Tasty and healthy root parsley is widely used in cooking. It is unique in that everything in it is edible: from the green leaves to the root. The spice is preserved and used to improve the taste of first and second courses and side dishes.

Many housewives prepare and store parsley root for the winter. Fragrant and nutritious, it improves taste qualities food, replenishes the deficiency of minerals and vitamins. There are several ways to harvest and store root vegetables. Let's find out how to provide your family with this storehouse of vitamins during the cold season.

Varieties and storage methods

Before harvesting root parsley, we need to understand its varietal assortment. Methods for storing root vegetables are determined by this parameter.

Among the root varieties of parsley there are no early ones - only middle and late ones. That's why:

• Root crops only become juicy by the end of October, gain density and optimal weight;
• Harvesting takes place in late autumn, just before frost.

Tip of the day

To be preserved maximum amount vitamins, do not cut off the tops of root crops before harvesting.

Of the 19 varieties registered in the register for winter storage V fresh only two are suitable:

• “Eagle” – medium, ripens 120-130 days after germination, root weight 130 g;
• "Alba" - late, ripens 180-200 days after germination, root weight up to 300 g.

These varieties can be:

• Leave it in the garden, cover it with sand and a snow coat. This way you retain maximum moisture, nutritional components parsley
• Store in a cellar or basement. This way the crop will partially lose moisture and vitamins, but will last until spring.

It is better to process all other varieties: dry, freeze, preserve.

• When drying, the rhizomes will partially lose their vitamins, which will go away with moisture, but the dried crop can be stored for more than six months.
• When frozen, parsley practically does not lose its taste and nutritional qualities.
• Salting will take away some vitamins, but not much.
• Pickled spice loses nutritional value, but gains rich aroma, taste.

As you can see, there are many options. Let's look at each of them to make it easier for you to decide.

Fresh storage

How to prepare parsley roots for the winter at home? Select dense, strong samples, do not wash or remove side roots - do this before use. Keep them in a dry, ventilated area to dry for some time. Then send it to storage.

The most delicious and healthy root vegetables– medium varietal size, even beige color without stains or damage

Excellent storage for root vegetables - sand

Do you know how our great-grandfathers prepared and stored parsley in winter? They used dry river sand. This is a proven method that allows you to preserve the freshness of the roots until spring.

1. Place the prepared raw materials in layers in wooden boxes, sprinkle with sand. Make sure that the roots do not touch each other.
2. Place the boxes in the basement, cellar, where the constant humidity is no more than 80% and the temperature ranges from 0 °C to 2 °C.
3. Regularly sort through the roots, discard rotten, dried specimens.

Packaging in plastic bags

Distribute the raw materials into bags and seal tightly. Alternatively, leave the package open, but sprinkle sawdust on top (at least 4 cm thick).

Store the bags in a cool room, cellar, where there are no sub-zero temperatures.

Vegetable compartment of the refrigerator – less secure storage than the cellar due high humidity and temperature, but you can keep root vegetables there too

What if you leave the crop in the ground?

Parsley roots can be stored directly in the soil. Before frost, completely cut off the tops, leaving the roots with small petioles in the ground. Insulate the bed by sprinkling sand and cover plastic film. When the snow falls, shovel it onto the garden bed to create a snow coat.

Universal harvesting method - drying

An excellent long-term storage method is to dry parsley root. This spice is good for preparing hot dishes. Before drying, first select, wash, cut off the top and tail, scrape the peel from the root vegetables, then chop into strips or circles.

Parsley is prepared in several ways:

• on open air;
• in a vegetable dryer;
• in the oven.

When drying in the fresh air in a ventilated room or under a canopy, place the prepared raw materials on a baking sheet and cover with two layers of gauze on top. Stir and turn the roots regularly to prevent mold from forming.

Do you know that…

If the air temperature is not high enough during drying, the roots will turn a dirty gray color. In this case, it is better to use an oven or electric dryer.

If you decide to use the oven, chop the root vegetables and dry on a baking sheet at a temperature of 37-40 ° C with the door ajar.

Pack the finished semi-finished product into clean jars and close with airtight lids. As an option, use canvas bags for storage. Keep parsley in a dark place, away from the stove or radiators.

