If you don’t have a pot of parsley growing outside your back door, now is a good time to start one.
Not just for its delicious flavour, but for its boost to your health.
This common herb has been found to be rich in special plant chemicals called apigenin and myricetin (which may give it cancer-fighting properties), and it is a fantastic source of vitamins K and C.
Its reputation as a breath freshener dates back to Roman times. In fact, this is due to abundant levels of chlorophyll which has antibacterial and deodorising properties.
Add it towards the end of the cooking process to retain its taste, colour and nutritional value.