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Parsley stems can be eaten raw or added to first dishes as a seasoning. The chemical composition of all parts of the plant is not much different. There are several recipes for using only the stems of the crop, for example, making a paste or sauce, frying it in oil. You can prepare it for the winter in dried form or freeze it.
Depending on the variety, parsley differs in the structure of its leaves; they all have the same petioles
Can you eat parsley stems?
Parsley is one of the most common herbs used in cooking.
The unpretentious crop is grown in almost all summer cottages and garden plots. It is available for free sale in vegetable markets and supermarkets. The leaves of the plant are mainly used, less often the root.
Parsley stems are not particularly popular due to their rigid structure. These parts are discarded during cooking or decorating.But the aromatic properties of the petioles are not inferior to the leaves; the concentration of some useful substances in them is even higher.
Are parsley stems healthy?
The plant is rich in vitamins and chemical elements. Parsley stems contain:
- folic, nicotinic, ascorbic, oxalic acid;
- high concentration of vitamin K, B2;
- tocophenol (E);
- flavonoids;
- lutin;
- retinol (A)
- beta-carotene;
- purines;
- phytosterols;
- sugars (sucrose, glucose, fructose):
- essential oils.
Mineral composition of stems:
- cobalt;
- magnesium;
- boron;
- copper;
- rubidium;
- manganese;
- iron;
- calcium;
- potassium.
Parsley stems have a number of properties:
- antioxidant;
- anti-inflammatory;
- sedative;
- bactericidal;
- diuretic;
- painkillers;
- antispasmodic.
The medicinal composition of the plant has found application in traditional and folk medicine for the treatment of:
- asthma;
- liver;
- kidneys and genitourinary system;
- hearts;
- spleen;
- neuralgia.
Consumption of parsley stems:
- allows you to maintain normal muscle tone of the bladder and uterus;
- increases potency;
- improves vision;
- serves as a good disinfection for the oral cavity;
- prevents constipation;
- increases immunity resistance to viral infections;
- reduces blood sugar levels;
- eliminates swelling;
- normalizes the functioning of the digestive system.
Parsley petioles are long and tough with a fibrous structure, light green in color.
What to do with parsley stems
For processing and as a seasoning, raw materials from a young plant of good quality are used. When purchasing, pay attention to the cut; it should be fresh, elastic, without an unpleasant odor. Greens are cut from your own garden bed without dry or damaged areas.You can make quite a lot of dishes from these parsley stems. Below are some common culinary uses for the plant's petioles.
Add to broth, marinade or pickle
It is customary to add leaves to broths; they will add flavor and serve as decoration. The stems are rarely used as a spicy seasoning due to their rigid structure. But if you tie several of them in a bunch and put them in a boiling broth not at the end of the cooking process, but 5-10 minutes before the end of cooking, then the first dish will be more flavorful. The petioles themselves can be removed before serving.
For marinade or pickling vegetables, parsley stems are the best option. Greens in preparations are not consumed, but thrown away. There is no point in wasting leaves; they can be put to better use. Parsley petioles are cut into pieces and a spicy seasoning is used for both salting and pickling.
Spicy herbs will not only decorate the dish, but also give it a spicy aroma.
Fry in oil
If the recipe calls for fried onions or garlic, you can also add parsley stems to it:
- Pour vegetable oil or put butter into the frying container.
- The petioles are cut into small pieces and poured into a pre-heated frying pan.
- Leave for 3-5 minutes, stirring constantly.
After heat treatment, the aroma of parsley will reveal much better. Add fried greens to vegetable soup, sauce, stew. Can be served as a condiment for fish or shrimp.
Decorate dishes
The stems can be used to bind the base for the filling. The option is functional and aesthetic. Parsley will not only fix the pieces, but also decorate the dish.You need to combine foods that are suitable for a spicy aroma, for example, eggplants with vegetable filling, young carrots tied in a bunch. Petioles can be used as a fixative. Greens are ideal for stuffed duck.
Leaves are removed from the stems so that they become elastic and soft, dipped in boiling water, and kept for no more than 5 minutes. Used for dressing instead of thread. Parsley will add flavor. It will also decorate the finished product.
Prepare green butter and pesto
You can make herb oil from parsley stems. To do this, the leaves should be removed and frozen, and the petioles processed.
