“Sugar” and “Bordovikskaya”, “Berlinskaya” and “Urozhaynaya”, “Astra” and “Breeze”, “Kudryavaya” and “Esmeralda” - all this is just an incomplete list of parsley varieties grown in the middle zone. The health benefits of parsley have been known since ancient times, and not only the leafy greens of the plant were used, but also its roots. Due to its specific aroma, this herb is added as a herb, and decoctions, infusions and ointments are also prepared to treat many diseases.

What is parsley useful for and its use in folk medicine

Parsley is a spicy aromatic plant that improves the taste of food.

Greece is considered the birthplace of parsley, where it grows wild. The name parsley may have come from its ability to grow on rocky soil (“petr” means “stone” in Greek).

In the middle of the 14th century, it was bred in the monastery gardens of Europe as a spicy and medicinal plant.

In Rus', parsley has long occupied a place of honor in folk medicine: the leaves were used to heal wounds and inflammations, improve vision, strengthen gums, reduce freckles with juice, the roots and leaves were used as a diuretic for dropsy, edema and kidney stones.

What does parsley contain and what are its beneficial properties? This plant (B, B3, B5, C, E, K) contains beta-carotene, biotin, folic acid, iron, potassium, calcium, magnesium, manganese, selenium, phosphorus,. Rich in vitamins, parsley is extremely useful for chronic fatigue. 100 grams of young green parsley shoots contain approximately two daily requirements for vitamin C. This is 4 times more than the same amount of lemons, and 10 times more than lettuce leaves. In terms of carotene content, parsley is not inferior even to the generally recognized champion - carrots.

How does parsley affect the body, and what diseases is it used to treat? Juice and decoction made from parsley leaves are indispensable for vitamin deficiency. In addition, they help strengthen blood vessels and are effective for acute and chronic cystitis.

The seeds are used as a diuretic, to stimulate intestinal activity, and for uterine bleeding.

What else is parsley useful for, and how can it be used? Infusions and decoctions are prepared from parsley root, which are used for kidney stones, inflammation of the prostate gland, edema of the heart and kidneys, and obesity.

Chewing fresh parsley root can completely eliminate bad breath.

A decoction of parsley leaves is contraindicated if there is a threat of miscarriage!

What can be prepared from parsley: a recipe for a French dish

What can be prepared from parsley using the above-ground and underground parts of the plant? Greens and parsley roots are added to soups, vegetable and meat stews. Salads are decorated with parsley sprigs.

Try making a dish with parsley from French cuisine.

Cheese balls with parsley “French style”.

Ingredients:

Whites of 4 eggs, 200 g of cheese, parsley, salt, pepper, fat for deep frying.

Salt the whites and beat them into a thick mass, carefully adding grated cheese. Season with salt and pepper. Form small balls and fry in boiling fat. When the balls have doubled in volume, remove them and place on a sieve. Serve hot, sprinkled generously.

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In the middle of winter, the human body needs support. Therefore, housewives begin to prepare various preparations and snacks for the winter in the summer. This is necessary to maintain general health. Greens are no exception. There are several ways to prepare parsley for the winter. The choice always remains with the housewife.

It is difficult to overestimate the degree of usefulness of greens, since the therapeutic effect on the human body is very great. The diverse influence of the constituent elements leads to an increase in overall tone.

The effects of parsley on humans are:

• improving the functioning of the adrenal glands;
• improving metabolism;
• strengthening blood vessels;
• ensuring normal functioning of the brain;
• improving the body’s condition in diseases of the stomach and duodenum;
• stimulation of digestive enzymes;
• stimulation of appetite;
• feeling of satiety;
• beneficial effects on the organs of vision;
• strengthening gums and much more.

When using parsley in any form, do not forget about contraindications. In addition to benefits, it also brings harm. You should consult your doctor before self-medicating.

It is not advisable to use parsley for those who:

• suffers from bladder diseases, cystitis, urolithiasis,
• has chronic diseases of internal organs,
• has a tendency to allergies.

