Parsley root knotted

There are two basic types: root parsley (parsnip) and leaf parsley. It is rich in vitamins C and E and minerals, but during cooking it loses not only its aroma but also its vitamin content, so if we do not use it raw, add it to the food only at the end of cooking.

*The picture is an illustration.

Interesting fact

It is a spice plant native to Southern Europe, the Mediterranean region, but today it is widespread all over the world.

Use

We can use it for practically everything except sweet dishes and desserts. It is very important not to cook the parsley greens, because it loses its vitamin content. Chop it finely and add it to the finished dishes. If we rub the cavity of the duck, goose or chicken prepared for roasting with finely chopped parsley, it will eliminate the odours that many people find unpleasant. It is also highly recommended for decorating spicy dishes.

Storage

Store in a dry, cool place between 0-4 °C.

Product information

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