Parsley

Parsley has a rich history that goes back thousands of years. According to researchers, the inhabitants of Ancient Greece were the first to get acquainted with the plant. However, the first written mention of parsley was found in ancient Egyptian written sources. According to legend, the first sprouts of the spice appeared at the place where, in a duel with Seth, the Supreme God Horus, who lost his eye, shed his blood.

Europe got acquainted with the seasoning thanks to the Roman migrants, who always carried the herb with them, using it as a cure for colds. In Russia, parsley began to be grown closer to the 11th century. She was popularly called the “bride-in-law” because of her ability to burn fat, which was used by ancient Russian brides who wanted to lose weight before the ceremony. The herb has taken its place of honor in folk medicine. Its juice was used to lighten freckles, the leaves were used to heal wounds, and the roots removed swelling and stones from the kidneys. Grass began to be grown on a large scale only in the 20th century, supplying it to local markets. Now parsley is common on almost every continent and is used as an ingredient in many national cuisines of the world.

The healers of the ancient world respected the medicinal properties of the plant, which are valued by folk medicine to this day. The spice has several useful properties that have been tested for more than one century.

✅  Improving the tone of smooth muscles – smooth muscle fibers are found in almost every internal organ. With the weakness of these muscles, the work of the organ begins to suffer, which can be stimulated by the use of parsley. For example, it improves the contractility of the bladder, intestines, gallbladder and uterus.

✅  A remedy for edema – the plant is known for its diuretic effect, often for this purpose infusions on the roots of parsley are used. But even with the use of a whole bunch of fresh herbs, you can notice profuse urination. In the process, excess salts and other metabolic products that do not benefit the body are removed.

✅  Choleretic agent – the properties of bile secretion are famous for fresh leaves of grass, as well as a squeeze from its stems. Some common diseases, such as hypomotor biliary dyskinesia, are effectively treated with herbal preparations based on parsley extract.

✅  Improved appetite – the natural oil of the plant activates the digestive process by stimulating the salivary glands, gastric and intestinal receptors. As a result, the appetite awakens and the digestion process improves. And coarse parsley fibers help to overcome troubles in the form of constipation.

✅  Bactericidal action – phytoncides were found in the extract and pomace of the spice – natural substances that inhibit the reproduction of microbes. A good effect is noted when using fresh herbs, when the reproduction of putrefactive intestinal flora decreases and gas formation decreases.

✅  Hypoglycemic effect – pronounced daily fluctuations in sugar are characteristic not only for diabetes, but also for unhealthy eating. Soluble fiber is involved in the normalization of these differences, bringing the processes as close as possible to normal biochemistry. Consistently high sugar levels are dangerous for the development of insulin resistance, diabetes, or even heart disease.

✅  Vision support – beta-carotene, zeaxanthin and lutein – the main protectors of the eyes from the action of aggressive free radicals. These carotenoids can be obtained by eating parsley even in small portions, the main thing is to follow the rule of constancy.

Spice concentrates can be harmful to people with certain medical conditions, especially care should be taken with essential oils. Before leaning on parsley, you should make sure that there are no contraindications.

❌  Inflammatory diseases of the urinary system – we are talking about diseases such as pyelonephritis and cystitis. The essential oil of the plant, containing apiol in excess, can damage the cells of the urinary system. During the metabolism of essential oils, oxalate stones are formed, which are deposited in the kidneys, gallbladder and even in the bladder.

❌  Exacerbation of diseases of the digestive tract – symptoms in the form of heartburn, abdominal pain, colic, diarrhea and gas formation are direct contraindications for the use of fresh parsley leaves. The plant has a stimulating effect on the gastrointestinal tract, which can provoke a deterioration in the condition.

❌  Epilepsy – it is advisable to exclude parsley in any form from the diet of those who have experienced an epileptic seizure at least once. Its oils stimulate not only the work of the gastrointestinal tract, but also the activity of the cortex and subcortical structures. As a result, a dominant focus develops in the brain with a tendency to go into an attack.

❌  Miscarriage and premature birth – apiol, being a powerful spastic agent, brings the uterus into tone. For pregnant women, this is fraught with the onset of spastic contraction of the uterus, as a result of which there is a threat of miscarriage.

❌  Infection with helminths – garden greens are very often contaminated with eggs of parasites that can cause diseases in the human body. When collecting greens from open land, it should be thoroughly washed in running water. It is much safer to grow fresh parsley on a windowsill or in a greenhouse where the ground is protected from contamination by animal feces.

For healthy individuals, with rational use, this greenery does not pose a danger.

Curly and smooth parsley leaves have a mild sweet taste with a slight hint of lemon and anise. The aroma of greenery is peculiar – fresh with spicy notes. Its root has a sweeter taste with a slight nutty flavor.

Due to some differences in the taste of the root and leaves of the plant, they are used in cooking in different ways. Sweet roots are suitable for vegetable stews, they are infused with vegetable and meat broths, as well as sauces. Usually they are completely laid in the broth at the very beginning of the boil. But you can do it smarter and singe the halves of the root with a burner or fry in a dry frying pan, and then put in a saucepan. This technique will help to make the broth brighter in taste and add a light aroma of a fire.

The stems and fresh leaves are most often used to serve prepared dishes. Parsley is suitable for any kind of dishes, including fish, meat, potato, chicken and seafood dishes. The spice is good for salads, omelettes and pancakes. Grass seeds are used by housewives in home preservation. Parsley juice has found its application in the composition of diet cocktails and sauces. And dried herbs serve as a classic seasoning for any first and second courses. It is undesirable to combine it with dairy products and sweets.

A universal storage place for all greens is a refrigerator, the optimal temperature regime of which helps to preserve the freshness of the grass for the maximum period.

Chefs suggest using several options that differ in the features of the packaging and the selected container. But first you need to rinse the leaves and stems well in cool water, let them dry on a dry towel. After that, you can proceed to the choice of the appropriate method.

1. Storage in a container – it is advisable to cut the stems by 1-2 cm, refreshing the cut. Then the parsley needs to be moved to a plastic or glass container with a closed lid. This method will keep the spice in a usable form for up to 1 month.
2. Storage in a bag – a clean and dry spice is moved into a bag, a little air is taken in and tightly tied. In the package, the greens remain fresh for 10-14 days.
3. Storage in a kraft bag – the spice is sprayed with water from a spray bottle, wrapped in a bundle of thick paper and left in the refrigerator for a maximum of 2 weeks.
4. Storage in water – parsley stalks are cut and dipped in a jar of clean water. For reliability, cover the container on top with a package. In this form, parsley can be left at room temperature, where it remains fresh for 25-30 days. An important condition is that the water is changed every 2 days.
5. Storing with an onion – The last method involves using the onion as a preservative. Dry parsley is placed in a bag, an onion chopped in the husk is laid to it. The bag is tightly tied and stored in the refrigerator. In order for the greens to be stored for more than a month, onions need to be changed every 4-5 days.

Each of the five methods has its own advantages, but they are not deprived of disadvantages. The first three methods are the most popular, as they are the easiest to perform.