Everything is good in moderation - there is no need to abuse it, and there will be no harm from using the culture.

Prepare the necessary ingredients

When collecting greens for storage, it is worth considering several rules under which parsley will retain maximum beneficial properties:

1. The green part of the plants is collected at any time. The vitamin reserve concentrated in the leaves does not change during different periods of the growing season.
2. The roots are collected only in the fall, since it is at this time that they are filled with the maximum amount of useful substances.

Before you start harvesting parsley, you need to separate the green part from the rhizome. Sort through all the leaves, removing dry, yellowed specimens.

Wash all components and dry well. Then decide on a method for storing it in the winter. It depends on the time available to the housewife and the personal preferences of family members.

Methods for preparing parsley for the winter

For every housewife there are recipes that suit her preferences and wishes. You just have to search a little. Creating suitable home conditions for preparations is not difficult. And the resulting seasoning compensates for all the effort expended.

The entire plant is harvested for the winter; there are not many ways to accomplish this task:

1. Drying. The roots and leaves of plants are dried in the oven or in the fresh air.
2. Freezing. The crushed parts of the culture are frozen and stored in the freezer.
3. Marinating or salting. Chopped greens and chopped roots are pickled or salted.
4. Oiling. The workpiece is mixed with oil and stored in the refrigerator.

You should choose a method of preserving the culture by studying the recipes.

Dried parsley

There is nothing difficult about drying parsley. It is enough to fulfill a few requirements, and everything will work out.

The advantages of this method are that the parsley loses weight and becomes more compact. And it is easier to store it, and it does not require special conditions.

To prepare green mass or roots for future use, they are washed and dried well. Then they sort through, removing unsightly, diseased and deformed specimens. At the end of sorting, the roots are cleaned.

The greens are dried as a whole bunch, together with the lower part of the petiole, or each leaf individually.

The roots, depending on the size, are cut into circles or cubes. The prepared raw materials can only be dried. They do this in different ways.

On open air

This method takes a long time, but the effectiveness does not suffer from this. Greens are dried whole sprigs or chopped for immediate consumption.

To dry, it is placed on a plane, evenly distributed over the surface on which it is dried. The thinner the layer, the faster the raw material will dry. Lay out no more than 1 centimeter thick.

The greens collected in bunches are hung under a canopy or in another well-ventilated area. The leaves should hang down. It is advisable to exclude direct sunlight on the foliage, as it will turn yellow and lose its attractiveness.

The roots are also dried in the fresh air, cut into arbitrary shapes and covered with gauze to prevent insects. Periodically turning the pieces will speed up the drying process and eliminate scorching.

Depending on the accompanying conditions, the plant will have to dry from 5 to 20 days, not forgetting to periodically turn the raw materials to speed up the process.

In the oven

It doesn’t take much time to prepare the spice this way. The seasoning will dry out much faster than in the first case.

It is important here not to overdo it with the temperature, because the higher it is, the faster the roots and greens dry. But this affects the appearance and the complex of useful substances included in their composition.

The optimal temperature is 40-60 ⁰С. The washed and peeled roots are cut into cubes or slices and laid out on a baking sheet. The greens are laid out in sprigs or cut and distributed in a thin layer.

Dry with the door open, the approximate time spent in the oven is 5-6 hours. Finely chopped raw materials dry several times faster.

In an electric dryer

This kitchen assistant will always help out the housewife. You don’t have to do anything special, the roots need to be cut, and the green branches should be laid out whole.

Set the “For herbs” mode, and set the temperature to no more than 45 ⁰C. It is necessary to periodically monitor the process, changing places of pallets. It is difficult to indicate the exact time; it depends on related factors: air humidity, slice thickness and much more.

In the microwave

Place the parsley on a plate, preferably flat, and cover the bottom with a napkin. The power of the device is maximum. The time for which the raw materials are placed in the microwave is 2 minutes, then you should look at the appearance of the plant. If it is not dry enough, leave it for another 2 minutes. And so on until the mass reaches the desired state.

