Parsley

A herbaceous plant of the Umbelliferae family. The leaves are bright green with jagged edges and are vaguely triangular in shape. Parsley is used in the kitchen for its aromatic properties and as a garnish for cooked and raw recipes, and to flavour sauces and fillings.

Parsley boasts large amounts of vitamin A, C and K, and also potassium, calcium and phosphorus. Despite a low presence of iron, parsley is recommended in diets to alleviate anaemia as it is rich in vitamin C, which promotes iron absorption in the bowels. For this reason it is best combined with foods that contain iron, like meat, seafood and pulses.

Parsley’s diuretic properties are mainly attributed to the high potassium content in its leaves and to the presence of a molecule called apiin. It is not slimming, but with its potassium content, it helps reduce water retention and cellulite. Another important component of parsley is luteolin, a flavone with a powerful antioxidant action in all parts of the body, but especially in the liver and the gut.

Vitamin C found in parsley helps protect against hair loss. It can be used internally or topically to increase the formation of a fundamental component of hair: collagen. Moreover, taken internally it aids the absorption of iron, thus reducing anaemia-related hair loss. A few tips for fast results: Prepare an infusion of parsley by steeping in boiling water for a short time (too long and the vitamin C will be destroyed). Use as an after-shampoo rinse or as a facial toner.