jayla sefo PARSLEY by jayla sefo

WHAT IS PARSLEY?

jsefowallace — 2015-04-22 02:34:17 UTC

parsley

a biennial plant with white flowers and aromatic leaves which are either crinkly or flat and are used as a culinary herb and for garnishing food.

RECIPES WITH PARSLEY

jsefowallace — 2015-04-24 04:08:38 UTC

In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade

MY PARSLEY ON THE VERY FIRST DAY

jsefowallace — 2015-04-24 04:10:49 UTC

when I got my plant I didn't know that it was parsley so I had to what for it to start growing so that I could find out what type of plant it was.

TYPES OF PARSLEY

jsefowallace — 2015-04-24 04:17:33 UTC

There are two types of parsley's that are used in cooking. The curly-leaf type has a milder flavour and is mainly used as a garnish to salads, soups or various meals.

The other form of parsley is the flat-leaf or Italian variety, which is much flavoursome. For this reason it is often used in cooking as it can remain undamaged or unaffected in the cooking process while cooking with parsley it can still have its flavour.

MY PARSLEY ON THE 24/04/2015

jsefowallace — 2015-04-24 04:35:50 UTC

As the time went on and my plant started growing I started to know that it was parsley with the significance of its smell and the way with its leaves.

MY PARSLEY ON THE 28/04/2015

jsefowallace — 2015-04-28 01:32:00 UTC

my parsley has grown a lot since the very first day I got It and it smells, taste and looks fresh.

HISTORY AND CULTURE OF PARSLEY

jsefowallace — 2015-04-28 01:40:08 UTC

Parsley is the dried leaf of Petroselinum sativum. It is used extensively in the flavoring of soups, meat and fish dishes, sauce3sm, and vegetables. In a fresh, green condition it is used as a garnish. The principal flavor constituent of the volatile oil from parsley leaves is apiol, a phenol ether.

Parsley is native to the Mediterranean region of Southern Europe. While it has been cultivated for more than 2,000 years, parsley was used medicinally prior to being consumed as a food. The ancient Greeks held parsley to be sacred, using it to not only adorn victors of athletic contests, but also for decorating the tombs of the deceased. The practice of using parsley as a garnish actually has a long history that can be traced back to the civilization of the ancient Romans.

HEATH BENIFITS

jsefowallace — 2015-04-28 01:57:53 UTC

Parsley is high in vitamin A, beta-carotene and vitamin C. As a wholesome organic-food it is also a good choice for bone health with vitamin K (536 mg in an average serving).Traditionally. parsley has been used for congestion and inflammation of the kidneys and bladder, gravel, stones, and urine retention. The root and leaves are excellent for the liver and spleen. It is also one of the best reliefs for edema, helping when other remedies have failed; parsley is a very reliable diuretic remedy often ignored today. Parsley root and seeds contain ingredients that help produce a pain relieving benefit to relax stiff joints.

FLAVOUR OF PARSLEY

jsefowallace — 2015-05-03 23:02:39 UTC

parsley's grassy, mild flavour allows the flavour of other ingredients come together and combined as if with the curly bit of parsley it has less assertive than the flat-leafy parsley.

PARSLEY

jsefowallace — 2015-05-03 23:54:03 UTC