An effective way to preserve crops for the winter is to sprinkle them with salt. There are many recipes for its preparation. It is necessary to select the most suitable method.

Twigs

Salting in this way is not difficult; a minimum of ingredients is used:

• parsley – 400 grams;
• salt 100 grams.

The greens are sorted, washed with running water and separated from coarse stems. The prepared glass container is scalded with boiling water. The twigs are mixed with salt so that it is evenly distributed. Then they put it in jars and put it away for storage. A refrigerator, balcony or other cold room will do.

The classic way in a jar

This method, proven over the years, preserves the beneficial substances that make up parsley. No additional ingredients are needed. All unusual methods require a lot of preparation time, but this recipe is simple and no less useful.

Components:

• parsley – 300 grams;
• salt 3 tablespoons.

Well-washed greens are wiped with a towel, chopped and ground with salt. The more carefully this is done, the better.

The resulting mixture is compacted into sterile jars and closed with any lids at the discretion of the housewives.

The lid should close tightly without letting air through. This will prevent signs of spoilage from appearing.

The salty seasoning stores well in the refrigerator or cellar. At room temperature, mold may develop. Any dishes and salads can be prepared with this parsley.

To pickle parsley with dill, you will need a minimum set of ingredients. And the benefits increase several times. The amount of greens is determined by the housewife; it is important to observe only the proportions of salt. If there are more raw materials, it’s okay.

Components:

• equal amounts of dill and parsley;
• salt at the rate of 200 grams per 1 kilogram of green mixture.

The green part of the plants is washed well with water and then dried. The raw materials are crushed in any convenient way.

Then all the ingredients are combined in a separate bowl, the salt is thoroughly mixed with the green mass. Then they begin compacting. If you just stack it, the greens will start to spoil. It is necessary not to add a little to the top, leaving a gap between the lid and the seasoning.

To prevent spoilage of the finished product, housewives pour a little more salt on top of the workpiece.

Banks are stored refrigerated. If they are small and there are few of them, then a refrigerator is quite suitable.

With celery

It is recommended that everyone try to prepare this preparation with salt. The result is a healthy vitamin mixture, perfect for seasoning dishes, salads and soups.

Components:

• parsley, celery and dill - 250 grams each;
• salt – 250 grams.

First of all, the green parts of the plants are sorted and washed, making sure to remove all unsightly specimens. Thick stems are cut out. Cut into pieces 2 centimeters long.

The celery root is peeled and cut into the same strips. Place in a separate bowl.

First, combine the herbs and salt, grind well, then add celery roots. Mix everything well and put it in jars. The workpiece should be compacted and then put in the refrigerator.

An equally effective way to prepare greens for the winter is freezing. The culture retains the entire supply of nutrients, thereby helping to support immunity in the middle of winter. Freezing plants will require very little time and effort. There are 3 ways, which one is the best, the hostess herself will decide.

In the package

All you need is parsley. Quantity is not limited. The leaves are washed well, sorted and dried.

If the greens sit for more than 30 minutes, they will begin to wilt. This will complicate the preparation process.

Drying using a towel is quick and effective. Next, you should cut it as desired or as for immediate dressing of the dish.

The finished chopped green mass is placed in bags. Do not freeze in large quantities, this is not advisable. After repeated defrosting, the leftovers will turn black and will not go into the gas station. Next, the bags should be frozen.

Cubes in ice trays

A more labor-intensive way to harvest greens in the winter. You will need boiled water and herbs.

Parsley is washed several times in cold water. There is no need to dry it, as it is filled with water. Chop finely, it will be easier to compact it into small cubes.

Place in molds, seal and fill with chilled water. Place in the freezer for several hours. After the cubes are frozen, take them out of the mold and put them in bags. For convenience, sign it.

In bundles

The finished bundles are wrapped in pieces of cling film or placed in a plastic bag. And they are sent to the freezer until required.

Preparing fresh parsley in vegetable oil

To properly prepare this recipe, you don’t need to do anything special. Greens are prepared in the same way as with other methods of storing for the winter.

