Ungayifaka kanjani i-parsley omisiwe ebusika, futhi ingabe kukhona inzuzo kuyo?

Ugu lwaseMedithera lubhekwa njengendawo yokuzalwa yama-parsley, kodwa ngesikhathi esifanayo lokhu kudla okunomsoco nokuhlwabusayo kwanda lonke elaseYurophu nase-Asia.

Ikhule ngisho naseSiberia naseMpumalanga Ekude. Ukuze ukwazi ukusebenzisa lesi sitshalo kulo nyaka wonke, abesifazane abaningi besifazane ngesikhathi sehlobo bavuna ubusika ngokumisa. Lesi sihloko sizobheka indlela yokulungisa izinto zokwakheka kanye nezinketho ezehlukene zokomisa iparsley. Futhi futhi sizokutshela, yiziphi izimpawu ukuthi kungenzeka ukuthi uqonde ukuthi amalungiselelo aphethwe.

Kungani uthola ikusasa?

Ngeshwa, ezweni lethu alikho ithuba lokutshala imifino unyaka wonke, izitshalo eziningi zensimu zivuna ebusika. I-parsley eyomile ithandwa kakhulu.

Le ndlela yokulungiselela ilungile ngoba i-parsley ayifuni ukulahlekelwa ukunambitheka kwayo, futhi iphunga layo liba ngaphezulu nakakhulu. Isikhathi sonyaka, esilungisiwe ngale ndlela, senezelwa ezikoleni zokuqala, ekudleni, enhlanzi, e-salads, okwenza amasoso avela kuwo.

Uma imifino esisha efrijini ingahlali ngaphezu kwesonto, i-parsley eyomile ingahlala ingadliwa iminyaka emibili ngenkathi igcina imithetho yokugcina.

Ukwenziwa kwamakhemikhali

I-parsley eyomile inekhalori ephakeme kakhulu - 276 kcal nge-100 g yemikhiqizo. Kodwa njengoba lokhu kukhishwa kwengezwe izitsha ngobuncane, akuthinti kakhulu amandla we-energy.

Imifino nezimpande zalesi sitshalo ziqukethe inani elikhulu lamavithamini namaminerali. Ukwakhiwa kwamakhemikhali e-parsley kuhlanganisa:

• amavithamini A, C, D, P, K, E, PP, amavithamini eqembu B;
• i-beta carotene;
• lutein;
• i-glucose;
• i-sucrose;
• i-fructose;
• i-calcium;
• i-magnesium;
• i-potassium;
• i-zinc;
• ithusi;
• i-selenium;
• insimbi;
• i-sodium;
• i-phosphorus.

I-parsley eyomile cishe ayishintshi ukwakheka kwayo uma kuqhathaniswa nokusha. Igcina izinto ezifanayo ezizuzisayo ezisiza ukugcina umzimba.

I-GOST NOMA

Njengomunye umkhiqizo, kunesilinganiso sombuso se-parsley omisiwe. I-GOST 32065-2013 "Imifino eyomile." Ukucaciswa okujwayelekile "kusebenza emifino yezitshalo, okomiswe ukwelashwa okushisa ukuze kutholakale ingxenye encane yomswakama, ukuqinisekisa ukuphikelela kwabo.

I-standard ichaza imigomo nezincazelo, ihlinzeka ngezigaba zomkhiqizo, izidingo zobuchwepheshe kanye nezici, izidingo zemishini eluhlaza okuvela kuyo imifino eyomile. Imithethonqubo yokupakisha, ukubhala, ukukwamukela, ukugcina nokuhamba. Ama-appendices ahlunga inani lokudla okunomsoco we-100 g yemifino, izimo kanye nokuphila kwelanga. I-TU ye-parsley omisiwe ayisasebenzi.

