Parsley and Ginger Water

Why people make this water

While filming everyday soup ingredients that overseas Hong Kongers can buy at Western supermarkets, Nourilo noticed how many fresh herbs are stocked — basil, rosemary, thyme, mint, parsley. He likes using them in cooking: they cut the gaminess of meat and are traditionally associated with freshening the appetite, calming the spirit and supporting resilience. Spotting fresh parsley at his local shop, he made this simple parsley-and-ginger water. Western research has looked at parsley for helping the body shed excess salt, and since many people eat too salty, sipping this in place of tea is a gentle way to ease the load on the kidneys.

Method

1. Wash the parsley and cut into sections.
2. Add the parsley and ginger slices to 1.5 L of water and simmer for 20 minutes, reducing to 900 ml. Serve.

Nourilo’s Tips

You can cook this water together with some meat if you like. Supermarkets also carry a thinner-leaved, finer parsley — also a member of the parsley family — which works just as well.