Our journey through aromatic herbs continues, today we ‘d like to speak about parsley, it is a plant native to the temperate zones of the Mediterranean,it grows wild in the woods and meadows but fears the intense cold

The poultice of its leaves pounded is used to soothe insect bites, bruises and for toothache. Parsley has also  diuretic properties and is used in Chinese medicine as a remedy for high blood pressure.

It seems that in ancient Greece it was used to decorate the tombs and flower beds while our ancestors Romans used it  in the kitchen and to wrap garlands for the guests of honor at banquets.

This herb can be used either alone or with other spices, it is usually used raw to preserve all the properties of its leaves.

Tip:  add it at the end of cooking to avoid jeopardizing the essential oil that gives flavor and perfume.

 

 

 

Personally, I find it indispensable in all fish dishes, it is also good in sauces for the meat on the grill. Parsley is a plant often present in many Middle Eastern dishes such as tabbouleh , a sort of cold salad typical of Lebanon, Syria and Jordan.

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At Christmas, I always like to make a good soup and  a good boiled mixed meat  that I  regularly serve with the green sauce whose main ingredient is our parsley. Do you want to keep fresh parsley for a few days? Dip it in a transparent jar full of water, or wrap it in a damp paper towel.

 

 

 

 

CHIVE

It’s native to the temperate cold and damp of Europe, Asia, America. Rural and undemanding, it grows well in soil slightly moist.

It tastes crisp and pleasant, it is used as a condiment already among the ancient Romans and Greeks, today  chefs love use it on cheese (soft cheese), eggs (on omelets it’sdelicious), beef, fish, sauces

Much more digestible than onion, chive stimulates appetite, has digestive properties,  purifying and antiseptic and also cardiotonic.

The Celtic peoples used this herb to dissolve spells negative, in the old German traditions rub on the leaves , get rid of the gnome sorcery of the black forest.

Chives is also used for decorative purposes, to tie small bundles of pasta or crepes or small bunches of boiled asparagus.