Everything you need to know about parsley + 3 recipe of the original sauce

Greens is a rich source of vitamins, minerals and other nutrients, including antioxidants. Regular use of herbs and spices boosts the immune system, increases vitality, improves mood and protects the body from viral and infectious diseases.

Parsley is perhaps one of the most popular on the territory of our country the option of green. Parsley goes well with vegetables and can decorate any dish. It is also very useful. Interesting facts about parsley Homeland parsley from the garden, which we are so painfully familiar, is the shoreline of the Mediterranean sea. There it is still found in the wild. By the way, the parsley was cultivated in Ancient Greece and valued this product for medicinal properties that help in treatment and prevention of many diseases. The name of the plant is also derived from the Greek word "Petros", which means "stone". It has a meaning. The fact that parsley grows on rocky soil. Around about the Middle ages, parsley had learned in Europe. This spicy plant is very loved by local residents. A little later parsley met in Russia. Appreciated useful properties of parsley and eminent persons. For example, the French Queen Catherine de Medici had used parsley in the time of depression and loss of strength using this herb as a natural antidepressant. Many products, especially if we are talking about vegetables, fruits and herbs, the heat treatment lose much of their beneficial characteristics, but not parsley. This fact makes it very valuable and truly healing product.



  Useful properties of Parsley — a very valuable and healthy product. Since ancient times it is used as a useful tool in folk and traditional medicine. The herb is an effective tool in the prevention and treatment of many ailments. This is due to the rich composition. The content of vitamin C, parsley is even ahead of many vegetables and fruits. So, 100 grams of parsley contains double the daily need of human organism in ascorbic acid. It useful properties of this plant do not end there. Parsley has many vitamins A, b, K, PP, enzymes and essential oils. Parsley has a positive effect on the condition of the teeth, gums and vision. This plant strengthens blood vessels and helps to regulate blood sugar levels. Parsley juice has a beneficial effect on brain activity and the thyroid gland. It is recommended not to include parsley in the diet in inflammatory diseases in the body, especially those associated with the work of the kidneys and urinary system. In addition, parsley is strictly prohibited to use pregnant women.





  How to select and store parsley When you select parsley, you need to look at its appearance. Select a bright grass with no apparent signs of decay. Of course, the ideal option is to buy the parsley and then, while it's fresh and in perfect condition, to use as a decoration and additions to the menu. Even better if the parsley is growing in your own garden. However, it is not always possible these conditions to comply with. Therefore, to keep the parsley is best in the fridge. Rinse the greens under cold water for several minutes. If the parsley went to seed, then you can leave it soak in the water for a little while longer. Well dry the greens and pack it in a large container with a tight fitting lid. Place in the fridge. So, you will be able to retain the valuable properties of this product in the near future. Parsley is one of those rare species of plants that are able to maintain their properties during prolonged storage. It is important to observe a few simple rules. Store parsley in the freezer for one month in a glass jar. Procedure better repeat washing, as in the case of short storage. Use in cooking Parsley is very actively used in cooking. Caucasian cuisine, for example, impossible to imagine without the large variety of healthy and delicious herbs, among which is sure to be parsley. This herb is used both fresh and dried, and sometimes even in the salt. So, the leaves are great as an ingredient for salads, and root vegetables are the perfect addition to soups and side dishes. Especially juicy and tasty combination is parsley with fresh and steamed vegetables. That is why it is necessary to add to salads and other vegetable dishes. Also this herb goes well with fish and meat. A very important fact: even after prolonged heat treatment parsley not lose its beneficial qualities and remains the same multivitamin product regardless of the method of cooking. Offer several recipes for delicious sauces, parsley and must prepare: a Sauce made of parsley and lemon With a simple but no less delicious recipe Express sauce that can be prepared in seconds. Take a large bunch of parsley, wash, separate leaves and dry them. Mix the grass in a blender until smooth with the juice of 1 lemon, 5-7 tablespoons of olive oil, salt and pepper to taste. The sauce is ready. It is perfect for salads with fresh vegetables or for a snack with vegetable sticks. Sauce of parsley and celery Parsley and celery — is a multivitamin drums combination, which is very useful for human body. Take 30-40 grams of parsley, 1 stalk celery, 1 clove of garlic, a pinch of salt, 0,5 teaspoon of sesame oil and 2-3 tablespoons of water. Celery cut into small pieces, clean the garlic and load everything in the blender together with the parsley, 1 tablespoon water and a pinch of salt. Gradually whisk in and watch the consistency. If the sauce is too thick, add more water. At the very end add the oil. Mix well. Parsley pesto Is a classic sauce in the original version will be a great decoration for any table with snacks and Italian dishes. For cooking unusual pesto take 2 bunches of parsley, 50 grams of anchovies in oil, 3 cloves of garlic, 1,5 tablespoons of tomato paste, 4 tablespoons wine vinegar, 1/2 Cup olive oil. The easiest way to skip all the ingredients through the food processor. If absent, the parsley, garlic and anchovies cut into small pieces. Mix them in a bowl and add the tomato purée, vinegar and olive oil. Serve slightly warm.

Source: kitchenmag.ru/posts/vse-chto-nuzhno-znat-o-petrushke-3-retsepta-originalnykh-sousov