Izakhiwo eziwusizo kanye nokulimala okungenzeka

I-parsley ayigcini nje kuphela ngenxa yokunambitheka kwayo okuthakazelisayo futhi yenze iphunga elimnandi, kodwa futhi nenani elikhulu lezinto eziwusizo emzimbeni womuntu.

Izinzuzo zesitshalo esomile zimi kanje:

1. Uqinisa amasosha omzimba. Okuqukethwe kwevithamini C parsley kudlula ilamula, ngakho ukusetshenziswa kwayo okujwayelekile ekudleni kusiza ukuqinisa umzimba nokubhekana nezikhuhlane nezifo ezivuthayo.
2. It has effect antiseptic, kusiza ekwelapheni izifo zesimiso sokuphefumula, i-expectorant for bronchitis.
3. Uqinisa isimiso sezinzwa, sibhekene nokucindezeleka nokucindezeleka. I-Choline iqukethe ukubunjwa, inomphumela wokutholisa.
4. Ithuthukisa umsebenzi wobuchopho, ithuthukise ukunakekelwa nokuhlushwa.
5. Kuyasiza ohlelweni lwezinhliziyo, luqinisa izindonga zemithambo yegazi.
6. Ukwandisa i-hemoglobin.
7. Ingajwayelekile ushukela wegazi.
8. Ibuyisela ibhalansi yevithamini yomzimba.
9. Isetshenziswa njenge-diuretic, ikhulula ukuvuvukala.
10. It has effect choleretic, ngakho-ke kuyasiza esibindi kanye gallbladder.
11. Ukususa ubuthi obuyingozi emzimbeni, ngcono umzimba, kusiza ukuqeda isisindo esiningi, normalizes fat metabolism emzimbeni, kuqeda cellulite.
12. Ukulawula umjikelezo wokuya esikhathini, kunciphisa ubukhulu bezinhlungu ngesikhathi sokuya esikhathini.
13. Kuwusizo kumama abahlengikazi, njengoba kukhuthaza ukukhiqizwa ubisi.
14. Yenza kube lula ukwenza amandla emadodeni.

I-parsley ingalimaza abantu abahlukunyezwa yi-urolithiasis, i-cystitis, isifo sezinso, nokugula. Ukusetshenziswa ngokweqile kwalesi sitshalo kungabangela ukukhanda ikhanda, isicashu, ukuhlushwa, ukuhlukunyezwa kwemisipha ngisho nama-cramps.

Ukulungiswa kwempahla elula

Ukuze i-parsley eyomile igcine izakhi eziningi futhi igcine isikhathi eside ngangokunokwenzeka, kubalulekile ukukhetha izitshalo ezifanele zokuvuna. Yebo Kungcono ukusebenzisa imifino ekhulile engadini yabo. Kuphela kulokhu, ungaqiniseka ngokugcwele ekuphepheni nasekusebenzeni kwayo. Utshani kufanele uqoqwe esimweni esomile phakathi nosuku lapho kungekho khona amazolo. Ngamahlumela afanele amahlumela aluhlaza afana namaqabunga amancane. Iqoqo kufanele lenziwe ngaphambi kwezitshalo zezimbali.

Uma isayithi lakho lingekho, i-parsley yokuvuna ingathengwa esitolo noma kumakethe. Kulokhu, isitshalo kufanele sikhethwe ngokucophelela. Imifino kufanele ibonakale sengathi ivele isisuse engadini:

• isomile;
• elikhanyayo
• fresh
• ngaphandle kwamaqabunga aphihliwe.

I-parsley yekhwalithi inephunga elimnandi elimnandi. Akufanele uthathe imifino enomquba, eyomile futhi ephukile, eneziqhumane ezingenakuqondakala namabala emaqabunga. Amaqabunga aqinile futhi akhanyayo abonisa ukuthi lesi sitshalo sasiphathwa ngamakhemikhali. I-parsley echithiwe inephunga elihlukile lokubola.

