[ps2id id='anchor1' target=''/]Uses of parsley in the kitchen:
It is widely used with garlic (they are often inseparable companions) to make vinaigrettes and in general as seasoning for sauces, stews, soups, meats, etc. Parsley is present in the diet of almost all European countries where it is not usually served raw except as a garnish and is often combined with garlic or other spices. From the Spanish green sauces, the French persillades mixed with parsley, there are many examples that we could give. But it is also a star ingredient in Middle Eastern cuisine where it is common to eat it raw, as is the case of Lebanese parsley salads or Moroccan tabbouleh
10 DELICIOUS RECIPES WITH PARSLEY:
This is our top 10 delicious recipes with parsley: parsley potato, tomato salad with parsley vinaigrette, spaghetti carbonara, tartar sauce, baked salmon or lemon fish, pesto genovese, croutons with olive oil and garlic, brie cheese sauce, minestrone soup and prawn and herb omelette
Properties and benefits of parsley:
Parsley has numerous properties:
- beta-carotene:
- beta-carotene
- vitamins: A, B1, C, etc.
- Calcium
- Iron.
- Iron
- Potassium.
- Potassium
- Folate.
Among other benefits of parsley we should highlight the following:
- It acts as a diuretic. ...
- It improves breathing. ...
- It acts as a diuretic
- It is digestive. ...
- It is digestive
- Prevents and treats anaemia, fatigue and physical and mental tiredness ...
- Prevents and treats anaemia, fatigue and physical and mental tiredness ...
- Relieves menstrual pain and cramps. ...
- Prevents heart problems, cancer and cataracts.
- In infusion it can help to prevent heart problems
- In infusion it can help to lose weight.
- It can help to lose weight.
- It is an antioxidant
- Antioxidant, anti-inflammatory, bactericidal
Varieties of parsley:
There are four main varieties: Italian or Naples, flat-leaf, curly and tuberous parsley. They are different aromas, being the flat leaf the most intense and the tuberous with a milder flavor and closer to celery.
Another variety of parsley is grown for its root and used in the cuisine of several Central and Eastern European countries. It is a very thick root that is well washed and peeled, and whose flesh has an exquisite flavour that goes very well with soups and meat and poultry stews.
Parsley is also used for its root
The conservation of parsley:
The glass containers of Caballo de Oros parsley keep the parsley in optimal conditions for its use, however it is advisable to store it in a cool, dry place with little light
