Often overlooked as just a decorative touch, parsley is surprisingly also a nutritional powerhouse packed with many health benefits. Loaded with valuable vitamins, minerals, and antioxidants, parsley goes far beyond adding a pop of green to your plate.
“I’ve been growing my own parsley for domestic use for about six years now,” says Zakheni Vilakazi from Mpumalanga. “I read about the benefits parsley contains, and that’s when I decided to start growing my own herbs.”
“It has strengthened my immune system, promoted my eye health, and even improved my sperm count. I usually boil it and drink it as tea, eat it fresh, and I use parsley when I’m preparing my green salad or cooking.”
Zakheni Vilakazi
For Elias Nkona from Bela-Bela Mazakhela in Limpopo, the decision to grow and consume parsley was driven by a desire for a healthier diet and lifestyle.
“It’s been about four to five years since I ventured into parsley. I was tired of eating spicy food, so I decided to plant my own fresh herbs for healthier living and a better diet.”
Beyond the plate
“Parsley has helped me promote my eye health, treat urinary infections, and improve my blood pressure. I use it as a garnish; mix it with okra, spinach, rice, meat, and even vegetable juice,” says Mazakhela.
Violet Chuene, a dietitian from Chuene Dietitians in Soweto, explains how parsley goes beyond its culinary role to support overall wellness.
“As a plant, parsley is rich in flavonoids. Flavonoids act as antioxidants, which prevent cell damage in the human body. In effect, flavonoids can help reduce the development and progression of atherosclerosis.”
Dietitian Violet Chuene
“Apigenin and cosmosin in parsley are responsible for the antiplatelet effect, which prevents blood clots. Parsley also contains other polyphenols that have anti-inflammatory effects. Parsley also contains furanocoumarins, which act as an antibacterial agent in the body by inhibiting the growth of bacteria.”
Chuene suggests incorporating parsley into your meals in various ways to get the most benefits out of parsley.
“Parsley can be cooked in food as an herb in both its fresh or dried state. It can also be added to food raw, boiled in water, and drunk as tea.”
Beware of drawbacks
While parsley offers numerous health benefits, Chuene warns that certain people should be cautious when consuming it.
“Pregnant women should not use parsley in all its forms. People allergic to parsley or apiol should also avoid it. People allergic to other plants from the Apiaceae family, such as celery and carrot, may use the parsley with caution,” she warns.
“People with renal inflammatory disease may not use the herb and roots of parsley, as well as people with oedema caused by insufficient heart or renal function when used as irrigation treatment.”
While parsley is generally safe in moderation, Chuene cautions that in its essential oil form, parsley can be toxic and even poisonous to the body.
She also offers a word of caution regarding some of the more ambitious health claims associated with parsley.
“There are many claims that parsley can have a hypoglycemic or hypotensive effect or even treat Alzheimer’s disease and mood disorders. However, most of these claims are based on studies conducted on rats, not humans, so caution should be exercised.”
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