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Freeze Parsley to Keep It Fresh Longer

You can easily freeze parsley. So you don’t have to throw anything away after a lush harvest, because fresh parsley cannot be stored for long.

Parsley is at its most fragrant just before flowering. In May or June you can cut them just above the ground. Unfortunately, fresh parsley does not keep very long. To use parsley outside of harvest time, you can preserve it. In the event of a harvest surplus, you also avoid throwing away food.

In principle, you have the option of drying or freezing herbs. Since the parsley loses a lot of its aromatic substances when it dries, we recommend that you freeze the herb.

Freeze parsley: how it works

Wash the parsley with water.
Dry them gently with a kitchen towel.
Place the parsley in a sealable, frost-proof container. We recommend, for example, containers made of glass, stainless steel or cotton bags. For the sake of the environment, you should avoid using plastic fresh storage bags. (More information: Freezing food without plastic)
Another alternative are ice cube molds. Simply fill them with chopped parsley and some water.
Finally, place the parsley in the freezer.


As long as the cold chain is not broken, the frozen herbs will keep for several months. You can take them out of the freezer when needed and simply crumble them with your fingers.

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Cooking Tips

Eat Parsley Root Raw: Here’s How

Eating parsley roots raw is not a problem, because the root vegetable not only tastes good as a soup ingredient. We present you a recipe for raw parsley root salad.

The parsley root is probably best known as a classic soup vegetable. No wonder, because it’s in season in the colder months. From the end of October to February, it provides us with valuable nutrients as a spicy ingredient in stews and soups.

The root vegetable, which is an old subspecies of parsley, contains, among other things, calcium, iron and vitamin C, as well as various essential oils. However, the levels of some of these nutrients, most notably vitamin C, are reduced when you cook the parsley root. You can find out more about the nutrients and effects of parsley root here: Parsley root: preparation, effects and nutrients.

However, you can also eat the aromatic parsley root raw. Raw, it’s as easy to prepare as a carrot. Raw parsley roots are particularly tasty when they are fresh. You can tell by the fact that the root is crisp, firm and smooth. Incidentally, smaller roots are more tender than large specimens and are therefore particularly recommended for raw food dishes.

We also recommend buying parsley roots organic whenever possible. This is how you support agriculture without chemical-synthetic pesticides.

Eating parsley root raw: How to prepare it

If you want to eat parsley root raw, first clean it like this:

Peel the parsley root with a vegetable peeler.
Cut off the ends.
Hold the turnip briefly under running water and dry it.
Cut them into cubes, slices or sticks, depending on their intended use.
You can enjoy raw parsley root raw with dips or add it to salads and smoothies. We present you a recipe for a delicious salad with raw parsley root, carrot, beetroot and apple.

Recipe: Salad with raw parsley root, apple, beetroot and hazelnuts

Ingredients:

500 gparsley root
250 g carrots
250 g beetroot
2 shallots
100 apples
1 handful of fresh parsley
4 tablespoons light balsamic vinegar
1 teaspoon sugar, maple syrup, or other sweetener
2 tablespoons of tahin or almond butter
Salt and pepper to taste
4 tbsp hazelnuts, toasted

Directions:

Peel the parsley root, carrot, and beetroot.
Either cut the vegetables into fine strips or grate them.
Peel the shallots and chop them finely. Wash the apple and cut it into small pieces. Wash the parsley and roughly chop it. Mix the vegetables and apple together.
Prepare the dressing: Mix together the vinegar, sugar, and tahini or almond butter. Season the dressing with salt and pepper.
Pour the dressing over the vegetables and mix well. Fold in the toasted hazelnuts. For example, serve some flatbread with a homemade herb dip with the salad.

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Food

10 Amazing Facts About Parsley

Parsley is an indispensable component of the kitchen and housewives have used parsley for a long time to give their dishes a unique taste.

  1. Parsley is a close relative of celery, dill, caraway seeds and carrots.
  2. The exact origin of parsley is unknown. Some researchers believe that parsley is native to Sardinia, where it is often found in the wild even today. However, it is known that parsley began to be eaten and grown about 2000 years ago.
  3. In ancient Rome, besides the fact that parsley was an obligatory component of most dishes, it was also used to eliminate the effects of a hangover.
  4. Parsley has long been used as a natural breath freshener and is very often used in medicine and cosmetology. It is added to the production of soap and shampoo.
  5. In cooking, there are two main types of parsley, which differ in both taste and appearance. Curly parsley is more bitter and wrinkled like mint leaves and Italian parsley, which has a strong aroma and flat leaves.
  6. The flavor of parsley is also highly dependent on the type of soil and climatic conditions where it grows. Parsley is one of the most popular spices in the world.
  7. It is recommended to plant parsley near rose bushes, thanks to which the flowers become healthier and their own smell is significantly enhanced.
  8. In addition, it is good to grow parsley in the same garden with a variety of vegetables, its smell repels pests, it has antibacterial and antifungal properties and attracts bees that pollinate flowers.
  9. A tablespoon of parsley contains more than half of the recommended daily intake of vitamin K. Parsley is also rich in B vitamins and vitamins A and C.
  10. Besides vitamins, parsley contains a lot of dietary fiber and minerals such as iron, potassium, calcium and magnesium.
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Egypt

How important are herbs like parsley and cilantro in Egyptian cooking?

