Healthy Holistic Tip No.4


Let’s promote parsley to more than just a garnish!

Watch the short video to discover why I eat parsley regularly, and why I’d encourage you to eat this versatile food more often. 

PS: Eager Beavers may enjoy the following additional information:


  • You can get two types of parsley: the flat-leaf parsley (Italian, stronger flavor) or the curly leaf parsley (mild flavor).
  • Choose fresh parsley with no signs of wilting.


  • Keep fresh parsley in the fridge in a perforated plastic bag for up to one week.
  • Curly leaf parsley is best preserved by freezing as opposed to drying.
  • If you have excess of flat leaf parsley, dry it by laying it out in a single layer on a clean kitchen cloth and store in a dark, cool place in a tightly sealed container.


  • Juice parsley with other vegetables. 
  • Chopped parsley can be added to fresh salads, soups, and steamed vegetable dishes.
  • Add parsley to pesto sauce for extra green color and texture.
  • Combine chopped parsley, garlic, and lemon zest and use it as a rub for chicken, lamb or beef.


  • Pregnant women may like to avoid consuming large amounts of parsley as it stimulates the uterus and can, therefore, induce uterine contractions.
  • The New Whole Foods Encyclopedia, Rebecca Wood
  • The Encyclopedia of Healing Foods, Michael Murray N.D.
  • Healing with Whole Foods, 3rd Edition, Paul Pitchford
  • Prescription for Dietary Wellness, 2nd Edition, Phyllis A. Balch, CNC
  • Life-Changing Foods, Anthony William of Medical Medium

I can’t wait to find out how you've decided to bring parsley to the kitchen! 

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