The dried root can be ground into powder, and then added 2-3 pinches to soups, gravies, and salads.

How to store in the refrigerator

Freezing is a way to preserve vitamins

How to freeze parsley roots:

1. First prepare, rinse, blanch for 4-5 minutes. Then dry it, cut into strips and circles. Pack the raw materials into bags, remove air from the packaging. Perfect option For harvesting and storing parsley roots in the freezer, use bags with string.
2. You can also chop root vegetables, chop into coarse grater, then freeze in portions and use as needed.
3. As an option, you can make ice cubes from the roots. Place the crushed raw materials in ice trays and other small dishes. Fill ¾ of the container with parsley, add the rest with water. Place in the freezer. Place the frozen cube in a dish within 5-7 minutes. until ready.

Salt to the rescue

Root vegetables can not only be frozen, but also pickled. How to store parsley root using:

1. Peel, grind the raw materials on a grater, and place in a sterilized container.
2. When laying, sprinkle the roots with coarse salt at the rate of 1 portion of salt per 5 parts of raw materials.
3. Close the jars nylon cover, place in the refrigerator.

Further use of the seasoning is simple: it is added to side dishes, sauces and appetizers, first and second courses.

When using pickled parsley ready dish you don't have to salt it at all

Aromatic dressing for first courses

1. Peel, rinse and dry the root vegetables. Cut into strips.
2. Sort through the greens, remove dry, rotten leaves, wash, and place on a napkin to remove moisture.
3. Remove the stalk with seeds from the pepper, rinse the pulp, and cut into strips.
4. Mix the prepared ingredients in a bowl, add salt, leave for 20-30 minutes to release the juice.
5. Distribute the finished mixture into sterilized containers, compacting slightly as the jars are filled.
6. Season the mixture well with salt and cover with a tight lid.

Keep the preparation in the refrigerator on the bottom shelf. Application is simple: just add it to taste at the final stage of cooking.

Marinating is a way to enhance taste and aroma

Pickling is one of the methods for preparing and storing the spicy parsley root. First, prepare the filling ingredients; for 1 liter of water you will need:

• 100 g;
• 30-40 g salt;
• 50 ml 9%;
• Bay leaf, allspice peas, 5-6.

Rinse the roots from dirt, peel and cut into large strips. Blanch the finished raw materials for a couple of minutes in salted water and immediately drain in a colander to dry. Fill sterilized jars ¾ full with ingredients and add marinade. Then pasteurize the root parsley preparations for 20-30 minutes. (duration depends on the volume of the jar). After sealing the container, cool the canning under the “fur coat”, store it in the cellar, pantry, and store the opened jar on the bottom shelf of the refrigerator.

You can preserve root parsley using any of the described methods. What to choose depends on your personal desires and preferences. Any preparation will be an excellent addition to dishes, a vitamin and mineral complex that will support your health in the winter.

Store correctly and be healthy!

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The parsley and celery roots were washed, peeled, and cut into pieces. Using a meat grinder and a “grater” attachment, they ground it. Place the grated vegetables on mesh trays placed in trays. The drying process lasted 10 hours.

From 1 kg of parsley roots you get 215 grams of dried grams.
Drying 4 times.

Dried parsley roots are especially rich in vitamin C and carotene. They have anti-inflammatory properties, heal bone tissue, and improve immunity.

Dried parsley roots have sweetish taste. Give pleasant taste stewed meat and boiled fish. Also added to soups and borscht.

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Garden parsley is an herbaceous plant and a favorite spice that ordinary people and chefs add to dishes to add a delicious taste.

A little history

The plant belongs to the umbrella family, and is considered to come from the Mediterranean countries. Parsley is divided into several varieties and into two main groups - root and leaf. This article focuses on the root parsley group, in which nutrients are located precisely in the roots. As a rule, the whole plant is added to food, but it is the root that lends itself better to drying and for a long time may retain a spicy aroma.

Since ancient times, it has been customary to add parsley root to soups. It adds a unique taste to salads, fish and meat dishes, making them visually attractive or even more appetizing. The root powder is included in many complex spices.

Since ancient times, parsley has been used by people to treat abscesses, bruises and contusions, to get rid of freckles, and insect bites. In addition, dried parsley root helps get rid of unpleasant odor from the oral cavity. To do this, just chew it a little.

