Italian/Flat Leaf Parsley

Written By Laura Springer

The nutritional profile of Italian or Flat Leaf Parsley really blew me away. It has an incredible iron content of 3.9mg/100g as well as a noteworthy calcium content of 120mg/100g. Other vitamins and minerals to note per 100g are beta-carotene (4200ug), zinc (4.21mg), vitamin C (180mg) and vitamin E (2.83mg). You can check out the data and see what else it contains here.

It grew easily in our garden and pests were not a problem at all.  The best part - once it’s been cut it grows right back. 

I recently made this tabouleh to be eaten as a side, but I would also recommend using it on top of some toasted sourdough with a drizzle of balsamic to make some bruschetta. I’m sure it would also taste great as a garnish on burgers or in a wrap. Let me know if you use it for anything else ☺️

Parsley and Mint Tabouleh 

Ingredients: 

  • 2 cups flat leaf parsley

  • 3/4 cup of mint

  • 3 mini cucumbers

  • 3 tomatoes

  • Juice from 1 lemon

  • Oil and salt to taste

Method: 

  • Blend parsley and mint until desired size

  • Chop or slice the tomatoes and cucumbers

  • Mix lemon, oil and salt

  • Combine all ingredients

Enjoy! 🌿🥒 🍅 🍋 

Laura Springer
Previous

Radishes
Next

Yin vs Yang