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Heartwings Love Notes 823 - Everything's Better with Parsley on It

Heartwings says, "Parsley's more than garnish, it's good nutrition."

"Remember the parsley," Stephen said as I got out the eggs to make scrambled eggs for supper. I nodded and smiled. "I have some here already cut up." He smiled back. "Everything's better with parsley on it. I love the way it tastes." "You're right," I said. "And that sounds like a good title for my next column. I put a little coconut oil for the sausages in a small frying pan, broke the eggs into a bowl, and beat them up. I'm always happy to use it in any recipe because in addition to tasting good parsley is very good for you.

I've read many recipes for scrambled eggs; they all suggest adding liquid before cooking. I no longer do. A friend of ours once made us scrambled eggs and they were excellent. I asked him his recipe. "Lots of butter in the pan and nothing in the eggs," he told me. I had for years made them using water, a couple of tablespoons or so depending on how many eggs--advice from a French friend. Before that I used milk, and even tomato juice. Now I prefer the eggs by themselves with a chunk of butter, especially the cage free ones.

I got out the container of chopped parsley from the 'Fridge and added some to the eggs. When I lecture on herbs I often speak about how healthy parsley is for you. It has lots of vitamin A and C, iron and many other minerals. It is a mild diuretic, and also is good for the liver. I make a parsley tonic by soaking fresh parsley in cold water in the 'Fridge for twenty-four hours, overnight. Then I pour it off and drink it during the next day, while making a new batch. It is both refreshing and energizing, without a caffeine high. Helps with joint pain too. I reuse the parsley a couple of times, then snip it into soup.

I put a chunk of butter—about a tablespoon per egg into the warming frying pan and waited for it to melt over moderate heat. Then I poured in the parsleyed eggs and turned them a couple of times. The sausages were ready as were the salad and the toasted gluten free English muffins. What a tasty supper! Many chew parsley for sweeter breath after a meal, especially one with garlic, giving themselves a health boost as well. In ancient Greece, athletes wore wreaths made from it to signify their strength and endurance. Parsley is a real winner.

May you enjoy the benefits of food as medicine, and medicine as food.
 

I love to hear from readers and would be honored if you would comment and let me know any suggestions or thoughts. If a friend sent you this, you can sign up at my web site, www.heartwingslovenotes.com, where more love notes can be found in the archives.

Blessings and Best Regards,
Tasha Halpert
 

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