Qaphela! Akufanele neze uthenge i-parsley ezinhlangothini zomgwaqo, njengoba lesi sitshalo sithatha uthuli, siphume imfucumfucu kanye nezinye ukukhishwa okulimazayo.

Uma kuvuna i-parsley ebusika ngeke kwenziwe ngosuku lokuthenga, kungagcinwa esisha esiqandisini. Izigxobo zifakwa embizeni yamanzi bese zifakwa esiqandisini. Kubalulekile ukuqinisekisa ukuthi ayikho imikhiqizo epholile.

1. Ngaphambi kokumiswa, amaqabunga e-parsley athathwa, asuswe, futhi ashuntshwe, aphuziwe futhi aphihliwe amahlumela.
2. Iziqu ezincane ezishisayo zikhishwa kahle. Khona-ke utshani buhlanjululwe kahle emanzini agijima futhi lubekwe eceleni kwephepha lokubhebheza emzimbeni.
3. Izimpande zikaParsley zihlanjululwa futhi zihlanzwa nge-brush eqinile.
4. Umkhwa we-scrape isikhumba futhi uthathe iziqephu ezincane noma amaqabunga.

Ungayomisa kanjani imifino ekhaya?

Kunezindlela eziningi zokuvuna i-parsley ebusika esimweni esomile. Umsikazi ngamunye ukhetha okulula kakhulu ngokwabo.

Emoyeni

Le ndlela yinde kunazo zonke. Kodwa ngesikhathi esifanayo isitshalo sigcina izinto eziningi eziwusizo futhi sigcinwa isikhathi eside. Iparsley, eyomile emoyeni, ingahlala endaweni epholile iminyaka engu-2-3. Into eyinhloko ukuthi imisebe eqondile yelanga ayiwi phezu kwesitshalo, kungenjalo iyophenduka.

Imifino ebusika ingomiswa ngendlela yokusika, namagatsha onke.

1. Amaqabunga kanye neziqu zichotshozwa ngommese obukhali futhi zibeke phezu kwamapellets, amapuleti flat noma ithawula emoyeni.
2. Indawo kufanele ibe nomoya omuhle, kodwa ungabikho ilanga eliqondile ukuze i-parsley ingapheli.
3. Ukusika njalo kufanele kuxutshwe.
4. Vala ama-pallets nge-gauze ye-insect.
5. Ukumisa amabanga isikhathi kusukela ezinsukwini ezingu-5 kuya kwezingu-14 kuye ngokuthi izimo zesimo sezulu.

Ama-dries aqoshiwe aphelile ngokushesha kunamahlamvu aneziqabunga.

Izibopho

Ukutshala ama-parsley bunches kukuvumela ukuthi ulondoloze zonke izinto eziwusizo ezitshalweni. I-parsley, eyomile ngale ndlela, okuqukethwe kwe-vitamin C ne-folic acid ayikho ngaphansi kokusha. Ukulungiselela imifino kuthatha isikhathi esincane, ngoba akudingeki sinqunywe.

Amahlumela ahlambulukile futhi alungiselelwe ahlanganiswe nezimbongolo ezincane futhi ahlanganiswe ngendophi phansi amahlamvu endaweni efudumele efudumele. I-parsley eyomile izobe ilungele cishe ngesonto.

Kuhhavini

Indlela esheshayo futhi elula kakhulu yokulungiselela. Ngesikhathi esifanayo kukhona ukulahlekelwa okuthile okuthile okuwusizo, ikakhulukazi, amafutha abalulekile. Zibhujiswa ngokushisa. Ukuphila kwamashalofu e-parsley enjalo cishe iminyaka emibili.

1. Ukuze ukomise imifino kuhhavini, nquma i-parsley kahle futhi usakaze kancane kancane ebhodini lokubhaka.
2. I-billet isomile ngamahora angaba ngu-5-6 nevulekile umnyango.
3. Ukushisa akufanele kudlule ama-degree angu-50.

