Description
Romans dedicated Parsley to Persephone, queen of the underworld and to funeral rites. It became a staple of Greek funeral rituals and was scattered over graves during funeral ceremonies or planted over them.
There was also the saying, De’eis thai selinon – “to need only parsley,” which was a gentle way of saying someone had “one foot in the grave.”
It’s easy to think of parsley as a garnish to sprinkle over dinner or decorate a serving plate or cheese board, but it’s such a versatile herb. You can add it into a sauce, like chimichurri or pesto, stir it into a grain or bean salad, or throw it into a frittata.
To make Parsley tea, add 1 teaspoon dried parsley into a tea mesh strainer or infuser ball and place in a cup. Pour boiling hot water on top. Let steep for 5 minutes. Remove strainer and drink.
| NUTRITION FACTS PER 10 G | AMOUNT | % DAILY VALUE |
|---|---|---|
| Calories | 30 | – |
| Fat | 0.5 g | 1% |
| Saturated | 0 g | 0% |
| +Trans | 0 g | % |
| Cholesterol | 0 mg | – |
| Sodium | 45 mg | 2% |
| Carbohydrate | 5 g | 2% |
| Fibre | 3 g | 11% |
| Sugars | 1 g | – |
| Protein | 3 g | – |
| Vitamin A | – | 2% |
| Vitamin C | – | 20% |
| Calcium | – | 10% |
| Iron | – | 15% |
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