Parsley is native to the Mediterranean region of
Southern Europe. While it has been cultivated for more than 2,000 years,
parsley was used medicinally prior to being consumed as a food. The ancient
Greeks held parsley to be sacred, using it to not only adorn victors of
athletic contests, but also for decorating the tombs of the deceased.
Nutrition: Parsley contains three times as
much vitamin C as oranges, twice as much iron as spinach, is rich in vitamin
A and contains folate, potassium and calcium. What’s more, parsley is also
recognized for its cancer-fighting potential. Some of the potent chemicals
in parsley include: Polyacetylenes, which seem to protect against
certain cancer-causing substances found in tobacco smoke. It may also help
to regulate the body's production of prostaglandin, which is a powerful
tumor promoter. Coumarins, which help prevent blood clotting,
reducing your risk of arterial blockages that can lead to heart attacks.
Flavonoids, some of which act as anti-oxidants that neutralize dangerous
free radicals, others that have been shown to prevent or slow the
development of some cancers. Monoterpenes, which are thought to have
cancer-delaying properties, especially with breast tumors, and to reduce
Like all our produce, our Parsley is grown
using sustainable methods: lots of organic compost. Herbs tend to be
naturally pest free, so they generally don't even require a soap spray in
our garden beds.