Benefits and properties of parsley root

The value of the root lies in its nutritional and medicinal qualities. It contains many essential oils, giving the root unusual taste and aroma, which improve appetite and normalize digestion. Healing roots also contain a lot of potassium - more than 300 mg for every 100 g of plant, essential oils. This composition causes a diuretic effect, which makes it possible to alleviate the condition of gout, stones in the kidneys and urinary tract.

Systematic use of parsley root in large quantities creates antibacterial effect when inflammation occurs in the kidneys - pyelonephritis. Thanks to this, plants are actively used and recommended by doctors for the treatment of other pathological conditions.

The root of the plant is the supplier of the following useful substances into the human body:

Ascorbic acid;
.carotene;
.B vitamins;
.vitamin E;
.folic acid.

Per 10 grams of plant there are two daily requirements for vitamin C for adults. In terms of the concentration of iron, the seasoning parsley root ranks one of the leading positions among other vegetables.

Harvesting parsley root for the winter

It is better to collect useful roots in the morning, after the dew has evaporated, in order to prevent wilting. To collect, you will need to grab the leaves and stems together and then cut them off with a sharp knife. If it is not possible to grow the plant at home, you can buy it in the store, and only then dry it for future use.
We recommend harvesting parsley root in several stages:

1.When preparing parsley for drying and subsequent storage, it must be thoroughly washed and checked for damage from insects.

2.Parsley roots are cut into thin slices and placed in special dryers or in ovens. The ideal assistant in this matter will be electric dryer for vegetables and fruits Isidri.

1.Parsley should be consumed to improve vision and replenish the lack of vitamin A in the body. With regular use, the condition of the oral cavity also noticeably improves.

2. A decoction of the root relieves bloating, helps remove sand from the kidneys, alleviates diseases of the genitourinary organs and helps overcome impotence.

3.Even in case of violation digestive process Parsley root will come to the child's aid. To alleviate the condition, you will need 500 ml of boiling water, pour one tablespoon of crushed root and leave the mixture in a thermos for three hours, strain and give a teaspoon several times a day.

4.The medicinal root is excellent for scarlet fever and measles, reducing the temperature, which rises sharply when rashes appear on the skin.

5. A decoction of the dried root can be used for spasms in the kidney area or for urolithiasis, for irregularities in the menstrual cycle in women and for inflammatory process in the prostate gland. Also, the properties of parsley are actively used in uterine bleeding and to relieve pain during menstruation.

6. Saturated decoctions of the root are used in cosmetology according to different recipes. Composed with lemon juice it helps eliminate freckles and get rid of any other pigmentation. To do this, you need to lubricate your face with the infusion all day and before going to bed. Parsley is great for whitening skin covering and prevents the radiation effects of sunlight on the skin and its aging.

What can you cook with parsley root?

Parsley has not only medicinal leaves, but, as already mentioned, also a fleshy white root. He becomes great dressing for soups, various dishes and sauces.

Parsley root in cooking complements a variety of salads, sauces and marinades. You can also pickle the plant or try baking it in the oven, add it to dishes with fish stew or meat.

Plants are often added to soups, borscht or cabbage soup, and to the filling for cabbage rolls. The root goes well with potatoes and other vegetables. Parsley root is often added to pasta or risotto. Here are examples of original and delicious recipes:

Root dried parsley- a wonderful seasoning that takes up little space in the kitchen, will help you prepare dishes that are unusually tasty and healthy.

Not only greens, but also parsley root has excellent taste and medicinal properties. It improves digestion, strengthens the immune system, effectively fights fungal infections, and also saturates the body with vitamins, primarily A and C.

This spice also gives dishes a special aroma - bright and at the same time refined. Knowing how to store parsley root for the winter, you can all year round use it for soups and main courses, delighting your loved ones and improving their health. We previously discussed storing regular leaf parsley.

Advice for gardeners: when is the best time to harvest root parsley?

There is no need to rush to dig up parsley roots in early autumn. In the second half of October, they just begin to gain weight, become dense and juicy, and therefore can be stored longer. It is best to harvest root parsley at the end of October, before the onset of stable frosts.