Parsley is chopped and placed in a dry container. In this case, there is no need to compact; then pour in vegetable oil and store the dressing in the refrigerator.

Parsley in marinade

Making the appetizer is a little more complicated than previous recipes, since you need to prepare a marinade.

Components:

• parsley;
• leaves of horseradish, cherry, currant;
• garlic – 2-3 cloves;
• salt, at the rate of 1 tablespoon per liter of water;
• bay leaf, allspice;
• 70% vinegar - 0.5 teaspoon per 1-liter jar;
• water.

This is how you prepare for the winter: Parsley is washed and sorted, cut in any way. Place in jars with previously added leaves of cherries, currants, horseradish and garlic cloves. Prepare the brine: 1 tablespoon of salt per 1 liter of water. Pour into prepared jars and close with lids. Sterilize for 15-25 minutes, depending on the size of the container. They are rolled up and put into the cellar for storage. It is better to prepare this seasoning in the summer, when greens are richest in vitamins.

Canning

Preservation is one of the ways to prepare parsley for a long shelf life. Even a beginner will not have any difficulties with cooking. The main preservative in all recipes is vinegar.

To prepare the preparation you will need directly herbs, vinegar and salt.

Parsley is prepared as for all other recipes. Wash well and dry. Cut into pieces 5 centimeters long. Carefully place in jars, then prepare the brine. For 1 liter of water, 1 tablespoon of salt.

Add 2 tablespoons of 6% vinegar to the finished jars and fill with brine. Do not top up, leaving about 2 centimeters.

Place in a container for sterilization. Boiling time is approximately 10-15 minutes. When ready, the jars are rolled up and placed under a blanket or blanket until completely cooled.

Storage rules

The approximate temperature regime for product preservation is 0 ⁰ - +10 ⁰С. Humidity is 80%.

Frozen greens should not be defrosted and re-frozen; this will cause the mass to turn black and become unsuitable for consumption.

Dried herbs should be stored in a tightly closed glass container in a dark, dry place.

Seasonings prepared according to recipes require a cold room for long-term storage. A refrigerator, glassed-in balcony or cellar will do.

Prepared greens, which, if necessary, are always at hand, are a great help in the middle of winter. In addition, it helps support the body during periods of vitamin deficiency.

Parsley is an extremely useful plant with a long history. Once upon a time, wreaths were woven from it for ancient Greek warriors, but now they add it... wherever they add it! There are a huge number of dishes that can be prepared with parsley: pies, soups, snacks, and even drinks.

Most often, parsley is used as a seasoning - thanks to its spicy taste, it is indispensable as an additive and decoration for vegetables and meat dishes. But there are also dishes in which parsley is the main character. And today we have prepared for you 10 just such recipes with parsley!

Parsley fritters

Recipe for green parsley fritters.

What do you need:

• Large bunch of parsley
• 3 eggs
• 1 cup flour
• Salt, black pepper to taste

How to make parsley pancakes:

1. Finely chop the parsley, break the eggs into it, and sift the flour. Mix everything thoroughly, add salt and pepper.
2. Bake in a frying pan in vegetable oil on both sides until golden brown.
3. Parsley pancakes are ready.

Bon appetit!

Mashed potatoes with parsley

Recipe for homemade mashed potatoes with parsley and olive oil.

What do you need:

• 1 kg potatoes
• Bunch of parsley
• 4 tbsp. spoons of olive oil
• Salt, black pepper

How to make mashed potatoes with parsley:

1. Peel the potatoes, cut into small slices and boil in salted water.
2. Drain the water and dry the potatoes a little over low heat. Pour in olive oil and add finely chopped parsley.
3. Mash the potatoes until smooth.
4. Potato puree with parsley is ready.

Bon appetit!

Parsley pie with cheese

Recipe for parsley pie with grated cheese.

