Parsley is low in saturated fat, and very low in cholesterol. It's also a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus and Zinc, and a great source of Dietary Fiber, Vitamin A,
Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige
This Mediterranean herb belongs to the carrot family, is popular in northern Europe, and came belatedly to North America in the Nineteenth Century.