In addition, “parsley is packed with antioxidants and other bioactive compounds that may play a role in supporting heart health,” says Newgent. In fact, parsley has been shown to have antihypertensive and cholesterol-lowering properties, while also promoting blood flow and inhibiting blood clotting.
How to cook with parsley
Besides adding fresh parsley to green and grain salads, you can put the fresh or dried form into stews, pasta, egg concoctions, and bean dishes, Bazilian says. Newgent recommends blending fresh parsley with pistachios, extra-virgin olive oil, lemon juice, and sea salt, and drizzling it over roasted veggies, or grilled fish, chicken, or tofu.
Rosemary
Rosemary is rich in various plant-based substances that have antioxidant and anti-inflammatory effects. “The strong herbal aroma of rosemary is actually an indicator of its bioactive compounds, which may be linked with anti-inflammatory and antimicrobial properties,” says Newgent.
Indeed, rosemary extract has been shown to suppress allergic responses and nasal congestion, largely by reducing inflammation and inhibiting mast cell activation (which triggers allergy symptoms). It also has been used to improve mood and memory, pain, sleep, and other neurological conditions, thanks in part to its anti-inflammatory activities as well as the effects of its compounds on neurotransmitters (brain chemicals).
What’s more, a tablespoon of dried rosemary contains vitamin A, folate, potassium, magnesium, and 42 mg of calcium. Rosemary can even be used to preserve food and decrease spoilage, due to its high antioxidant and antimicrobial actions, says Kazaks.