What do you need:

For the test:

• 75 g butter
• 170 g flour
• A pinch of salt

For filling:

• 2 eggs
• 50 g grated cheese
• 150 ml milk
• Bunch of parsley
• Bunch of green onions
• Salt, black pepper to taste

How to make parsley pie with cheese:

1. Prepare the dough by rubbing the flour into the butter. Add salt and a little cold water. Place the dough in the refrigerator for 30 minutes.
2. Boil the eggs. Finely chop the parsley and onion. Grate the cheese. Mix everything, add milk.
3. Roll out the dough. Place in the form. Place the filling on top. Bake for 30 minutes at 200 degrees.
4. Parsley pie with cheese is ready.

Bon appetit!

Cocktail with parsley

Cocktail recipe with parsley, lemon and honey.

What do you need:

• 1 bunch of parsley
• 1 lemon
• 2 liters of water
• 2–3 tbsp. spoons of honey

How to make a cocktail with parsley:

1. Wash the parsley, cut off the roots, grind the leaves in a blender.
2. Squeeze lemon juice into the parsley and mix it with water.
3. Add honey, stir, strain and cool.
4. The parsley cocktail is ready.

Bon appetit!

Curd paste with parsley

Recipe for curd paste with feta cheese, champignons and parsley.

What do you need:

• A small bunch of parsley
• 100 g cottage cheese
• 2 tbsp. spoons of cheese
• 5–6 champignons

How to prepare curd paste with parsley:

1. Chop the mushrooms and quickly fry. Cool. Mix with cheese and cottage cheese.
2. Finely chop the parsley and add to the total mass. This paste can be spread on toast or served as a sauce for main dishes.
3. Curd paste with parsley is ready.

Bon appetit!

Shrimp with parsley

Recipe for shrimp with parsley and lemon juice.

What do you need:

• 700 g shrimp
• Bunch of parsley
• 1 lemon
• 1–2 tbsp. spoons of butter

How to cook shrimp with parsley:

1. Heat a frying pan, add butter, then shrimp. Season with salt and add chopped parsley. Simmer for 2 minutes.
2. Sprinkle the finished shrimp with lemon juice.
3. Shrimp with parsley are ready.

Bon appetit!

Parsley salad

Salad recipe with parsley, champignons and garlic.

What do you need:

• Large bunch of parsley
• 5 cloves garlic
• 1 lemon
• 500 g champignons
• 4 tbsp. tablespoons grated parmesan
• Salt, black pepper to taste
• Olive oil to taste

How to make parsley salad:

Chop the champignons, add parsley and grated Parmesan.

Crush the garlic, add a little olive oil, salt and pepper. Pour the sauce over the salad.

The parsley salad is ready.

Bon appetit!

Tomatoes stuffed with parsley

Recipe for tomatoes stuffed with parsley and garlic.

What do you need:

• 7 ripe tomatoes
• Large bunch of parsley
• 3 cloves garlic
• Olive oil to taste
• Salt to taste

How to cook tomatoes stuffed with parsley:

1. Cut off the tops of the tomatoes and scoop out some of the pulp. Add salt.
2. Crush the parsley in a mortar with garlic, add a couple of tablespoons of olive oil and salt.
3. Fill the tomatoes with filling.
4. Tomatoes stuffed with parsley are ready.

Bon appetit!

Parsley soup

Recipe for parsley soup with tomatoes and cheese.

What do you need:

• Large bunch of parsley
• 1 onion
• 1/2 cup feta cheese
• 1 boiled egg
• 3 tomatoes
• 2 tbsp. spoons of flour
• Vegetable oil to taste
• Salt, black pepper to taste

How to make parsley soup:

1. Chop the onion and fry in oil. Add flour and, stirring, cook until golden brown.
2. Chop the parsley and add to the onion. Add salt. Place everything in a saucepan previously placed on the fire when the water in it boils.
3. Add diced tomatoes and cheese. Cook for 15 minutes.
4. Before serving, you can cool and add a halved egg.
5. Parsley soup is ready.

Bon appetit!

Parsley and green onion salad

Parsley, green onion and lemon salad recipe.

