SKU: 53012174059

Parsley

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Description

ParsleyParsley Overview Parsley is a popular herb native to the Mediterranean region, widely used in culinary dishes around the world. It is known for its bright green color and fresh flavor, making it a perfect garnish and ingredient in various recipes. Parsley comes in two main varieties: curly and flat leaf (Italian) parsley, both offering distinct tastes and uses. Health Benefits Rich in Nutrients: Parsley is a powerhouse of vitamins, particularly

Parsley Overview

Parsley is a popular herb native to the Mediterranean region, widely used in culinary dishes around the world. It is known for its bright green color and fresh flavor, making it a perfect garnish and ingredient in various recipes. Parsley comes in two main varieties: curly and flat-leaf (Italian) parsley, both offering distinct tastes and uses.

Health Benefits

  1. Rich in Nutrients: Parsley is a powerhouse of vitamins, particularly vitamin K, vitamin C, and vitamin A, along with essential minerals.
  2. Antioxidant Properties: It contains antioxidants that help protect the body against oxidative stress and inflammation.
  3. Supports Digestive Health: Parsley aids digestion and can help relieve bloating and gas.
  4. Promotes Healthy Skin: The vitamins and antioxidants in parsley contribute to skin health and can improve skin appearance.
  5. Boosts Immune Function: High in vitamin C, parsley helps strengthen the immune system and promotes overall health.

Nutritional Value (per 100g)

  • Calories: 36
  • Carbohydrates: 6.3g
  • Protein: 3.0g
  • Fat: 0.8g
  • Fiber: 3.3g
  • Vitamin A: 421 IU
  • Vitamin C: 133mg
  • Vitamin K: 1640 mcg
  • Iron: 1.5mg

How to Eat

Parsley can be enjoyed in various ways:

  • Raw: Used as a garnish, added to salads, or blended into smoothies.
  • Cooked: Incorporated into soups, stews, sauces, or as a seasoning for various dishes.

Indian Recipes

1. Parsley Pulao

Ingredients:

  • Basmati rice: 1 cup
  • Parsley: 1 cup, chopped
  • Onion: 1 medium, sliced
  • Green chili: 1, slit
  • Ginger-garlic paste: 1 tbsp
  • Cumin seeds: 1 tsp
  • Oil: 2 tbsp
  • Salt: to taste
  • Water: 2 cups

Instructions:

  1. Rinse the rice and soak it for 30 minutes.
  2. Heat oil in a pan, add cumin seeds, and let them splutter.
  3. Add sliced onion and green chili; sauté until onions are golden.
  4. Stir in ginger-garlic paste and chopped parsley; cook for 2-3 minutes.
  5. Add soaked rice, salt, and water. Bring to a boil.
  6. Reduce heat, cover, and simmer until the rice is cooked. Serve hot.

2. Parsley Thepla

Ingredients:

  • Whole wheat flour: 2 cups
  • Parsley: 1 cup, chopped
  • Yogurt: 1/2 cup
  • Green chili: 1, finely chopped
  • Turmeric powder: 1/2 tsp
  • Cumin powder: 1/2 tsp
  • Salt: to taste
  • Oil: for cooking

Instructions:

  1. In a bowl, mix whole wheat flour, chopped parsley, yogurt, green chili, turmeric, cumin, and salt.
  2. Knead into a smooth dough using water as needed.
  3. Divide the dough into small balls, roll them out into thin circles.
  4. Heat a skillet, cook each thepla with oil until golden brown on both sides. Serve with yogurt or pickle.

3. Parsley Chutney

Ingredients:

  • Parsley: 1 cup, chopped
  • Coconut: 1/2 cup, grated
  • Green chilies: 2
  • Ginger: 1-inch piece
  • Lemon juice: 1 tbsp
  • Salt: to taste

Instructions:

  1. In a blender, combine chopped parsley, grated coconut, green chilies, ginger, lemon juice, and salt.
  2. Blend until smooth, adding a little water if necessary. Serve with snacks or as a side dish.

4. Parsley and Potato Sabzi

Ingredients:

  • Potatoes: 3 medium, diced
  • Parsley: 1 cup, chopped
  • Onion: 1 medium, chopped
  • Cumin seeds: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Oil: 2 tbsp
  • Salt: to taste

Instructions:

  1. Heat oil in a pan, add cumin seeds, and let them splutter.
  2. Add chopped onions and sauté until translucent.
  3. Add diced potatoes, turmeric, and salt; stir well.
  4. Cover and cook until potatoes are tender.
  5. Stir in chopped parsley, cook for an additional 2-3 minutes, and serve.

