Saturday, January 20, 2018

Parsley – The Healthy All-Purpose Culinary Herb

Are you a garnish eater? So you eat parsley. This petite leafy thing is often discarded by diners as "just a garnish", yet parsley has persistently made its way in making amazing dish presentations along with its being healthy.

My sister is a garnish eater. I'm not a parsley fan, but it's so appealing seeing her steal wilted curly parsley from our plates and pop it in her mouth during dine-outs. It is a staple in her kitchen and every time she makes a special dinner, it's so amusing of her opening the door for us with the sweet but fresh arms of parsley as she wraps them around us and leading us into the kitchen. I loved the smell in the kitchen and everyone could not wait for her aromatic herb-filled dishes. Perfect, soothing and relaxing that make us all hungry. Perhaps it's what parsley is about.

The Nature and Benefits of Parsley

Parsley is one of the most well-liked herbs grown in herb gardens everywhere purposely for flavoring, as a garnish or for medicinal purposes. It has a saw-like curly or flat leaves which grows at around 12 inches tall and cultured in a well-drained and moisture retaining soil. It can be grown outdoors and indoors. For indoor growing, use a deep pot and fresh potting soil to accommodate the long taproot. If infestations arise, spray with soap and water at once. Since germination of parsley requires warm temperatures, it is best to place your pots on windowsill so it is sure to get the necessary 5 hours of sunlight requirement. During cold weather, use fluorescent lights hanged 6 inches from the plants and leave the lights on for 14 hours a day. For growing outdoors, planting is as simple as seeding straight into the spot where you want to grow it and allow the plant to sow by itself. In the garden, you can plant parsley conveniently along with other herbs.

Parsley is healthy and known as one of the world's most potent disease fighting culinary spices rich in calcium, chorophyll, folate, iron, vitamins, and beta-carotene. These are the benefits that herbalists and health-conscious people believe to help with digestion and in lower high blood pressure. For medicinal approach, it is believed to enhance and stimulate energy on the body's vital organs that aids in the assimilation of nutrients.

Parsley makes a good herbal drink. Imagine a cup of finely-chopped fresh parsley provides more beta carotene than a carrot, it's almost double the vitamin C of an orange, contains more calcium than a cup of milk, and 20 times iron content as a serving of liver. Because of its peppery flavor, fresh aroma and energetic green color, parsley is the perfect addition to any dish that needs a little freshening up. Aside from that, it's fresh and clean grass-like taste and scent makes it the most natural breath freshener after eating garlic and onions raw.

Parsley is excellent in salads, sauces, soups, stews, stuffing, omelets, and vegetable dishes. It is perfect to embellish meat, fish, shellfish, poultry and many other dishes. You can chop it finely and mix with cheese dips, mash into butter and serve with bread and biscuits, melt it into casseroles, scrambled eggs, rice or pasta. Although dried parsley is common to keep this herb on hand, it is best used fresh. Example of certain recipes with fresh herbs like parsley as main components are pesto, tabbouleh, or classic salad that layers mozzarella, tomatoes and muzzled parsley leaves. A salad dressing drenched with dried parsley is another good example. From garnishing to flavoring, parsley definitely makes for delectableness all the time.

Truly every cook's best leafy friend!

Source by Maria Antoniet Fornillos