Parsley root 65 grams in a glass jar

Parsley root (Petroselinum tuberosum) is called white root because of its light yellow color. It has a clean and fresh taste, combining the sweetness of carrots and the flavor of celery root. The ancient Greeks called the wild plant growing on rocks and rocky soil "petroselion", i.e. "rock celery" This name is assigned to parsley in most European countries. The ancient Slavs called parsley “sverbiguz” or “variegated”. For a long time, the plant was considered sacred and was not eaten. But since the 9th century, having learned all the charm of the aromatic qualities and medicinal properties of the herb, parsley has become a necessary attribute of any cuisine in the world, decorating salads, adding to soups, vegetable stews, meat and fish dishes. Moreover, it has gained the love of folk medicine. First of all, parsley is known for its greens. But the root of the plant turned out to be a tasty and healthy product. The spindle-shaped white root concentrates the entire aroma, due to the high content of essential oil and a set of beneficial substances of the whole plant. Parsley root with a wide range of beneficial properties is used: for digestive disorders, flatulence; for the treatment of liver, bladder disease, inflammation of the prostate gland; for improvement the functioning of the circulatory system, especially for normalizing blood pressure; for the treatment of joints and gout; for coughs and respiratory diseases; for diabetes (contains inulin in the root - an insulin-like substance that regulates salt metabolism and removes waste products from the body); cleanses the body during intoxication; as a strong aphrodisiac; causes appetite. The white root is used in medicine, cosmetology, and cooking. Our distant ancestors not only collected parsley. They used specially grown roots for treatment. There are ancient recipes for using parsley root - a sedative for both excitement and depression. In cooking, parsley root is used like celery, parsnips, and carrots. Pairs well with cumin, fennel and cumin. The root of the plant has a more delicate and sweet taste. When preparing soups and vegetable stews, add it at the beginning of cooking, because The aroma is preserved during any, even prolonged heat treatment. Edible, tender and aromatic, parsley root is also consumed raw. Ukrainians, for example, love finely chopped and fried root as a vegetable side dish.Production - UkraineShelf life, years - 2Nutritional value, g/100g: proteins - 2, fats - 1, carbohydrates - 10Energy value, kcal/100gram - 51;Composition : dried chopped parsley root 3*3 mm