What do you need:

• 200 g parsley
• 100 g green onions
• 1 lemon
• Salt to taste
• Flavored vegetable oil to taste

How to make parsley and green onion salad:

1. Wash the greens and chop finely.
2. Peel the lemon, chop it very finely and add to the greens.
3. Season the salad with vegetable oil and salt. Serve with meat dishes.
4. The parsley and green onion salad is ready.

Bon appetit!

Parsley is one of the most famous garden herbs. The bright green leaves with a slightly pungent flavor are used primarily as a seasoning or for garnishing finished dishes. There are two types of parsley - with smooth leaves, or the European variety, and curly. The first type is more fragrant, the second is more beautiful, but the leaves are hard. Compared to any other vegetable, parsley is rich in vitamin A and also contains vitamins K and C. Before serving, parsley is rinsed but not soaked, as this can cause loss of vitamin C.

You can make spring pesto from wild garlic. Everything is the same as in the usual peto recipe, only we take as a basis not basil leaves, but parsley and wild garlic in equal proportions. The result is a sauce with a bright taste that can be added to pasta or served with meat or

chapter: Sauces Pesto

Boiled bulgur is ideal for salads. It is crumbly, each grain holds its shape well. It is boiled bulgur that is the basis of the Middle Eastern tabbouleh salad, the recipe for which we describe below. In addition, boiled bulgur contains 10% fiber

chapter: Turkish cuisine

Try the simplest recipe for making fish soup from fresh chebak. It turns out a rich, satisfying fish soup. Chebak or Siberian roach is a relative of the carp. The recipes for its preparation are simple, because the fish is tasty and does not require special preparation methods.

chapter: Ear

Ready-made puff pastry will help out if you need to quickly prepare something for tea or, as in this recipe, a hot snack. I offer a budget option for baking with canned fish, which is suitable for both everyday life and the holiday table. Product Set

chapter: Curls

Oddly enough, sauerkraut goes well with the taste of sado orange. Citrus freshness complements the taste of sauerkraut and makes the usual salad something more interesting and appetizing. Before serving, sprinkle the prepared coleslaw with a handful of

chapter: Salads with sauerkraut

Pilaf is prepared in different ways, and the rice is not always fried in oil before adding water. In this recipe, cooking pilaf begins with boiling the rice until tender. Vegetables - eggplants, sweet bell peppers, carrots and onions - are fried on

chapter: Rice dishes

Vegetable salad made from beets and corn is prepared very quickly. For a spicy kick, add sweet lettuce onions and a clove of garlic. Aromatic vegetable oil - olive or sunflower - is suitable for dressing the salad. Instead of fresh parsley, you can add

chapter: Beet salads

The recipe for rice with fish in a slow cooker combines four very important qualities. You will receive a healthy, tasty dish that is quick and easy to prepare. No oil for frying. All you need is a multicooker - fish and rice are cooked in one container, and 30 m

chapter: Rice dishes

From ordinary dry beans you can prepare an unusual dish - bean meatballs. Of course, the beans are first boiled until soft and passed through a meat grinder. The resulting bean mass is mixed with the rest of the ingredients so that the vegetable mince is then mixed

chapter: Bean cutlets

Roe deer stew with vegetables is a dish popular in many countries. There is no classic recipe, but there is one condition - the ingredients for the stew must be cut fairly coarsely. Roe deer are a frequent prey of hunters. However, instead of game you can use

chapter: Game recipes

Recipe for juicy lamb with fresh cabbage, cooked in a clay pot. For flavor, add black and allspice and chopped parsley to the meat. Although it is better to add parsley to already prepared meat so that the greens retain their color. Lamb is simmered in the oven

chapter: Lamb recipes

Lamb cutlets turn out even tastier if they are made with cheese filling. Then on the plate there will be not only juicy lamb, but also hot cheese, which tastes great with the meat. Choose the type of cheese according to your taste. Additionally in the beginning

chapter: Lamb recipes

I propose to prepare one of the famous, everyday Transcarpathian potato soups. This soup is called “pidbyvani krumpli”. Pidbyvani is a dressing made from sour cream or kefir, and krumpli is potatoes. This is how you get potatoes seasoned with sour cream.

