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.
Check out our previous health bite over here…
Hannah McLaren I've worked at DC Thomson for six years! I began as an intern at My Weekly and The Scots Magazine, which was extended by a few months to help out at The People's Friend. I then covered maternity as Celebrity Editor for My Weekly, before I became Multimedia Journalist at The Scots Magazine. Currently I'm writing digital content across each title.
