Dishes with parsley - 1335 cooking recipes

In Russia, curly parsley has the longest history, although in ancient times it was known as petrosil grass. The parsley plant is widely used in cooking, traditional and folk medicine, as well as in cosmetology due to its rich composition. Dishes made from parsley take from it vitamins C, PP, K, B vitamins, carotenoids, iron salts, calcium, potassium, phosphorus and magnesium, essential oils, glycosides, carbohydrates, flavonoids, mineral salts. Parsley ranks first in vitamins among vegetable crops! Traditional medicine recommends medicinal recipes with parsley for edema and dropsy, flatulence, obesity, rheumatism, inflammation of the prostate gland, asthenia, and renal colic. Parsley restores strength, activates the thyroid and adrenal glands, has a positive effect on metabolism, whitens teeth, strengthens gums. Parsley juice removes spots and pimples on the skin, relieves pain from insect bites, bruises, and is also used as an anti-mosquito cream. The juice is also effective for eye ailments: cataracts, conjunctivitis and ophthalmia. There is no national cuisine in the world that does not use parsley. Recipes for meat and fish, vegetable and mushroom dishes, soups and sauces almost always involve the addition of the herbaceous taste of parsley, as well as a fresh sprig as a decoration for the finished dish. With prolonged heat treatment, the taste of parsley only intensifies - this is another of its advantages. Probably only sweet dishes can be slightly spoiled by the addition of “petrosil grass.” We enrich ourselves with vitamins – we cook at home with parsley!