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Why Do Restaurants Put Parsley on my Plate?

About parsley, uses, history and more. Recipe parsley dip and spread.

Have you ever noticed that at every restaurant they decorate your plate with parsley? Have you ever wondered why? To know why they do this lets take a look briefly at the history of parsley. Parsley originated in Eastern Mediterranean region; For more then 2,000 years it has been known as a medicine herb. The ancient Greeks valued the seeds and the roots of the plant, for parsley offers a diuretic effect on those with kidney and bladder ailments. Today Parsley is still used as a diuretic.

In folk medicine parsley was recommended for women who have irregular menstrual periods, it also eases bloating during menstruation. Parsley has many vitamins and minerals including iron which is important for the proper formation of red blood cells. In addition to the iron, parsley is also a good source of vitamin C and potassium.

Parsley strengthens the digestive system and helps alleviate stomach and liver problems. So that’s today we still get offered parsley during our meal. So the next time you see the leafy parsley sitting on you plate, don’t push it aside, Eat it! For best results parsley should be eaten fresh, cooking parsley destroys its valuable vitamins and minerals. So if you are cooking with it add it to your food the last few minutes of cooking.

Here is a good recipe to eat fresh parsley right at Home…

Parsley Spread and Dip

Ingredients

  • 2 bunches of parsley
  • 2 shallots
  • ½ cup heavy cream
  • 1 cup of cream cheese
  • 2 tbsp lemon juice
  • Pinch of salt/ white pepper/cayenne pepper

Method

  • Wash parsley, take leaves from stock coarsely chop, then peel and dice the shallots.
  • Mix together the cream, cream cheese, lemon juice and then add in parsley and shallots, season to taste.
  • Add in diced tomatoes and scallions for added flavour, or some crushed garlic.
  • Spread on crackers, toast or dip with veggies or corn chips.
  • Try mixing a spoonful with some mashed potatoes….yum-mee
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  1. I come from a long line of restaurants that always put the parsley on the plate for color. As a Chef, I found this extremely perturbing considering my counterparts didn’t have any other fresh ideas for garnishment. Great piece.

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