Organic ground parsley

Parsley is well known because the fishmonger always gives you a bunch of it and slips it into the fish bag, so it often ends its life in court bouillon!

Whether flat or curly, children often say it makes salads scratch their throats, but what they don't know is that parsley is a significant source of iron and vitamin K.

Originally pronounced perresil (from the Greek petroselinon: celery of the rocks), parsley took its definitive form in the 13th century. Curled parsley was widely used in the kitchen as a sign of the chef's presence, and would be used to "finish" dishes in his company, surrounded by slices of lemon or in the nose of a suckling pig... but that was the old days, nowadays flat-leaf parsley is much more widely used to make magnificent jellies.

Common name: Parsley
Botanical name: Petroselinum crispum
Botanical family: Apiaceae
Part used: Leaves
Origin: Netherlands, France, Egypt, India, Germany, Austria
Harvesting time: Spring, summer
Harvesting technique: Mechanical
Storage: Dry
Grown / Wild: Grown
Guarantee: Organic, certified by FR-BIO-01

Storage conditions: Protect from heat, light and humidity.

Form: Powder
Appearance: Powder
Color: Dark green
Odour: Faint
Taste: Characteristic, aromatic