Algorithm for preparing oil:
- Place a container of water on the stove and let it boil.
- Dip parsley into liquid.
- Prepare ice cubes. After placing the stems in boiling water, immediately place them in ice and add cold water to cover the greens.
- Leave for 3 minutes, take out and allow the liquid to drain completely.
- Grind with a blender until smooth.
- Combine with vegetable oil. If there are 200 g of greens, then 400 g of oil are needed.
- Place a frying pan on the stove, heat it up, place the workpiece on it and heat it for no more than two minutes, stirring constantly.
The thick green mass is removed from the frying container into a bowl immersed in ice. Continue stirring until cool.
If desired, add salt to taste to the green parsley oil
You can use parsley stalks to make pesto sauce.
Ingredients for two large bunches of greens without leaves:
- walnut kernels – 100 g;
- olive oil – 50 ml;
- garlic – 2 cloves;
- ground allspice – ¼ tsp.
- lemon juice – 1 tbsp. l.;
- salt - to taste;
- cheese – 50 g.
Recipe:
- The nut kernels are dried and ground into powder.
- The greens are chopped and placed in a blender bowl.
- Add spices.
- It is better to take a hard type of cheese; it is first grated on a fine grater into shavings.
- Garlic is crushed.
- All components are combined in a bowl. Beat until smooth.
- Add lemon juice and oil and mix again.
Place in a bowl and place in the refrigerator for 20 minutes.
Pesto sauce is served with meat, fish or poultry.
Dry and season
Most plant species are annual. Young greens are prepared for the winter. One simple way is to dry the parsley stems and make a seasoning from them, and it will not be difficult to find uses for the herb. It is added as a flavoring to all dishes that include fresh herbs.
You can dry the cuttings in the open sun or in the oven. The first option is preferable, because the plant retains all its chemical composition and the parsley does not lose its spicy smell. The plant is cut into small pieces and placed on a baking sheet or tray in a thin layer. Leave it in the sun during the day, stirring occasionally, and bring it indoors at night. Dry herbs are ground into powder or left in their original form.
Store the workpiece in a hermetically sealed container at low air humidity.
Prepare flavored salt
You can make parsley with salt for immediate use or store it for the winter. The stems are finely chopped and taken at a ratio of 5:1, for example, for 1 kg of greens 200 g of salt. Mix the ingredients, leave until the juice is released, then grind. If the workpiece is intended for the winter, then it is placed tightly in a container, compacted so that there is liquid on the surface, covered with a regular nylon lid and placed in the refrigerator.
To use immediately after cooking, simply mix the stems with salt without grinding
How can you use parsley stems in cosmetology?
The use of the plant in cooking is not the only purpose of the herb; parsley stems have a powerful antioxidant effect and prevent premature aging of the skin. In cosmetology, juice or crushed mass is used.
Thanks to their rich chemical composition, masks help cope with a number of problems associated with facial skin:
- loss of elasticity;
- manifestation of facial and age wrinkles;
- acne and scars from it;
- dryness, dullness, shine on oily surfaces;
- pigmentation.
Mainly, petioles crushed to a mushy state are used. A parsley-based mask prevents and eliminates fine wrinkles around the eyes. Apply a thin layer to problem areas and leave for 20 minutes. Wash off with warm water and treat areas with nourishing cream. Using the same principle, pigmentation is eliminated and toning procedures are performed for facial skin.
To get rid of acne, use juice-based lotions. Soak a napkin with the liquid and cover all areas affected by acne. Leave for 25-30 minutes.
Contraindications and possible harm
There are no contraindications to the use of the plant in cosmetology (except for possible allergies). Before using the mask, check the skin for reaction. Apply a small amount of the mixture to the inside of the elbow and leave for 20 minutes. If there is no redness or itching, then everything is fine.
When consumed in moderation, parsley brings only benefits. It is used with caution for urolithiasis.A diuretic will remove the sand, but may dislodge a large stone that may block the duct.
Parsley helps reduce blood pressure. People with arterial hypotension should not use the herb often or in large quantities.
Conclusion
Parsley stems can be eaten raw or processed. The petioles are included in culinary recipes, dried, and made into flavored salt. Their composition is a powerful antioxidant, so the plant is used in cosmetology for facial skin care.
