Parsley can be found on almost any domestic garden.However, the birthplace of parsley still Mediterranean.Residents of ancient Greece, noting that parsley growing on the rocks, called it petroselinon, ie "stone celery."
oldest parsley information came to us from ancient Egypt: according to legend, he rose from the blood leaked from a torn evil Seth Eye of Horus - the son of the god Osiris.In memory of this event, staged in the ancient religious festivals, and the participants wore wreaths of parsley.
Modern chefs use only the seed or vegetable garden, parsley, it has two varieties: the root and leaf.There are many varieties of leafy fine roots and abundant aromatic herbs.At root varieties formed a thickened, slightly branching, spindle-shaped root.All parts of the plant are used as a spice.One of the varieties of leaf parsley - curly - looks very impressive and so is more often used for decoration of dishes.
Most parsley is used to prepare vegetable dishes, various soups from meat.Finely chopped parsley is added to the dish just before serving.The root is laid in a dish at the beginning of cooking, mainly in soups and vegetable dishes.Prepared from a variety of salads.
Parsley can be used in dietary nutrition.Finely chopped fresh herbs or grated root of many like to add to the cooked fish, poultry (mostly birds), a mayonnaise and potato dishes.The French cuisine is popular and washed obsushennaya parsley with stems, quickly fried in vegetable oil.Yet it is served warm to fish and meat.
Greens also used for garnishing and delicate edible root of the root parsley as an aromatic vegetable tastes like a cross between celery and carrots.For example, the Chinese fresh or dried root of finely cut, fried in vegetable oil and added to soups and vegetable dishes.However, if the preparation of first and second courses parsley root lay in the beginning (it does not lose its flavor, even after prolonged heat treatment), then add chopped fresh herbs just before serving, or 5 minutes before end of cooking.
Materials: ukrspice.kiev.ua
