Plant rhizomes are often used not only in cooking, but also in folk medicine. Based on them, effective infusions, decoctions and other medicinal compositions are made. Parsley root is used as a spice to give a unique flavor to the dish. Unfortunately, you won't be able to find these roots for sale all year round. Therefore, housewives prepare them for future use in the winter, in order to please the family with a delicious dish on cold days.
Description of parsley root
Parsley root is used for medicinal, culinary and cosmetic purposes. In folk medicine, parsley root is used to treat diseases of the genitourinary system, especially cystitis. How to properly prepare, make a decoction or infusion and use your spine, more on that below.
Parsley is a perennial plant that has a large number of varieties and species. It also has many necessary options. The height of some types of parsley can reach approximately one meter, and most of it is 5 centimeters. The plant grows vertically, like a carrot. The root itself is fleshy, very similar to the fruit of a carrot. When cut, it has a snow-white or yellow-white tone.
Parsley contains a lot of manganese. Thanks to this mineral, its aroma is very specific.
Healing recipes
In addition to using parsley as food for preventive and medicinal purposes, decoctions, infusions, and aromatic teas are prepared from the plant. To do this, you can use both dried raw materials and fresh herbs and root vegetables.
Infusion
Grind the root. Pour a tablespoon of the raw material into a glass of boiling water and leave to infuse for half an hour. After straining, take half a glass in the morning, afternoon and evening before meals.
You can prepare an infusion using cold water. In this case, pour a pinch of roots with 250 ml of boiled water at room temperature and leave for a longer time, about 12-15 hours. Divide the liquid into 4 parts and drink three parts during the day before meals.
Decoction
Freckles and age spots lighten well after rubbing with parsley decoction.
For these purposes, add a couple of tablespoons of chopped fresh or dry root to 250 ml of water, heat until it starts to boil and leave to cool.
Squeeze the juice from a large lemon and mix with the broth. In the morning and before bed, moisten a cotton swab and wipe your face.
Parsley root: necessary options
As a medicine, the roots are best understood for their effects on the urinary system. They are used to treat a variety of conditions that benefit from increased urination, including urinary tract infections, cystitis, and edema. Root broth can reduce swelling and reduce weight by removing excess water. The root culture is traditionally used as a liver tonic and as a means to break up kidney stones.
Its taste can be found somewhere between carrots and parsley, and it has an earthy flavor that makes it versatile, cooked or raw. It is also a nutrient reserve with significant potential for overall health. Occasionally, the plant encounters a double rhizome. The tubers have a raw, brittle flavor and a smooth and creamy texture once produced. The plant is very aromatic and is sometimes used as a seasoning. All parts of the plant: root, vegetation and logs are edible.
On a note! In case of serious health problems, before self-administration, you should consult a doctor, since, in addition to the utility, damage caused by consuming parsley root is possible.
Chemical composition of the plant
Parsley is a pungent plant. Thanks to the presence of essential oils, it has a generous sweet taste and a unique aroma. It also surpasses lemons and oranges in terms of vitamin C.
This plant is also rich in folic acid, carotene and vitamins PP, B1 and B2.
Due to its higher content of micro- and macroelements, as well as vitamins, the root of this plant is known for a wide range of healing properties. The word "parsley" comes from the Greek word "Pietro", which means "stone".
In ancient times, it was considered a symbol of pain and its garlands were used as a symbol of pain for a deceased person.
Celery soup
1 celery root
150 g red lentils
1 sweet pepper
100 ml low-fat cream
salt, freshly ground black pepper, cilantro, green onions
We fry all the vegetables for the soup, except tomatoes and sweet peppers. We even roast lentils. Cook it until done. Fry the bacon. Remove it from the pan and fry celery, carrots, and onions in the remaining fat (unsportsmanlike, but tasty). Add vegetables to the lentil broth, cook for 5 minutes, pour in the cream, beat with a blender, and bring to a boil again. Place fried bacon, chopped tomato, sweet pepper and herbs into plates.
Parsley root is an extremely underrated product, which, in addition to its outstanding taste, also has a lot of useful properties. But, despite the composition, rich in active substances, the root may have a number of contraindications. Read below about all the necessary details of the medicinal plant.
- The benefits and harms of root parsley
- How to use parsley root in cooking
- What can be prepared from parsley root
- How to replace parsley root
Winter harvest and storage
In winter, parsley is prepared by digging the root in late autumn. It can be planted in a deep pot and stored on the windowsill, cutting green vegetables in winter. Or add some wet sand and store it in a cool place, such as a cellar.
New roots and vegetables can be chopped, bagged and placed in the freezer. It is great to use this frozen parsley in winter for making flavored dishes and medicines, since all the necessary vitamins and substances are stored in this form.
To dry parsley, dig up the root to remove stuck soil and small roots, cut it into narrow and long strips no more than 0.5 cm and dry them in a warm and ventilated area, twisting the pieces. You can simply use an electric dryer or wire bands on a strong cable and hang it in a warm place.
It is preferable to immediately grind the dried root powder and store it in a glass container or cardboard box in a dry and warm place.
If parsley is grown locally, it can dig up its freshest root in the spring, during the plant's second year. Then the root will be larger. When choosing parsley at the market or in a store, it is worth squeezing the roots even without a finger and without rotting.
How to store for the winter
If you plan to store parsley roots in the basement for the winter, you must sort them. Be sure to exclude infected and rotten copies from your entire weight. Also, for safety reasons, it is better not to store fruits damaged by pests.
Don't forget to get rid of the excess soil that often remains on the roots. You can then throw the collected rhizomes into a box filled with barely moistened and clean sand. Some people first wrap the roots in plastic and then cover them with sawdust. The choice is yours.
Reference. Make sure the temperature conditions are met. The ideal option is indicators within 17 degrees. This is an excellent temperature that will protect the roots for a long time. Check the product periodically to ensure it does not rot.
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Ingredients
- mushrooms 200 g
- butter 1 spoon
- onion 1 piece
- water 1 liter
- carrots 2 pcs
- potatoes 2 pcs
- fresh cucumber or sour apple 1 pc.
- parsley root 1 piece
- parsley 1 bunch
- salt
- pumpkin 400 g
1. Wash the mushrooms and cut them into slices or cubes. Peel the onion, carrots and parsley root and cut into small cubes (root vegetables can also be cut into slices).
2. Heat the oil in a frying pan and fry the vegetables in it first, then add the mushrooms and fry everything together until golden brown.
3. Cut the pumpkin and potatoes into small cubes, add water and cook covered over medium heat for 15 minutes.
4. Add sauteed mushrooms with vegetables to the soup, add a peeled and cut into small cubes cucumber (if you decide to add an apple, peel that too). Salt the dish to taste and cook over low heat for another 10 minutes.
5. At the end, sprinkle with washed and finely chopped parsley and remove from heat.
6. Serve this soup hot. Separately, you can add sour cream and finely chopped green onions.
Our most common garden greens - parsley, cilantro, dill, celery, basil and so on - contain not just a huge amount of vitamins and nutrients. All these greens are distinguished by their correct, balanced ratio, which is very important for a healthy diet. However, when this soup, hot and aromatic, is on your plate, you won’t even remember about serious matters - you will only talk with delight about the taste of this wonderful dish.
- 400 g beef pulp
- 1 medium carrot
- 1 medium red onion
- 2 medium bunches of parsley
- 1 medium bunch of cilantro
- 1 small bunch of dill
- 1 small bunch of green basil
- 2 tbsp. l. extra virgin olive oil
- salt, freshly ground black pepper
