All About Parsley: Benefits and Chimichurri Recipe | Plant-Based | Well+Good

All About Parsley: Benefits and Chimichurri Recipe | Plant-Based | Well+Good


– Hi, I’m Rachelle Robinett, an herbalist and holistic
health practitioner and your host of Plant-Based. Today, I’m going to
tell you about parsley. (calm music) Parsley is a member of a family of plants that also includes celery, fennel, anise, cumin, coriander, caraway. It’s a pretty fabulous family of plants. Parsley comes in two
different types most commonly. You have curly parsley with
the leaves all crinkled up and a little bit more of a bitter flavor. That’s typically your garnish and then you see the flat
leaf or Italian parsley which is what we use primarily
in cooking and for medicine. So parsley like most plants
is high in antioxidants, it’s high in vitamins
particularly A, C, K, some of the B vitamins. I mean, these are common
facts about a lot of plants which is why we love plants. Parsley does have a very
specific sort of action on kidney, liver and lymph. If you’re watching this video because you’ve heard of
parsley tea for detoxification, let me just explain a little bit more about how exactly that works. One of the ways that
parsley is detoxifying is in its action on the kidneys, the liver and the urinary tract and
it’s a sort of purger. So it will remove excess water weight and kind of act on those organs to sort of release whatever
they may be retaining and then by inhibiting salt
reabsorption in the body it’s keeping everything moving. So it is acting as a diuretic. Over time, that can be overdone so you just wanna be careful with it. Parsley tea is one way to consume parsley and to get the benefits of it. I think it’s really important to know that you can consume
parsley in many, many ways to get the benefits. Parsley’s volatile oils
which are really special have been called chemo protective because they are neutralizing carcinogens. Those are things that can
come from environment, cigarette smoke or if we’re grilling meats and we’re getting those
charred edges on the meats, those can be carcinogenic. So this is why chimichurri can be such a phenomenal complement to your perfectly blackened grilled meats. All right, so we are going
to make a chimichurri. A quarter cup finely
chopped flat leaf parsley or lots more if you want
more of that parsley. (calm music) One half cup chopped cilantro. (calm music) Two tablespoons finely chopped oregano. One shallot finely chopped. (calm music) One Fresno chili or red
jalapeno finely chopped. Three to four garlic cloves
thinly sliced or finely chopped. One half cup olive oil. One half cup red wine vinegar. One teaspoon salt. More if needed. Combine all in a mixing
bowl and let it sit. The longer it sits, the better it gets. So 15 minutes is good but a
couple of hours is even better. Serve it alongside your grilled meats or use it as a salad dressing, mix it into soups, drizzle
it over avocado toast. It’s fabulous so many different ways. Okay, so here we have our chimichurri. It is full of so many fresh green herbs including that amazing parsley. It smells like heaven. It is so good on your
meats, on toast, on anything and sometimes I end up just having it straight from the spoon. I would not recommend against that. Herbal, spicy, has that vinegar kick. The oil just kind of
softens it all together. It’s so delicious. There’s so many nuances of
flavors and it’s so good for you. For more episodes of Plant-Based, subscribe to Well+Good’s YouTube channel. (calm music)

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