- Parsley - how to start a home farm?
- Parsley - storage
- Parsley - nutritional value
- Recipes for dishes with parsley
Do you miss non-greenhouse greens? Grow parsley on the windowsill. Do not treat it only as a flavor addition to your dishes. Parsley has a high nutritional value: it contains a lot of vitamin C and beta-carotene. It strengthens, cleanses the body, improves the complexion and mood. Try out the parsley recipes.
Parsleyis invaluable in the kitchen. It is suitable for seasoning traditional soups, salads or meats. It is also an indispensable addition to exquisite seafood dishes. In addition to its taste, parsley has many medicinal properties. In order to preserve its nutritional value, it is worth growing parsley at home.
Parsley - how to start a home farm?
Put the parsley roots into a fairly deep pot filled with soil (e.g. universal mixture). Plant them thickly, they can touch each other, it is important that the tips with the leaf buds stick out a bit.
Place the pot on a sunny windowsill and water when the soil is slightly dry. A green plume of leaves will soon appear. Cut them with scissors, chop and add to salads, bread spreads, rice dishes, groats. Sprinkle them on soups, pies, omelettes, sandwiches.
Parsley can also be sown from seeds (for decoration, we recommend a variety with corrugated leaves), but in this case you will have to wait longer for the harvest. However, it's worth it, because a tablespoon of chopped leaves covers the daily requirement for vitamin A and vitamin C.
Parsley - storage
The most valuable is the freshly picked one - and that is what your own cultivation will provide. It's harder to stay fresh when you buy a bunch of parsley. It will stay in good condition for 2-3 days in cold water, longer in the refrigerator: a bunch of washed and shaved water should be wrapped in a kitchen towel and put in the warmest place in the refrigerator.
Leaves can also be chopped, packed into a plastic box and frozen - if thrown into a soup, for example, they will be as fresh. Single leaves covered with water in an ice container, after freezing, will decorate cocktails.
Parsley - nutritional value
Already living over 400 years ago, the botanist wrote that parsley "chases away the stone, crushing it in the kidneys and bladder", helps "the cross, asp and prayer".
In fact, it soothes neuralgia, has a diuretic effect, and helps in the treatment of urolithiasisurinary. It contains essential oil, the main ingredients of which are apiol and myristicin. Both substances are good disinfectants and diuretics. The green leaves improve digestion, bring relief from rapid fermentation in the intestines, and detoxify the body.
Parsley is great for strengthening - 100 g contains 5 mg of iron and 177 mg of vitamin C (more than in citrus).
It has a great effect on eyesight and skin, as it has as much as 5510 µg of beta-carotene and 3.1 mg of vitamin E.
Natka is also rich in folic acid (170 µg), and also in mineral s alts: magnesium, calcium, potassium, phosphorus, zinc, copper and manganese. Chewing the leaves is recommended for smokers as it immediately improves bad breath.
We recommendAuthor: Time S.A
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Find out moreRecipes for dishes with parsley
Parsley pesto
- 2 small or 1 large bunch of parsley
- garlic clove
- 4 tablespoons (approx. 60 ml) olive oil
- 4 hazelnuts or a teaspoon of pine nuts or almond flakes
- 4-5 tablespoons grated Parmesan or Pecorino cheese
- s alt, pepper
Rinse the parsley, dry thoroughly, cut off the twigs only, chop the leaves in a blender, add the peeled garlic and nuts roasted in a dry frying pan. Add olive oil, a little s alt and pepper, mix thoroughly. Season to taste.
Stuffed mushrooms
- 8 large mushrooms
- bunch of parsley
- 2 tablespoons of olive oil
- lemon juice
- s alt, pepper
Clean the mushrooms, cut off the stalks, chop them finely and fry them in olive oil. Rinse the parsley, dry and chop finely. Mix the stems with the parsley, season with s alt and pepper.
Fill the hats with stuffing, put them on a baking tray lined with aluminum foil, cover with foil and bake. Serve hot, sprinkled with lemon juice.
Tabouleh salad
- 25 dag couscous
- 6 tablespoons olive oil
- 3 tomatoes
- red pepper
- cucumber
- onion
- bunch of parsley
- 2 tablespoons of mint leaves
- lemon juice
- s alt, pepper
Pour boiling water over the groats so that it is slightly covered. Scald the tomatoes, peel and dice. Likewise, slice the peppers, cucumbers and onions.Chop the parsley and mint.
Mix the groats with olive oil, add greens and vegetables. Season with s alt, pepper and lemon juice. Cool down for an hour.
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