Parsley greens Ministry of Spices 200g

Gorodnya parsley is a classic spicy herb that has been widely used in the cuisine of rich countries for centuries. Gorodnaya parsley has a pleasant aroma and a spicy, sweet taste, with a slight hint of bitterness. These greens can be cured in both fresh and dried form. To prepare peppers and other hot herbs, vikory roots and saplings are also used.

Parsley is a wonderful match for a very large number of different herbs. The culprits become deprived of licorice.

For fresh appearance, they are added to salads, vegetables, fish and meat, sauces, and also served as a stand-alone appetizer. Also go for wild game, eggs and cereals.

This spice can be added to offal herbs to add a pleasant aroma to the rest.

Shards of parsley savor after heat treatment, and in fresh or dried form they are everywhere in broths, cabbage soup, borscht, soups, goulash.

The root grows in raw or dried form in fresh herbs, gravies and sauces.

The mixture (entirely cooked) is then cured from green vegetables into home-canned vegetables (tomatoes, cucumbers, zucchini, squash, sweet bell peppers, eggplant, etc.). Gorodnya leaf parsley is also wonderfully suitable for decorating various herbs. Dried parsley is often added to the stock of various dry spicy sumishes, which are used in the food industry to make soup concentrates.

They are widely used in the canning industry for the preparation of canned meat, fish and vegetables, ketchup, sauces, etc. The standards for using parsley are based on tradition and relish. In the middle of fresh greens, add 3 - 5 g per serving. Add dried leaves like spices to the herbs at 0.3 - 0.5 g per serving.

Parsley is often added to the preparation before serving. Add the root of the plant to the cob to prepare the herb.