chapter: Potato soups

A recipe for a fun sandwich with lightly salted herring, fresh vegetables and a spread made from a mixture of butter, mustard and herbs. Additionally, a little red onion, pre-marinated, is placed on each sandwich for spiciness.

chapter: Sandwiches

A plate of hot cabbage soup is appropriate at any time of the day. I’m not advocating eating soup for breakfast, but lunch or dinner will be much nicer and more homely if there is a steaming plate of rich cabbage soup on the table. I’ll tell you a secret that sometimes I make my lunch with this cabbage soup.

chapter: Cabbage soup

The recipe for a juicy, moderately spicy salad, due to the presence of green radish in it, with a pleasant apple freshness. Of course, the main ingredient of the salad is smoked chicken. Smoked ham and breast are suitable. Mayonnaise or yogurt is suitable for dressing. This

chapter: Meat salads

To stuff potatoes according to this recipe, the tubers are first baked until tender, then cut in half and filled with baked vegetables. The resulting stuffed potato boats are covered with mozzarella cheese and put back in the oven so that the cheese

chapter: Potato dishes

Recipe for fish cutlets from halibut fillet with the addition of green peas. To make the cutlets juicy, I added a little semolina to the minced fish. Semolina can also be used for breading, so that the cutlets have an appetizing crust. Green peas under

chapter: Fish cutlets

Parsley is a genus of biennial plants from the Apiaceae family. In the wild it is found on the Mediterranean coast. It is bred throughout almost all of continental Europe, except Scandinavia, as well as in the northern USA and southern Canada, in the European part of Russia, in the south of Siberia and the Far East.

Parsley was cultivated in Ancient Egypt and Greece, then it was forgotten for a long time. Parsley began to be bred again only in the 9th century in Europe, but its widespread spread was hampered by folk superstitions, in which parsley was perceived as a “bad” plant that promised bad luck.

Parsley is a healthy green that contains a large amount of valuable substances. It is superior in vitamin C content to many fruits and vegetables. It is also rich in carotene - there is more of it than in carrots. Parsley contains provitamin A, folic acid, vitamins B1 and B2, magnesium, potassium, iron, calcium, sulfur, phosphorus, chlorine, enzyme substances, and inulin.

Eating parsley is beneficial for gastritis, liver and kidney diseases, peptic ulcers, any inflammatory processes, and impaired vision. It also helps with lack of appetite, anorexia, anemia, and depression. Parsley improves the absorption of manganese, which is useful for strengthening bones. Another beneficial property of parsley is that it freshens breath; it can even kill the smell of garlic.

When purchasing parsley, inspect the plants carefully. The leaves should be bright green and the stems should be elastic. The tip of the stem should be freshly cut. Withered leaves, an unpleasant odor from the cut side, and traces of rotting indicate that this parsley has been stored for several days, and in inappropriate conditions, and, obviously, it is not worth buying. To prolong the freshness of purchased parsley, store it at room temperature by dipping the stems in cold water. You can also place it in the vegetable section of the refrigerator or freezer. At room temperature, parsley will keep for one to two days, in the vegetable compartment for a week, in the freezer for up to several months.

Parsley, along with dill, is one of the most popular seasonings in the world. It is consumed fresh, dried, and even occasionally salted. Its roots, leaves, and seeds are edible. Parsley leaves can be added to salads, sandwiches, pies, pizza, spaghetti, soups, main courses and snacks made from meat, fish, vegetables, and mushrooms. Parsley sprigs are often used as decoration for dishes.

If we talk about soups, parsley is used in such wonderful recipes as, and,. Whatever the composition of the soup ingredients, you can be sure that dill will fit perfectly into it.

When preparing salads, parsley is used as often as dill. It is included in such traditional dishes as Mediterranean salads and, as well as many others.

The role of parsley in preparing snacks is wide. It is often added to traditional Jewish snacks