Useful Parsley Root
Parsley root in the gardens is much less common than leaf. Maybe because we know little about her? And its root is no less useful than greens.
Parsley root is quite tough, not as fragrant as leaf. It is undesirable to pick it off for food, as this negatively affects the quality of root crops. Dig up parsley in late autumn, do it carefully so as not to damage the roots - with a pitchfork or a shovel. Healthy and largest root crops are laid for storage, and damaged ones are rejected. Store in the cellar, sprinkled with sand. Storage conditions are the same as carrots. Parsley root increases appetite, a decoction of it is an excellent remedy for digestive disorders, bloating, diseases of the liver, kidneys, bladder, genitals, shortness of breath. It is a diuretic and a mild laxative. So, with a delay in urination, they drink an infusion, for which 100 g of roots are poured with 1 liter of boiling water, insisted for an hour and consumed in 1/2 to 1 cup per day. For edema of cardiac origin, a tablespoon of the root in one glass of water should be boiled for 10 minutes. and drink half a glass twice a day. Contraindicated in jade. To eliminate not very bad breath, you can chew a fresh parsley root ..
It is often used in cooking, in particular, it is added to soups and vegetable dishes. In this case, you can put the root at the beginning of preparation, since it does not lose its aroma even with prolonged heat treatment. Freshly grated parsley root is usually added to salads.
Parsley roots can still be dried. To do this, they must be cleaned, washed, then cut into small strips or circles and dried at a temperature that does not exceed 35 degrees in the oven or near the heating battery. Store in a cool, dry place in jars or airtight boxes.
Dried parsley root is fragrant and white, it is not in vain that it is called “white root” in cooking. It retains its spicy properties for a long time.