Kitchen herbs Therefore, green parsley is especially healthy

Parsley tastes like spring: an all-rounder in the kitchen
Parsley is one of the most popular culinary herbs. It has a spicy to slightly peppery aroma. In the store, consumers can choose between two choices - smooth and curly parsley. The smooth parsley has flat, shiny leaves and is very aromatic, while the krause variant tastes rather mild. But it is much more robust and acts on the plate very decorative. In addition, the culinary herb is full of healthy ingredients such as potassium, calcium, beta-carotene and vitamin C..

Parsley is an all-rounder in the kitchen. Stews, soups, sauces and vegetable pans can be seasoned with the herb. Even cold dishes such as salads, pesto, herb butter and quark get a nice touch with the spice. The curly parsley is known as part of the Frankfurt Green Sauce and is also popular with salted potatoes. The smooth parsley should not be missing in Italian cuisine and works well with other herbs such as thyme and marjoram. It is best to sprinkle the herb over the dish just before serving, or add it to the end of the cooking to preserve the aroma.

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Botanically speaking, parsley (Petroselinum crispum), like many other culinary herbs, belongs to the umbelliferae (Apiaceae). The plant is native to the eastern Mediterranean and grows up to one meter high. In its own garden parsley can be sowed in a partially shaded to sunny spot from March. However, it takes a few weeks to germinate. The biennial herb should be reseeded every year. Because when the plant flowers in the second year, the leaves are inedible. The harvest can start as soon as the herb is strong enough.

Only high quality goods should be in the shopping basket. In the trade, the parsley fresh in the bunch or pot for the windowsill available. Pay attention to strong and juicy green leaves. A bundle of fresh parsley, wrapped in a damp cloth, can be kept in the refrigerator for several days. An alternative is frozen, freeze-dried or dried and processed goods. But it generally has less flavor. Heike Kreutz, bzfe