Salsefia, otherwise known as Kozibroda Porolista, is a two -year -old plant belonging to the Astrotomasy family. So from a botanical point of view, she has nothing to do with parsley, to which she is deceptively similar. In the gardens it is bred due to valuable, edible root, but also as a decoration. It releases long narrow leaves resembling blades of grass. It blooms between April and May. Her flowers reach a diameter of 5 centimeters And they have regular flakes surrounded by longer green adhesives.
Salsefia in the wild state occurs in South Europe, Turkey, Algeria, Morocco, Libya and Tunisia. The historian Pliny the Elder in the first century already recalled her the most popular in colonial times in Great Britain, Italy and France. It is also bred in Australia, South Africa or the United States. It was brought to Poland by Stanisław Poniatowski. Over time, the popularity of the Porolist Codel, however, decreased in favor of leather.
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Culinary use not only has Salsephia root, but also young leaves and even flowers. The taste is sweet and the young root is raw resembles oysters.
Salsefia is a vegetable low -calorie providing primarily complex carbohydrates and a large amount of fiber. Its composition includes B vitamins, vitamin C, as well as potassium, magnesium, phosphorus and manganese. Inulin also has valuable health properties – a multi -cauer with probiotic effects or antioxidants such as Falkarinol or Panxidiol located in the root of the plant.
Regular consumption of Salsefia Therefore, it will bring many health benefitsbecause the vegetable is:
- supports digestion, prevents constipation,
- helps to maintain normal blood sugar levels,
- promotes the development of beneficial intestinal bacteria that affect the body’s resistance and well -being,
- Supports heart work and lowers cholesterol and blood pressure.
Thanks to its nutritional values and properties helps in weight reduction. It is not only low -calorie, supports the work of the digestive system, but is also a filling vegetable, thanks to which it limits hunger attacks or snacking after a meal.
Salsefia located on a vegetable stall Next to parsley and leather, he can embarrass. These are very similar to each other, although the leather looks very muddy. In turn, the leather and Salsefia peels are almost identical.
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Salsefia, however, has a light skin and a conical shape reminiscent of parsley. In turn, the leather called otherwise The snake has a black skin and a cylindrical shape reminiscent of horseradish. These vegetables were confused not only because of the similarity in appearance, but also the name. Skorzonera is often called black Salsefia.
Salsefia has a wide culinary use. Due to the lower caloric content than the starch vegetables and the greater nutritional value often is a replacement for potatoes and rice in the main dishes. It is also added to Salad or combines with dairy products, chicken and pork. In traditional dishes of various regions is baked in dough or fried. You can make cream soups. Suitable for kisenia or preservation.
Young Salsephia roots after peeling You can eat raw. To keep her color, it is worth immersing it in cold water with the addition of lemon juice. Older roots are better to cook, fry, bake or blank like .
Not only the Salsefia roots are used in the kitchen. Leaves and even Salsefia flowers are used for a plate decoration with starters or salads.
Source: NowowoPuje.pl
