Parsley root

A green plant called parsley came to us from the Mediterranean, where it can still be met today in a wild form. According to the ancient legend, which explains the name of this plant, parsley was first found on rocky soils, and therefore the ancient Greeks gave it a name - "petroselinon, " which, when translated literally, means "growing on stone. " Well, a simpler option has already reached us - parsley.

Parsley is divided into root and leaf. It is in the first variety that the root is most pronounced, while in leaf parsley it is thin and expressionless, but the apex is thick and juicy, due to which it is used for food.

Parsley root is colored yellowish-white, which is probably why it is sometimes called the "white root. " The sweet taste and pleasant aroma of parsley root is explained by the content of a large amount of essential oils in it. When preparing a variety of dishes, parsley root is used raw, baked on a stove or passaged on fat.

If you want to use parsley root when making clear soups, sauce broths, borscht and other first courses, you need to cut it lengthwise into 2 halves and cook on the stove until brownish crust forms. In this form, this root is laid in a boiling broth to give the finished dish a characteristic color and aroma. Raw parsley root is added when stewing meat (in large pieces), cooking boiled fish and sauces. By the way, the useful properties of parsley root are preserved in dried form, so you can prepare it for future use.

Undoubtedly, anyone who has ever tried to cook something with the addition of this aromatic root will confidently say that he gives the dishes a peculiar unique taste and aroma.

Parsley root benefits

The benefits of parsley root, as well as its gastronomic qualities, can be talked about for a very long time. It includes a mass of nutrients, such as essential oils, vitamins, macro and trace elements. It is noteworthy that in one hundred grams of this product there are about two daily norms of vitamin C, and this is 4 times more than in lemon. In terms of carotene content, parsley root is not inferior to carrots, all recognized champion in terms of the amount of this necessary element.

Traditional medicine claims the benefit of parsley root as an excellent drug that has a bactericidal effect. Due to this property of parsley root, it is recommended to use this product for inflammatory processes of the tongue, gums and mucous membrane of the mouth. In addition, there is an opinion that when eating parsley root, the function of the genital glands increases in men.