Esikhathini somshini kagesi

Le ndlela ifana nokomiswa kwe-oven. I-parsley eyomile ilahlekelwa amancane amavithamini ngesikhathi sokucubungula, kodwa igcina umbala wayo nokuvutha. Yigcine emgodini weglasi ovalwe ngokuqinile iminyaka emibili.

1. Imifino echotshozwe ngommese noma ushiye wonke amahlumela.
2. Owesomisa usethe imodi ethi "Kumakhambi" noma ngesandla ubeke izinga lokushisa kwama-40-45 degrees.
3. Amathreyi ahanjiswa ngezikhathi ezithile ukuze enze i-parsley eyomile ngokulinganayo.

Esikhathini sokuvota

Ukutshala i-parsley emgodini wokuvundisa cishe awufani ne-billet esomile kagesi. Imifino igcina inani eliphakeme lemithamo futhi ihlala isondlo esifanayo.

1. Utshani obuchotshoziwe bubekwa kuhhavini lokudlulisa amanzi.
2. Umnyango ushiye kancane ajar ukuze umoya ujikeleze.
3. Ukushisa akufanele kudlule ama-degree 45, amandla asethelwe inani eliphakeme.
4. Ukomisa lesi sitshalo ngeke kuthathe imizuzu engaphezu kwengu-20.

Ku-microwave

Lena yindlela esheshayo yokuvuna i-parsley omisiwe ebusika. Ngenxa yalokhu, inani eliphezulu lokuphulukisa izinto, iphunga nokunambitheka kugcinwa eluhlaza. Izinto ezinjalo zokusetshenziswa zigcinwa iminyaka engaphezu kwengu-2.

1. I-parsley yangaphambi kokugeza ichotshozwe ngommese obukhali futhi ibeke epulatifeni eliphambene.
2. Gcina i-microwave imizuzu emibili ngamandla amakhulu.
3. Uma ngalesi sikhathi utshani abuyomile ngokuphelele, ungafaka umzuzu owodwa ngaphezulu.

Ungayifaka kanjani imifino?

Kungenzeka ukuvuna ebusika hhayi kuphela parsley eluhlaza, kodwa futhi izimpande. Banezelwa ezinosweni, borscht, izitsha eziyinhloko.

1. Ukomisa imifino ka-parsley kuhhavini, ihlanza kahle, ihlutshiwe futhi ibe yimincetu encane.
2. Izinto eziwusizo zifakwa ebhodini lokubhaka futhi zithunyelwa kuhhavini ngamahora angu-4-5 ekushiseni kwama-degree 50-60.
3. Gcina iparsley esitsheni esivinjelwe ngokuqinile.

Amalungiselelo ebusika angenziwa esomini kagesi. Izimpande zenziwe zibe yimichilo noma amancane amancane futhi zome ngesikhathi sokushisa kwama-40-45 degrees.

Izimpawu zokuphangwa

Gcina i-parsley omisiwe endaweni eyomile eyomile. kude nokushisa amadivayisi. Ekugcinweni kwazo zonke izinkambiso, amabhandeki ahlala ekhwalithi eliphezulu iminyaka engaphezu kwengu-2.

Uma igcinwe ngendlela engafanele, i-parsley ingaphazamisa. Izimpawu zokuqala zokulimala zibunjwa. Lokhu kwenzeka uma utshani obomile buhlala endaweni emanzi noma amanzi awela kuso ngaso sonke isikhathi. Izinambuzane zingase zengezwe utshani, isibonelo, i-moth yokudla, ngakho-ke amasheya kufanele ahlolwe njalo futhi avuleke.

Uma uvunwa kahle futhi ugcinwa kahle, ungathola i-parsley eyomile ebusika. Le spice iyoba isithako esihle sezitsha ezihlukahlukene, engeza ukunambitheka kubo futhi igcwalise umzimba ngezinto eziwusizo.