What is petroselinum?

petroselinum is a genus The name of plants commonly known as parsley, a herb commonly used for cooking and in medicinal folk remedies. Parsley is a member of the Apiaceae Plants family, which includes carrots and celery, and its name is derived from the Greek word for Rock celery. Two main types of petroselinu are characterized by their leaves. petroselinum crispum is curly leaf parsley, usually used as a decoration for food. petroselinum neapolitanum , flat leaf or Italian parsley, has finer leaves and stronger taste than curly varieties. The herb is one of the traditional ingredients in the Garni Bouquet, a bunch of tied herbs used to flavor soup or stew. It is a component in fine herbs, a mixture of dried herbs often used in French cuisine.

parsley is also broadly a watell in the Middle East. Its flavor is usually described as strong and clear and is a key component in many traditional sauces such as Chimichurri and Persillade, and in ornaments andMarinades such as Gremoles and Chermoula. Chefs looking for recipes for parsley will find these traditional recipes and other unique options, such as replacing Petrželka Basil in the Pesto recipe.

The herb is often listed on lists of healthiest foods because it is a good source of vitamins, minerals and antioxidants. Nutritional analyzes suggest that when comparing the same amount of weight, raw parsley has two to three times more vitamin C than oranges and more than double the content of iron spinach iron. Parsley is also rich in folic acid, vitamin A, vitamin K, potassium and calcium. As a folk remedy, parsley has a long history that it is in remedies for a number of diseases, includingNng, a bad breath, dry skin, improvement of digestion and to support liver and kidney functions. Although the healing use of parsley is generally recognized as safe, a healthcare expert should beZulted before treatment with any herbal axle.

petroselinum is originally from the Eastern Mediterranean region and can be grown in many parts of the world. It is often grown as an accompanying plant on pink and asparagus, keeping the pests away and improving their growth and strength. The parsley spreads from the seeds and prefers well -drained, damp soil and the sun to a partial shadow. Although most of the herbal gardens are grown as an annual, parsley is a biennial and in the second year its life will produce seeds. In a slight climate, parsley can be successfully hibernated, especially if the area around the roots is mulch.

Many chefs prefer to grow small amounts of parsley in the pot in the interior to have a cooking supply. Fresh or dried for later use can be used. Fresh leaves are best placed in the refrigerator, either wrapped in a damp paper towel or with stems in a glass of water. There is a third and less common type of parsley, PETroselinum crispum var. Tuberosum , which is also used for cooking. This type is commonly known as parsley Hamburg and has a strong white root, which is usually prepared and administered in a manner similar to pastinate.