Introduction: The Role of Herbs in Egyptian Cooking

Egyptian cuisine is well-known for its rich and diverse flavors. One of the key ingredients that contribute to the unique taste of Egyptian dishes is the use of herbs. Herbs like parsley and cilantro are commonly used in Egyptian cooking, adding distinct flavors, aromas, and textures to a variety of dishes. These herbs are not only used for their culinary purposes but also for their medicinal and cultural significance. In this article, we will explore the importance of herbs like parsley and cilantro in Egyptian cooking, their traditional uses, and growing and harvesting methods in Egypt.

Cilantro: A Staple in Egyptian Cuisine

Cilantro, also known as coriander, is a staple herb in Egyptian cuisine. It is used in a variety of dishes, ranging from soups and stews to dips and salads. Cilantro has a unique flavor that is both refreshing and spicy, making it a perfect complement to spicy and savory dishes. In Egyptian culture, cilantro is believed to have healing properties and is often used as a natural remedy for digestive problems and other ailments.

The Significance of Parsley in Egyptian Dishes

Parsley is another herb that is widely used in Egyptian cooking. It has a mild, slightly bitter flavor that adds depth to a variety of dishes. Parsley is commonly used in salads, stews, and soups, and is often paired with other herbs like mint and cilantro. In Egyptian culture, parsley is believed to have cleansing properties and is often used in rituals and celebrations.

Medicinal Properties of Herbs in Egyptian Cooking

Herbs like parsley and cilantro are not only used for their culinary purposes but also for their medicinal properties. In Egyptian culture, herbs are believed to have healing properties and are often used as natural remedies for various ailments. Parsley, for example, is believed to have diuretic properties, making it a natural remedy for urinary tract infections. Cilantro, on the other hand, is believed to have antibacterial and anti-inflammatory properties, making it a popular natural remedy for digestive problems and other ailments.

Traditional Uses of Herbs in Egyptian Culture

Herbs have been used in Egyptian culture for centuries, not only for their medicinal properties but also for their cultural significance. Herbs like parsley and cilantro are often used in religious ceremonies, weddings, and other cultural events. Parsley, for example, is believed to have cleansing properties and is often used in rituals before and after meals.

Growing and Harvesting Herbs in Egypt

Herbs like parsley and cilantro are commonly grown in Egypt due to the country’s favorable climate and soil conditions. These herbs are typically grown in small gardens or on farms and are harvested by hand. In Egypt, herbs are often dried and stored for later use, ensuring a constant supply of fresh herbs throughout the year.

Culinary Applications of Herbs in Egyptian Cooking

Herbs like parsley and cilantro are used in a variety of dishes in Egyptian cuisine. In salads, these herbs add freshness and texture, while in stews and soups, they add depth and flavor. Herbs are also commonly used in dips and sauces, adding a unique taste and aroma to these dishes.

Conclusion: The Ubiquitous Presence of Herbs in Egyptian Cuisine

Overall, herbs play a crucial role in Egyptian cooking, adding distinct flavors, aromas, and textures to a variety of dishes. Herbs like parsley and cilantro are not only used for their culinary purposes but also for their medicinal and cultural significance. As such, growing and harvesting herbs is an important practice in Egypt, ensuring a constant supply of fresh herbs throughout the year. Whether used for their culinary, medicinal, or cultural significance, herbs are an integral part of Egyptian cuisine and culture.

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Food

Buy Parsnip and Parsley Root Small

Root vegetables have been making a comeback in the home kitchen for a number of years. Especially in winter, it provides us with valuable nutrients and offers a tasty change from the seasonal cabbage varieties. When buying parsnip and parsley root, however, care should be taken to ensure that they are as small as possible.

Small but great!

If you like to prepare delicious dishes from parsnips and parsley roots, you should make sure that the vegetables are as small as possible the next time you go shopping. These specimens have a more intense aroma than their larger versions. As a reminder, the smaller the parsnips or parsley roots, the tenderer and the better the taste.

In addition, the skin of the popular winter vegetable should be firm and intact. Dull and wrinkled skin indicates improper storage and loss of flavor and nutritional value. The foliage is also important: it should look as green and juicy as possible. If you wrap the parsnip and parsley root in a damp kitchen towel after you buy it and put it in the vegetable compartment of the fridge, you can keep it for up to ten days.

