Today i would like to talk about an herb used a lot in the culinary world called “Parsley”
What i like about this herb is very cheap, we can use it on juices, salads, soups, entrees etc..
Parsley or garden parsley (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria, and Tunisia),
Parsley is widely used in European, Middle Eastern, and American cooking. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe and southern Europe, as well as and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top.
Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30 °C (72–86 °F), and usually is grown from seed. Germination is slow, taking four to six weeks, and it often is difficult because of furanocoumarins in its seed coat. Typically, plants grown for the leaf crop are spaced 10 cm apart, while those grown as a root crop are spaced 20 cm apart to allow for the root development.
Parsley attracts several species of wildlife. Some swallowtail butterflies use parsley as a host plant for their larvae; their caterpillars are black and green striped with yellow dots, and will feed on parsley for two weeks before turning into butterflies. Bees and other nectar-feeding insects also visit the flowers. Birds such as the goldfinch feed on the seeds.
Nutritional content and precautions
Parsley is a source of flavonoid, and antioxidants (especially luteolin), apigenin, folic acid, vitamin K, vitamin C, and vitamin A. Half a of tablespoon (a gram) of dried parsley contains about 6.0 µg of lycopene and 10.7 µg of alpha carotene as well as 82.9 µg of lutein+zeaxanthin and 80.7 µg of beta carotene.
Excessive consumption of parsley should be avoided by pregnant women. It is safe in normal food quantities, but large amounts may have uterotonic effects.
You can more about parsley on “Wikipedia, Free Encyclopedia”
In general when we by parsley is used few times and the rest goes to waist. When i by fresh parsley after using it few times, i make fresh parsley oil, juice it and freeze it, make a paste ( fresh parsley, garlic, olive oil, salt, pepper, any nuts you like to use),
We can even use it as a mask mixed with cucumber , avocado, mango etc
I will share this recipe i made with you.
Gluten Free Chickpea Soup With Malanga, Organic Black Bean Spaghetti and Fresh Parsley
2 cups cooked chickpea
One bunch fresh parsley, cleaned and keep just the leaves
1 malanga, pealed and cut into cubes
1/2 tbs salt
1/4 tsp black pepper
1 bag of organic black bean spaghetti, 200 g or 7 05 oz
1 onion, chopped
3 cloves garlic, pealed and crushed
2 carrots, pealed and cut into chunks
2 3 celery stalks, cleaned and cut into chunks
1 fresh beef steak tomato, cut into chunks
3 bay leaves
8 cups water
In a big soup pot, add onion, garlic, olive oil and cook for few minutes.Add the rest of the ingredients, except parsley and malanga. Cook for 25 minutes, then add the cubed malanga and cook for another 30 to 40 minutes.
In a separate pot bring water to a boil, add the organic black bean spaghetti and cook for 6 to 8 minutes, drain.
In a serving soup bowl , add a portion of the organic black bean spaghetti, fresh parsley and scoop the soup on top.
You can serve this soup wit organic chicken breast, baked shrimp marinated ( garlic, fresh lemon juice, salt, pepper, paprika, fresh thyme, olive oil), rack of lamb marinated (garlic, fresh, lemon, cinnamon, cumin, salt, pepper, olive oil)
Food Photography, Food Styling and recipe by Chef Momo