Hungarian new turnip, loose

There are two basic types: root parsley (parsnip) and leaf parsley. It is rich in vitamins C and E and minerals, but it loses not only its aroma but also its vitamin content during cooking, so if we do not use it raw, we only add it to the food 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. Add it to the finished dishes, finely chopped. If we rub the cavity of the duck, goose, or chicken prepared for roasting with finely chopped parsley, it will eliminate the odors 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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