5. Parsley Soup

Ingredients:

  • Parsley: 2 cups, chopped
  • Onion: 1, chopped
  • Potato: 1, diced
  • Vegetable broth: 4 cups
  • Garlic: 2 cloves, minced
  • Olive oil: 2 tbsp
  • Salt and pepper: to taste

Instructions:

  1. Heat olive oil in a pot, add chopped onion and garlic, and sauté until soft.
  2. Add diced potato and vegetable broth; bring to a boil.
  3. Add chopped parsley, reduce heat, and simmer for 15 minutes.
  4. Blend until smooth, season with salt and pepper, and serve hot.

Non-Indian Recipes

1. Parsley Salad

Ingredients:

  • Parsley: 2 cups, chopped
  • Cherry tomatoes: 1 cup, halved
  • Cucumber: 1, diced
  • Red onion: 1/4, thinly sliced
  • Olive oil: 3 tbsp
  • Lemon juice: 2 tbsp
  • Salt and pepper: to taste

Instructions:

  1. In a bowl, combine chopped parsley, cherry tomatoes, cucumber, and red onion.
  2. Drizzle with olive oil and lemon juice, season with salt and pepper, and toss well. Serve chilled.

2. Parsley and Lemon Quinoa

Ingredients:

  • Quinoa: 1 cup, rinsed
  • Parsley: 1/2 cup, chopped
  • Lemon juice: 2 tbsp
  • Olive oil: 2 tbsp
  • Salt: to taste
  • Water: 2 cups

Instructions:

  1. In a pot, combine quinoa and water; bring to a boil.
  2. Reduce heat, cover, and simmer for 15 minutes until cooked.
  3. In a bowl, mix cooked quinoa, chopped parsley, lemon juice, olive oil, and salt. Serve warm or cold.

3. Parsley Hummus

Ingredients:

  • Chickpeas: 1 can (400g), drained
  • Parsley: 1 cup, chopped
  • Tahini: 1/4 cup
  • Garlic: 2 cloves
  • Lemon juice: 2 tbsp
  • Olive oil: 2 tbsp
  • Salt: to taste

Instructions:

  1. In a food processor, combine chickpeas, parsley, tahini, garlic, lemon juice, olive oil, and salt.
  2. Blend until smooth, adding water to reach desired consistency. Serve with pita bread or veggies.

4. Garlic Parsley Butter

Ingredients:

  • Unsalted butter: 1/2 cup, softened
  • Parsley: 1/4 cup, chopped
  • Garlic: 2 cloves, minced
  • Lemon zest: 1 tsp
  • Salt: to taste

Instructions:

  1. In a bowl, combine softened butter, chopped parsley, minced garlic, lemon zest, and salt.
  2. Mix well until fully combined. Use on bread, seafood, or vegetables.

5. Parsley Pesto

Ingredients:

  • Parsley: 2 cups, packed
  • Pine nuts: 1/4 cup
  • Parmesan cheese: 1/2 cup, grated
  • Garlic: 2 cloves
  • Olive oil: 1/2 cup
  • Salt and pepper: to taste

Instructions:

  1. In a food processor, combine parsley, pine nuts, Parmesan cheese, and garlic.
  2. Pulse until coarsely chopped. With the processor running, drizzle in olive oil until smooth.
  3. Season with salt and pepper to taste. Serve with pasta or as a spread.

Parsley is a versatile herb that can enhance a variety of dishes, both traditional and modern. Enjoy experimenting with it in your cooking!

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SKU: 53012174059

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These 20-ounce bowls have been a lifesaver for a big family with no time—or sanity—to spare for a sink full of dishes. Don’t fill one with water and leave it overnight unless you’re running a paper-mâché experiment. For hot soup, I’d recommend using two bowls, but for cereal, pasta, snacks, or fruit, they’re perfect. I even found one that had been left outside in the rain for a few days and it still hadn’t disintegrated—so sturdiness gets bonus points. Also, three scoops of ice cream plus toppings? Tested and verified. If you value your peace of mind more than your dish pile, these are the bowls you’re looking for.
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These hold my hot and cold foods with no problem. I have not had an issue with leaking and it’s been safe to use in the microwave. I’ve even had liquidy foods in it. Like juices from the food. I have also eaten soups with no issues. Great price and durable.
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