Video: Parsley. Beneficial Features. Application. Care, Cultivation, Reproduction. Plants In The Garden. A Photo
Root parsley in vegetable gardens is much less common than leaf parsley. Maybe because we know little about her? And its root is no less useful than greens.
Root parsley is rather tough, not as aromatic as leafy. It is undesirable to cut it off for food, since this negatively affects the quality of root crops. Dig up parsley in late autumn, do it carefully so as not to damage the roots - with a pitchfork or a shovel. The healthy and largest root crops are laid for storage, and the damaged ones are discarded. Store in a cellar, sprinkled with sand. Storage conditions are the same as for carrots. Parsley root increases appetite, a decoction from it is an excellent remedy for indigestion, bloating, liver disease, kidney, bladder, genitals, shortness of breath. It is a diuretic and mild laxative. So, with a delay in urination, they drink an infusion, for which 100 g of roots are poured with 1 liter of boiling water, infused for an hour and consumed 1 / 2-1 glass per day.With edema of cardiac origin, a tablespoon of the root in one glass of water should be boiled for 10 minutes. and drink half a glass twice a day. Contraindicated in nephritis. To eliminate unpleasant odor from the mouth, you can chew fresh parsley root.
It is often used in cooking, in particular, it is added to soups and vegetable dishes. In this case, you can put the root at the beginning of cooking, since it does not lose its aroma even with prolonged heat treatment. Freshly grated parsley root is usually added to salads.
The parsley roots can still be dried. To do this, they must be cleaned, washed, then cut into small strips or circles and dried at a temperature that does not exceed 35 degrees, in an oven or near a radiator. Store in a cool dry place in jars or sealed boxes.
Dried parsley root is fragrant and white, and it is not for nothing that it is called "white root" in cooking. It retains its spicy properties for a long time.