Parsley 10x10, root

Parsley root is a part of a herbaceous plant. Outwardly, parsley root looks like white carrots, and tastes like a mixture of celery and carrots.
Parsley roots have many medicinal properties, due to its rich composition. The product consists of carbohydrates, proteins, water, dietary fiber, essential oils, fatty acids, vitamins and macronutrients.
The plant is low in calories, only 51 calories per 100 grams.

Parsley root is often used in medicine because it has many useful properties:

• First, it has disinfectant and anti-inflammatory properties. The root is able to disinfect wounds, strengthen the immune system.
• The next property is choleretic. The plant promotes liquefaction and outflow of bile.
• Tonic property. Parsley contains magnesium, which helps to normalize sleep. In addition, magnesium normalizes the nervous system and gives strength to the body.
• The next property of the roots - tonic . Due to vitamins, parsley helps to resist the body with colds, flu, etc.
• Parsley also has antipyretic properties. With the help of the plant you can reduce body temperature if it is elevated.
• Antiallergic property. If you regularly eat parsley root, it will reduce allergic reactions.

In what diseases will parsley root help?

No wonder the root of the plant is used for medicinal purposes. It can help with problems such as:

• gastritis, flatulence, inflammation of the gastrointestinal tract, slow metabolism.
• high blood sugar, excess cholesterol, unstable heart rate.
• insomnia, irritability, fatigue.
• sexually transmitted diseases in men and women.
• joint diseases such as rheumatism, arthritis, osteoarthritis and more.
• diseases of the kidneys, liver, urogenital system in general.

There are several contraindications to the use of the product:

• Not recommended for use in individual intolerance.
• Pregnant mothers.
• Do not give to children under 1 year.

The use of parsley root in cooking. What is being prepared with it?

Parsley root has a tart aroma and sweet taste with bitterness. It can be used for all dishes except sweets. Fresh or dried pieces of root are added to various soups, broths, borscht, stews. The root will add an interesting taste to pilaf, stewed vegetables, various casserole dishes and pies with fillings. Raw root is the basis of many salads.

Self-harvesting parsley root for the winter

In winter, parsley root will be a useful addition to any dish. In addition, it is very easy to cook:

• Separate the roots from the dug parsley, wash well under running water.
• Cut off the thin root and stem.
• Next, clean the roots and pass through a meat grinder / rub on a grater / cut into cubes. As you wish.
• Then lay out in bags and put in the freezer. Done!