We have a funny way of relegating certain foods to specific functions that don't always serve the overall purpose of health or flavour.

A perfect example of this is lettuce.  In 2015, the average consumption of lettuce was about 25 pounds per person per year. 

When compared to other greens, such as spinach, arugula and kale, mainstream lettuce is mostly inferior in terms of taste and nutrients.

So what about parsley? 

According to a 2013 research paper, you would have to eat between 7 to 12 cups of lettuce a day to get the same amount of nutrients that you would find in 1 cup of parsley; and you would still be missing out on all its pharmacological benefits. A salad consisting of parsley would be rich in vitamin A, C, K and B vitamin called folate, iron, tons of antioxidants and host of other beneficial phytonutrients.

Even more persuasive, broad leaf parsley is cheap and is available year round, and unlike the stems of kale and collards, these are easily chewed and taste good raw in sandwiches and salads or cooking in eggs or soups, etc.

It's a mystery why parley (or oregano or mint or basil) has been pushed to the back of our cupboards, pulverized and dried, left tasteless to be sprinkled on fish.

Parsley deserves better.