Heali

Alyssa Ardolino, RD, a registered dietitian and the nutrition communications coordinator for the International Food Information Council. Her goal is to educate and encourage all people to adopt an ""all foods fit"" philosophy and to debunk the misinformation surrounding food.
Alyssa is a graduate of Penn State University and completed a 1200-hour dietetic internship through the University of Maryland College Park with an emphasis on Nutrition Informatics before becoming a Registered Dietitian. Alyssa encourages people to have a better relationship with food, while also helping them work through common food myths.

Parsley is a widely cultivated flowering herb that belongs to the family Apiaceae. It is prevalent in American, European, and Middle Eastern cuisine. Parsley leaves were used by the ancient Greeks and Romans as a flavoring and garnish for foods. As a biennial plant, parsley grows vegetatively for its first season of growth, overwinters, and then flowers in the second season. Many farmers do not leave parsley plants in the field after their productive leaf season. If left for the second season of growth, seed stalks rise about 3.3 feet tall and are topped by compound umbels of small greenish-yellow flowers followed by tiny seedlike fruits, similar to those of a carrot but without spines. California produces over 40% of the total parsley grown in the United States.

The immense health benefits of parsley have made it a popular choice among seasonings. It is a rich source of vitamins A, C, K, folic acid, and potassium. Parsley contains flavonoids, carotenoids, and vitamin C that have antioxidant properties*. Antioxidants and anti-inflammatory properties of parsley leave to aid in kidney health, and high blood pressure**. The leaves are used fresh or dried, their mildly aromatic flavor being popular with fish, meats, soups, sauces, and salads. Parsley is often the principal ingredient of bouquet garni and fine herbs. Find delicious ways to incorporate parsley into your meals using the !

*Article: Tang, E. L. H., Rajarajeswaran, J., Fung, S. Y., & Kanthimathi, M. S. Author: Petroselinum crispum has antioxidant properties, protects against DNA damage, and inhibits proliferation and migration of cancer cells. **Article: Diuretic effect and mechanism of action of parsley Author: Kreydiyyeh, S. I., & Usta, J.
***Article: Evaluation of the antioxidant activity of parsley (Petroselinum crispum) essential oil and identification of its antioxidant constituents.Author: Zhang, H., Chen, F., Wang, X., & Yao, H.-Y.