That’s how healthy parsnips and parsley roots are

The underground vegetables are bursting with valuable ingredients. Parsnips contain a relatively large amount of carbohydrates and fiber, which keeps you full for a long time. In addition to the typical spicy taste, the essential oil it contains also has a slightly antibacterial effect.

In addition to B vitamins, protein, calcium, and iron, parsley roots contain a large portion of vitamin C! Their intensely spicy aroma also comes from essential oils, which make the vegetable – in contrast to some other winter vegetables – particularly easy to digest and, among other things, also support the function of the kidneys.

Great recipe ideas!

Got a taste for parsnip and parsley root? Great, then here you will find ingenious root vegetable recipes to fill you up.

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Food

Parsley Root: Preparation, Effects and Nutrients

The parsley root wrongly leads a culinary shadowy existence. The beet is a regional winter vegetable that can be prepared in many ways and scores with many nutrients.

The parsley root – a regional winter vegetable

The parsley root is an ancient subspecies of parsley that ends in a cone-shaped, pointed root. This whitish root with brown transverse rings has a slightly sweet yet intensely spicy aroma reminiscent of parsley. It is particularly suitable for seasoning soups and vegetable stews, but it is also good on its own on the plate.

Parsley root is a classic winter vegetable: it is in season from late October through February and can be sourced locally. The beet also provides you with valuable nutrients in winter and can be used in many ways.

The parsley root is often confused with the very similar-looking parsnip. Both are white turnips with brownish transverse grooves. But you can tell them apart by their ends: the thick stalk of the parsley root protrudes upwards, while the stalk of the parsnip is slightly curved inwards.

A good turnip: These nutrients are in the parsley root

Parsley roots are not only consumed as food, but are also considered medicinal plants. The beet is full of nutrients. It includes, among other things:

Calcium: ensures healthy bones and teeth.
Iron: is responsible for blood formation.
Vitamin C: strengthens the immune system. With just 200 grams of parsley root we can cover 80% of our daily vitamin C requirement.
Essential oils: not only ensure the spicy-aromatic taste of the vegetables, but are also very healthy. Parsley roots contain, among other things, apiol, also called parsley camphor, which is said to have a diuretic, draining and blood-cleansing effect.
The consumption of parsley roots is therefore definitely recommended in winter if we want to strengthen our immune system. Thanks to the high content of apiol, the parsley root also has the reputation of being an effective home remedy for cystitis, as it has a diuretic effect.

Prepare parsley root tasty

Parsley root is a classic soup vegetable because its intense aroma provides a spicy taste. But parsley root can do much more than play a supporting role in stews. Before you try one of the many variants, the beet should be prepared as follows:
Peel the parsley root with a vegetable peeler
Cut off the ends
Hold the turnip briefly under running water and dry it.
Cut them into cubes, slices or sticks, depending on what you want to use them for.
After that, the parsley root is ready for the preparation of creamy soups and stews, for example, or you can boil it like carrots and then fry it in some organic butter or oil, use it for spreads, or prepare honey-glazed oven vegetables with it.

Other possible uses are:
Parsley root puree: Boil prepared parsley roots and potatoes (in a ratio of about 3:1) with some liquid (half water, half (vegan) organic milk) until cooked. Then add organic butter or a vegan alternative to the vegetables, add salt, pepper, nutmeg or other spices to taste and mash to a puree.
Parsley Root Chips: Thinly slice smaller parsley roots and heat oil in a pan. Add the chips, making sure they aren’t on top of each other. Fry them briefly on high, then reduce the heat to medium. Continue frying the slices, turning them from time to time, until they turn golden and crispy.

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Food

Parsnip or Parsley Root: How to Tell Them Apart

Parsnip and parsley root look confusingly similar. We’ll show you how to tell the two types of vegetables apart.

Parsnip and parsley root: these are the differences

Parsnip and parsley root are two types of root vegetables that are best known as fall and winter vegetables. So you can get the two tubers in Germany from October to February from regional cultivation. They are very similar in shape and color: both are white to beige in color and get narrower towards the end.

However, you can easily distinguish between the two roots by a few basic characteristics:
Parsnip and parsley root are two types of root vegetables that are best known as fall and winter vegetables. So you can get the two tubers in Germany from October to February from regional cultivation. They are very similar in shape and color: both are white to beige in color and get narrower towards the end.

How to use parsley root and parsnips

You can use parsnips and parsley roots in a similar way in the kitchen. Both bulbs are suitable as individual side dishes or as an ingredient for soups, stews and vegetable pans. You can also eat them raw and use them grated for salads, for example.

However, you should note that parsley roots taste much spicier – so only use them in moderation. Parsnips, on the other hand, are a good basic ingredient thanks to their mild aroma and are also suitable, for example, as a puree or baby food or as an ingredient for casseroles and gratins. If you slice them and bake them in the oven, you can also make healthy oven fries from the root vegetables.

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