Fruits that have not had their greens cut off during growth are especially fleshy.

They dig up the roots on a sunny day, having previously cut off the leaves, but not completely, but leaving the petioles 0.5 - 1 cm high. The extracted fruits, if possible, are cleaned and laid out to dry.

Then the remaining soil is removed from the root parsley and selected, preparing for long-term storage.

How to preserve root parsley for the winter without refrigeration

Root crops purchased or collected from your own garden before planting long-term storage it is necessary to sort through, removing rotten, damaged or deformed specimens. There is no point in throwing away everything that has been rejected. If the parsley roots were only partially affected by pests or were simply cut during digging, they, after appropriate treatment, are dried or used for cooking.

Strong, clean, dense specimens are laid out in a well-ventilated area for a while to remove excess moisture.

1. The prepared fruits are placed in layers in wooden boxes, sprinkled with clean, fine sand. The roots should be spaced at small intervals so that they do not touch each other.
2. The boxes are installed in a cellar or basement, with a temperature of 0ºС - 2ºС and a relative humidity of about 80%.
3. From time to time, root crops are sorted, making sure that they do not rot.

Under these conditions, the product will be stored until spring.

Important: containers with root vegetables should not be stored on the balcony, as there may be sub-zero temperatures there in winter.

If it is not possible to organize storage in sand, you can use polyethylene.

1. To prevent root vegetables from sprouting, their tips and tops are removed.
2. Then the parsley is placed in spacious bags, which are hermetically sealed.
3. Second option: the package remains open, but in this case it must be placed under a thick (up to 4 cm) layer of sawdust.

Parsley is stored in bags under the same conditions as when placed in boxes with sand.

Great way long storage root vegetables

First, they should be thoroughly washed in running water, and the thin tail and top with petioles should be cut off. After this, the roots are scraped with a vegetable peeler and either cut into thin slices or chopped using a food processor.

You can dry parsley as follows:

1. Under a canopy or in a well-ventilated area, spread out on a baking sheet and covered with gauze folded in half. The raw materials should be stirred and turned over periodically to ensure uniform dehydration and avoid mold.
2. Even with natural drying, it is better to bring the spices to condition in the oven at a temperature of 35ºС - 40ºС. Or you can immediately place chopped parsley root there and keep it with the door open until the moisture has completely evaporated.
3. You can use special dryers for vegetables and fruits. They are much more efficient than a conventional oven.

Store dried root vegetables either in glass containers, tightly closed banks, or in tied canvas bags. Spices in plastic bags can become damp. It is best to place parsley in the lower compartment kitchen cabinet, furthest from the stove and heating appliances.

Many housewives, when deciding on storing root parsley for the winter, opt for freezing.

Indeed, this is the simplest and fastest harvesting method in which valuable product almost does not lose vitamins, microelements and essential oils.

A large percentage of nutrients are retained in pickled parsley.

Pickled roots may have less therapeutic effect, but they will please rich taste and aroma.

1. Prepare parsley in the same way as for drying.
2. Cut into slices or large strips and pack in plastic bags. Carefully remove all air from the packaging and seal it tightly and place it in the freezer. It is best to use slider bags for freezing.

Storing in salt is also very popular.

Two methods are used:

In the first case, peeled and grated root vegetables are placed in sterilized glass jars and sprinkle with coarse salt at a ratio of 5:1, respectively. Tightly closed containers are stored in the refrigerator at above-zero temperatures.

The brine method is a little more complicated.

1. Prepared parsley roots are cut into slices or strips and blanched.
2. Then they are placed in liter sterilized jars and filled with hot brine. To prepare it, take 800 g of salt per 1 liter of water.
3. Cover the jars with lids and sterilize for 20 minutes.
4. Roll up, allow to cool and store on the bottom shelf of the refrigerator or in the cellar.

To fill you will need:

• 1 liter of water
• 1 cup 9% vinegar
• 2 tsp salt
• 100 g sugar
• Bay leaf
• a few cloves of garlic.

1. The washed and peeled roots are coarsely chopped.
2. Blanch in salted water for 2 - 3 minutes, and then immediately place in ice water, hold for 30 seconds and drain in a colander.
3. The jars are sterilized and filled 3/4 with roots.
4. Next, the containers with parsley filled with hot marinade are pasteurized for 20 - 25 minutes, depending on the volume.

