source of dietary fibre, vitamins A, C, E, K, calcium, iron, potassium, phosphorous and magnesium.
How to eat more of them?
Easy, really. It’s preferable to eat them raw so you can add them to your juices, smoothies and salads for example.
How to store them?
Place the stem ends of the herbs into some water in a jar. If you are storing them in the refrigerator, cover the herbs loosely with a plastic bag.