Parsley - Herbs And Spices Lexicon

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Parsley - Herbs And Spices Lexicon
Parsley - Herbs And Spices Lexicon
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parsley

Parsley is probably the most popular herb and an essential part of every kitchen. It is their hearty aroma that gives many dishes their typical taste. Parsley loses its intensity when heated, so it should not be cooked. Parsley loses intensity when heated, so it should not be cooked. It tastes most aromatic when fresh…

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  • Botany
  • Ingredients, smell and taste
  • Use and preparation

Botany

The parsley (Petroselinum crispum) is a biennial plant and belongs to the umbelliferae family (Apiaceae). Its yellow flowers do not develop until the second year and it can then grow up to a meter high. A distinction is made between leaf parsley with green, smooth or curly leaves and root parsley (parsley root).

Tip Parsley can easily be grown in the garden or in flower pots: Since it is not sensitive to frost, it can be sown early (March). She likes it moist and partially shaded.

Ingredients, smell and taste

Parsley has a tart to sweetish-spicy taste. Smooth-leaved varieties contain more essential oil, which makes them more aromatic than curly-leaved ones. Parsley provides valuable ingredients such as vitamins of the B group, vitamin C, vitamin E, folic acid and carotenoids. It also contains minerals such as calcium, magnesium and iron.

Parsley

ingredients

per 100 g of edible

portion, raw

Parsley

ingredients

per 100 g of edible

portion, raw

Energy (kcal) 50 Iron (mg) 3.6
Fat (g) 0.4 Vitamin A (µg) 901
Protein (g) 4.4 Vitamin B1 (mg) 0.14
Carbohydrates (g) 7.4 Vitamin B2 (mg) 0.3
Dietary fiber (g) 4.3 Niacin (mg) 1.4
Potassium (mg) 811 Vitamin B6 (mg) 0.2
Calcium (mg) 179 Vitamin C (mg) 159
Magnesium (mg) 44 Vitamin E (mg) 3.7

Use and preparation

Parsley loses its intensity when heated, so it should not be cooked. It can be frozen or dried, but this can also lead to loss of flavor. It is most aromatic when it is fresh.

Parsley can be used in many ways for soups, vegetable, meat and fish dishes. Cold preparations such as salads, spreads or herb butter can be very well seasoned with it. Many typical Austrian dishes such as parsley potatoes, bread dumplings or egg dishes only get their typical note through them. Parsley is also an indispensable ingredient in soup vegetables. The Levantine tabbouleh, a cold dish with wheat semolina, mint and tomatoes, contains a lot of parsley.

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