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Fall for New Flavors: Parsley

Introducing June’s herb of the month: parsley! This beautiful green herb is refreshing and introduces a new aroma to any dish. Just make sure you wash it well before eating!

Nutritional Content

One ounce of parsley contains 10 calories, 1 gram of fiber, 1 gram of protein, and 2 grams of carbohydrates. Parsley also contains a significant amount of vitamins A, C, and K. That’s a whole lot of nutrients in a small serving! [i]

Health Benefits

Parsley is rich in vitamin K, like many other green herbs and vegetables. One serving of parsley has over 10 times the amount of vitamin K needed per day! [i] Vitamin K’s role in the human body involves wound healing through blood clotting [ii].

How to Use

Parsley is an extremely versatile herb that pairs well with many flavors. It can be used to season proteins like fish and chicken with lemon, or it can be used to garnish almost anything to add a kick of freshness. 

  1. 1 bunch parsley
  2. ¼ cup bulgur/cracked wheat
  3. 1 tomato, chopped
  4. 3 scallions, thinly sliced
  5. 1 Tbsp chopped mint (optional)
  1. Juice from one lemon
  2. 2 Tbsp olive oil
  3. 1 tsp salt
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  1. Thoroughly wash and dry the bunch of parsley. Line up the leaves and chop off the stems, trying to get as much stem off as possible. Next, finely chop the parsley and set aside.
  2. In a small bowl, pour the bulgur wheat and fill the bowl with water just until it covers the wheat. Allow it to soak for a few minutes until the water is absorbed.
  3. In another bowl, combine the lemon juice, olive oil, and salt, whisking together with a fork.
  4. Combine the parsley, soaked bulgur, tomato, scallions, and mint with the dressing and allow to rest in the fridge for at least one hour to absorb. Enjoy!
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[i] “Parsley, Raw Nutrition Facts & Calories.” Self Nutrition Data. Retrieved from nutritiondata.self.com/facts/vegetables-and-vegetable-products/2513/2

[ii] “Office of Dietary Supplements – Vitamin K.” NIH Office of Dietary Supplements, U.S. Department of Health and Human Services. Retrieved from ods.od.nih.gov/factsheets/vitaminK-HealthProfessional/

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