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Kitchen herbs: that's why green parsley is particularly healthy

Kitchen herbs: that's why green parsley is particularly healthy


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Parsley tastes like spring: an all-rounder in the kitchen
Parsley is one of the most popular culinary herbs. It has a spicy to slightly peppery aroma. In the store, consumers can choose between two options - flat and frizzy parsley. The smooth parsley has flat, shiny leaves and is very aromatic, while the frizzy variant tastes rather mild. But it is much more robust and looks very decorative on the plate. In addition, the culinary herb is full of healthy ingredients such as potassium, calcium, beta-carotene and vitamin C.

Parsley is an all-rounder in the kitchen. The herb can be used to taste stews, soups, sauces and vegetable pans. Cold dishes such as salads, pesto, herb butter and quark also get a nice touch with the spice. The curly parsley is known as part of the Frankfurt Green Sauce and is also often sprinkled over boiled potatoes. The smooth parsley is a must in Italian cuisine and goes well with other herbs such as thyme and marjoram. It is best to sprinkle the herb over the dish shortly before serving or to add it at the end of the cooking time so that the aroma is retained.

Botanically, parsley (Petroselinum crispum), like many other culinary herbs, belongs to the umbelliferae (Apiaceae). The plant originally comes from the eastern Mediterranean and grows up to one meter high. From March, parsley can be sown in its own garden in a partially shaded to sunny location. However, it still takes a few weeks to germinate. The two-year herb should be sown anew every year. Because when the plant blooms in the second year, the leaves become inedible. The harvest can begin as soon as the herb is strong enough.

Only high quality goods should be in the shopping basket. The parsley is commercially available fresh in a bunch or in a pot for the window sill. Look out for strong and juicy green leaves. A bunch of fresh parsley can be kept in the fridge for several days, wrapped in a damp cloth. An alternative is frozen, freeze-dried or dried and rubbed goods. But it generally has less aroma. Heike Kreutz, respectively

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Video: How To - Keep Supermarket Potted Parsley Herbs Alive All Season In Your Allotment Garden - UK (May 2022).