It is better to store pickled root parsley on the bottom shelf of the refrigerator.

When looking for a way to properly store root parsley, you should pay attention to multi-ingredient soup dressings.

They have this exquisite spice, very beloved French chefs, will take its rightful place.

We offer one of the most common recipes for dressing with parsley root.

• a total of ½ kg of roots: celery, parsley, carrots;
• 1 kg bell pepper;
• approximately ½ kg of parsley, celery, cilantro (you can add dill, but it does not store well in preparations);
• 1 glass (without slide) salt.

1. The root vegetables are thoroughly washed, peeled and dried; the pepper stalk and seeds are additionally removed. All ingredients are cut into large strips.
2. Clean, sorted greens, without debris and rotten stems, are first laid out on paper towel, wait until the moisture is absorbed, and then grind it too.
3. Mix the plant ingredients with salt and leave for half an hour, stirring occasionally. Vegetables and herbs should release their juice.
4. Place the mixture in sterilized jars, compacting as the container is filled.
5. Add another layer of salt on top of the dressing and cover with a tight plastic lid.

This preparation is stored well on the bottom shelf of the refrigerator or in another cool place.

Parsley root is less commonly used in home cooking than greens. Although he medicinal properties stronger and more diverse.

Don't give it up natural healer, capable of protecting and supporting our body during the cold period. Making preparations from parsley root is not difficult, and their benefits for the whole family will repay the efforts many times over.

The story shows how celery and parsley roots are dried using modern gadgets - a chopper and an electric dryer.

In the summer, many people use fresh herbs in cooking. Dill and parsley are especially loved by everyone. The interesting thing is that not only the green leaves of parsley are tasty and healthy, but also the root. In this case, the root can be preserved and used in winter. The main thing is to know how to store it correctly.

In the fall, you should not rush to remove parsley roots from the garden. It's better to leave this task for last, when all the other vegetables have already been removed. During this time, the root will have time to get stronger and prepare for storage - they will become even juicier and thicker. When harvesting parsley leaves, you need to trim them at a distance of 1-1.5 cm above the root level.

When you dig up the plants, they need to be dried and placed in prepared boxes so that the parsley is not crowded. The roots need to be covered with sand. It is best to lay the roots in layers. Vegetables should be stored at low temperatures above zero (0…+2 degrees). High humidity should not be allowed, otherwise the roots will begin to rot. Temperature changes can also be harmful. Be sure to periodically check the parsley for rotten specimens.

Storing fresh parsley

You can also store parsley in the ground. In this case, the top greenery is completely cut off, leaving only small cuttings. The top of the bed is insulated with sand and hidden under film. When snow falls, they need to additionally insulate the vegetables and protect them from frost with a snow coat. With this storage, parsley retains its juiciness and benefits to the maximum.

Dried parsley

Another option is to dry the dug up root. To do this, it is thoroughly washed, cut into thin circles or strips, and then dried at 30-35 degrees, no more. Ready seasoning Can be placed in glass jars or hermetically sealed boxes.

Many people dry early varieties of root parsley at a temperature of 70 degrees. When the vegetable becomes 8 times smaller than its original size and looks more like paper, the seasoning is ready. You can put it in jars. It is worth noting that drying is the only option for storing early varieties, since they do not have a shelf life.

Parsley has long and deservedly gained popularity. Tart aroma and spicy taste allow you to use it for preparing many dishes. But with parsley you can use not only the greens, but also the part that is underground, namely the root.

Compound

It contains a lot useful vitamins, micro- and macroelements.

Vitamins per 100 g:

• RR - 1.3 mg;
• E (alpha tocopherol) - 0.1 mg;
• C - 35 mg;
• B3 - 1 mg;
• B9 - 24 mcg;
• B6 - 0.6 mg;
• B1 - 0.08 mg;
• B2 - 0.1 mg;
• A - 2 mcg;
• beta-carotene - 0.01 mg.

• calcium - 57 mg;
• magnesium - 22 mg;
• sodium - 8 mg;
• potassium - 341 mg;
• phosphorus - 73 mg;
• iron - 0.7 mg.

