Cilantros, or Chinese parsley, have great nutritious and delicious benefits. Some are not that fond of parsley and cannot stand their smell, let alone their taste. For others Parsley is a very tasty green leaf plant which is able to turn a simple soup into a magnificent served dish.
When it comes to its nutritious benefits:
● Parsley is great for killing bacteria.
● They have excellent anti-inflammatory powers (which can help those who suffer from arthritis).
● They help in overcoming nausea.
● Control the digestive gas, with its immune-boosting powers it prevents urinary tract as well as fungal infections.
● Their magnesium and iron sources are great fighters against anemia.
● Immune levels sky-rocket when parsley is digested on a regular basis.
● Parsley purifies the blood and is able to treat liver diseases.
● Parsley is a great fighter against cancer. A lot of people digest parsley on a regular basis after their chemo-therapy ends. Their blood reaches stronger levels faster than before.
● Normal season sickens are being treated with parsley consumption. They have proven to be one of the best nutritious cures when the body gets the cold, the fever, when coughing starts to sore the throat and when serious infections occur.
● Women can also benefit from parsley, as it is able to put the menstrual cycle in order and reduces the menstrual pain.
If you find Parsley’s smell to be unbearable and nothing in the world will make you use it in cooking, start with small dosage. Take for instance Soup. You can chop small dosage of parsley in tiny pieces and add them to the boiling soup. They will twist the taste and the aroma of the soup slightly.
The slight change of the usual taste will make you put parsley again in the next soup or stew you make.
There is no need to grab a whole stack of parsley leaves and simply eat them as you normally do with everyday vegetables. Think of parsley as an addition to your home-cooked meal. Fresh vegetable salads with olive oil can benefit from their taste. Almost every green-mixed salad goes along very well with parsley leaves.