
Reference: 1O8005503
- Origin France -
It has a fresh, grassy flavor that is very summery.
It has been used for a long time to accompany salads and raw vegetables, as well as meats, fish, and to make compound butters.
Mondial Relay
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1) Who am I?
The dehydrated parsley (Petroselinum crispum) is an aromatic herb native to the Mediterranean Basin, particularly in France. It is rich in vitamins A, C, K and iron, making it not only a flavorful seasoning but also a true source of health benefits. Its dehydrated leaves retain nearly all the flavor of fresh parsley, adding a green and aromatic touch to many dishes without the need for refrigeration. Parsley is distinguished by its fresh, slightly tangy, and herbaceous taste that enhances both hot and cold dishes.
2) Uses in Cooking
Dehydrated parsley is an essential herb in cooking, both for its versatility and its delicate flavor:
3) A Little History
The parsley plant has been used for over 5000 years, with traces of its consumption found in ancient Greece and Rome. It was used not only in cooking but also for its medicinal properties. The word "parsley" appeared in the 12th century, derived from the Latin "petroselinum." Native to the temperate areas of the Mediterranean Basin, parsley spread quickly to Western Europe in the 15th and 16th centuries, and later crossed the Atlantic with the first settlers, becoming a staple in American cuisine.
Today, parsley is grown worldwide and exists in different forms: flat, curly, and rooted (the latter used for its edible root).
4) Recipe Ideas
Mussels with Parsley
Data sheet
Based on 1
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Très bien merci
Based on 1 review
Très bien merci
Reference: 1O8005503
Reference: 20715402
Reference: EPI230115
Reference: 2N7072401
Reference: fevetonka
Reference: EPI230203
Reference: 20825701
Reference: 3913
Reference: 20813701
Reference: EPI2301004
Reference: 000356960001
Reference: 20818101
Reference: 408164502
Reference: 20731803
Reference: 9N7644901
Reference: 9N7655101
Reference: EPI2301013
Reference: 208033101
Reference: 11N7892701
- Origin France -
It has a fresh, grassy flavor that is very summery.
It has been used for a long time to accompany salads and raw vegetables, as well as meats, fish, and to make compound butters.