Parsley Leaf

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Vendor: Poland
Product code: 0347-300BF_20210415120655

Description

Dried parsley

Parsley Four facts about parsley Intensely green and delicious parsley usually serves as a garnish, but under an attractive coating there are many more advantages. Here are four facts that will convince you of its amazing properties: The name parsley comes from two Greek words: petrose, meaning rock (as it usually grows among stones) and selenium, meaning celery - so you can say that parsley is "rock celery".

Already in the 18th century it was used as a garnish because it was believed that parsley refreshed breath and neutralized unpleasant odors. This is why it is often accompanied by intense flavors such as garlic and fish. Well-balanced dishes stimulate all taste receptors, and the taste of parsley is tart, aromatic, with a slight bitterness - it goes well with everything. Thanks to its mild bitterness, it is perfect for stews, soups and sauces. Commonly used in Mediterranean cuisine, parsley is the main ingredient in many popular, refreshing foods.

Cooking recipe with this product : Baked trout in bacon

 

Parsley: nutritional value, cultivation, storage, recipes

Parsley is 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 leaf buds stick out a little.

Place the pot on a sunny windowsill and water it 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.

The parsley can also be sown from seeds (we recommend a variety with corrugated leaves for decoration), 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 your own cultivation will ensure that. 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 shaken water should be wrapped in a kitchen towel and put in the warmest place in the refrigerator.

The leaves can also be chopped, packed into a plastic box and frozen - thrown into, for example, soup, they will be as fresh. Single leaves covered with water in an ice container will decorate cocktails after freezing.

Parsley - nutritional value

It soothes neuralgia, has a diuretic effect, and helps in the treatment of urolithiasis. 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 perfectly strengthens - 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 salts: magnesium, calcium, potassium, phosphorus, zinc, copper and manganese. Chewing the leaves is recommended for smokers as it immediately improves bad breath.

Recipes for dishes with parsley

Parsley pesto

  • 2 small or 1 large bunch of parsley, or 100g of dried parsley
  • clove of garlic
  • 4 tablespoons (about 60 ml) of olive oil
  • 4 hazelnuts or a teaspoon of pine nuts or almond flakes
  • 4-5 tablespoons of grated Parmesan or Pecorino cheese
  • salt
  • 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 salt and pepper, mix thoroughly. Season to taste.

Stuffed mushrooms

  • 8 large mushrooms
  • a bunch of parsley or 50g of dried parsley
  • 2 tablespoons of olive oil
  • lemon juice
  • salt pepper

Clean the mushrooms, cut off the stems, chop them finely and fry them in olive oil. Rinse the parsley, dry and chop finely. Mix the stems with the parsley, season with salt and pepper.Fill the hats with stuffing, place them on a baking tray lined with aluminum foil, cover with foil and bake. Serve hot, sprinkled with lemon juice.

Tabouleh salad

  • 25 grams of couscous
  • 6 tablespoons of olive oil
  • 3 tomatoes
  • Red pepper
  • cucumber
  • onion
  • a bunch of parsley
  • 2 tablespoons of mint leaves
  • lemon juice
  • salt 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 salt, pepper and lemon juice. Chill for an hour.

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