100 grams contain protein - 1.5 g, fat - 0.6 g, carbohydrates - 10.1 g. Calorie content is 51 kcal per 100 grams of product.

And also 100 grams of parsley root contains mono- and disaccharides - 1.6 g, starch and dextrin - 4 g. These are digestible carbohydrates.

Another special feature of parsley roots is that they contain a large number of essential oils, the benefits of which for the body are undeniable.

In addition, the root contains alimentary fiber, ash, starch, organic acids, fatty acids.

Useful and healing properties

Since parsley root contains a large amount of fiber, its consumption has a beneficial effect on digestion and helps normalize stool.

Due to its significant vitamin content, the product increases the body's resistance to diseases. The aging process slows down, metabolic processes are normalized. B vitamins have positive influence on the nervous system.

• Calcium and phosphorus help strengthen bones and tooth enamel.
• Potassium is necessary for the body for good functioning of the cardiovascular system.
• Iodine has a significant effect on the functioning of the thyroid gland.
• Magnesium stimulates brain function and, like vitamin B, strengthens the nervous system.
• Under the influence of substances contained in parsley, the acidity of the stomach decreases and blood sugar levels normalize.
• Parsley root is used in folk medicine as an adjuvant in the treatment and prevention of many diseases.
• Due to high content Beta-carotene plant is used to maintain visual acuity.
• Regular use helps avoid seizures.
• Helps suppress the growth of pathogenic bacteria. Restores microflora in the intestines. Used to treat inflammation of the mouth.
• Has antipyretic properties.
• Reduces the manifestation of allergic reactions.
• It is a strong diuretic and relieves swelling.

Contraindications and harm

Like any product, parsley root has contraindications.

You should not use the product if:

• there is an individual intolerance or allergic reaction to it;
• pregnant and nursing mothers;
• for inflammatory diseases of the kidneys and bladder, for kidney stones;
• in case of disruption of the gallbladder and bile ducts;
• with calcinosis;
• children under one year old.

In these cases, the harm caused to the body will outweigh the benefits.

Product selection, preparation and storage

When buying a root in a store or market, you should pay attention to appearance and the aroma of the product.

The root crop should be elastic and not limp. If the root is soft, then it was stored in improper conditions. There should be no cuts, stains or mold on it. The color is cream or white with a slight tint of yellow. Small light brown spots are acceptable. The aroma is rich, a weak smell indicates low quality of the product.

You can prepare parsley root yourself.

Parsley is harvested starting in mid-September, when the root has gained its full mass. The harvest needs to be done before frost sets in. Dig up parsley in dry and sunny weather.

The harvesting process is simple:

• cut the greens so that a small stump remains;
• pull the roots out of the ground;
• leave in the air for a short time to dry;
• prepare the roots for storage.

There are several ways to prepare and store parsley for the winter.

In the cellar

Select healthy, undamaged roots and sort by size. Excess clods of earth are shaken off.

1. In sand boxes. The roots are placed in a prepared container, sprinkling layers with clean, slightly damp sand.
2. After cutting off the remaining greenery and the tip of the roots, place them in bags. Without closing the bag, cover it with sawdust in a five-centimeter layer.

Freezing

The product is thoroughly washed and cleaned, removing small shoots. The greens are cut off completely. Next, the parsley is chopped. Can:

• cut into slices or cubes;
• pass through a meat grinder;
• grind with a blender;
• grate.

Dry the product a little by placing it on a napkin. Next, they are laid out in plastic bags and, after removing excess air, they are tied.

Instead of regular packages, you can use cling film or vacuum bags.

Drying

The root crop is cleaned in the same way as before freezing. Then cut into strips, circles or semicircular slices as desired.

There are several ways to dry roots at home.

1. Place the chopped roots in a thin layer on a baking sheet lined with parchment. The baking tray is placed in dry place where the sun's rays do not reach. Cover the baking sheet with gauze or parchment, leaving an opening for ventilation.
2. Dry in the oven. The drying temperature is approximately forty degrees, the oven door should be slightly open.

The dried product is placed in fabric bags or bags made of thick paper. Store in a dark, ventilated area.

Pickling

Salting can be of two types.

• Salting in brine. The purified product is cut as for drying and scalded with boiling water. Place in small jars and fill with brine. The brine is prepared as follows. Add salt to a liter of water with which the roots were scalded - 3 heaped tablespoons if the salt is fine, and four tablespoons if the salt is coarse. Pour boiling brine over the contents of the jars, sterilize for 15 minutes and roll up.
• Dry pickling. Coarsely grated or chopped roots are mixed with salt in a ratio of 5: 1. Transfer the workpiece into jars.

Store salted parsley in a cool, dark place. For example, in the cellar or in the refrigerator on the vegetable shelf.

Features of application

The scope of application of parsley root is very wide. It can be used both raw and finished form. Using this white root in order to improve your health will give only positive results.

Thanks to unique properties it can be used:

• in cooking- to add to dishes unique taste and aroma;
• in medicine- both traditional and folk;
• in cosmetology is an indispensable assistant in caring for the skin of the face and body.

In cooking

This plant is an indispensable assistant for preparing soups, second vegetables and meat dishes, salads. But it can also be used as an independent dish.

IN Greek cuisine Prepare baked parsley root.

To prepare you will need very few ingredients:

• 2-3 large parsley roots;
• a pinch of salt;
• on the tip of a teaspoon - ground pepper;
• 2-3 tablespoons of olive oil.

The root is cut into cubes, salt and pepper are added, and mixed. Add olive oil and mix again. Bake in the oven until formed golden brown crust 40 minutes at a temperature of 170-180 degrees.

In cosmetology

The plant is used for hair and skin care.

With regular use of a hair mask made from juice and decoction of the root, you can get rid of dandruff and reduce hair loss. Hair becomes healthy. Fragility disappears, shine and elasticity appear, volume increases. Regularly rinsing your hair with a decoction of parsley root stimulates hair growth and gives it shine.

The base for the mask is chosen taking into account the hair type.

For dry and brittle skin, a mask based on olive oil is good. Honey, olive oil and a decoction of the roots are taken in equal proportions. Mix everything and apply it to your hair while warm. Keep the mask for half an hour, after which you wash it off and rinse your hair with a clean decoction of the roots. Honey can be replaced with beaten egg yolk.

For oily hair Low-fat kefir is added to the vegetable decoction. Make it in the same way as a mask for dry hair.

Parsley is an indispensable product for facial skin care. Decoctions and masks based on parsley root are suitable for any skin type. They help remove swelling, smooth out wrinkles, give a fresh, healthy looking tired skin. White root, used in skin care products, helps lighten age spots and freckles.

Products based on white root are applied to cleansed and steamed skin. The mask remains on the face for about half an hour, after which it is washed off with warm water and cream is applied.

In folk medicine

Parsley root is used for treatment and prevention various diseases. It is also used as a means for weight loss. In this case, it is used both raw (for salads) and dried or frozen (for preparing infusions and decoctions). Parsley normalizes metabolism in the body, helps remove excess liquid and improves digestion. All these factors help you lose weight and improve your health.

Healing recipes

Infusions and decoctions from the root are made both for external use and for internal use. The infusion is often used as part of weight loss diets.

Infusion

You can make the infusion in two ways - cold and hot.

• Cold way. One tablespoon of crushed root is poured into two hundred grams cold water. Cover with a lid and leave in a dark place for 10-12 hours. With this method of preparation, most of the vitamins and essential oils are preserved unchanged.
• Hot method. For a hot infusion you need the same amount of ingredients, only the water is taken not cold, but boiling water. The hot infusion should be left to steep for about an hour. It is best to make infusions in a thermos, as this makes them more saturated. Before use, filter the infusion. Take the infusion half an hour before meals, no more than three times a day, 50 ml.

Decoction

In order to prepare a decoction, pour a tablespoon of raw material into 250 ml hot water and keep on fire, without bringing to a boil, for ten minutes. Next, filter. Take the decoction twice a day, 100 ml, thirty minutes before meals or three hours after meals.

Tea

It is prepared in the same way as the infusion, but the preparation time is much shorter. For 250 ml of boiling water, take a tablespoon of crushed root and leave for fifteen minutes. The tea is ready to drink.

To learn about the properties of parsley root, see the following video.