Parsley Leaves

Delivered in a resealable pouch 

- Origine France -

Note: 40g of unpacked product has an approximate volume of 30cl

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:

• Meats and Fish: Enhance your grilled meats, roasts, fish, and seafood with parsley for an herby note.

• Salads and Raw Vegetables: For cold dishes, it is recommended to rehydrate the parsley with a little water before adding it to your salads or raw vegetables so it regains its flexibility.

• Bouquet Garni and Fine Herbs: Parsley is part of the traditional bouquet garni (with thyme and bay leaves) and fine herbs (parsley, chervil, chives, tarragon).

• Persillade: Make a classic persillade by mixing parsley and chopped garlic to season vegetables, meats, or fried fish.

• Compound Butters: For a flavored butter, add rehydrated parsley to softened butter, perfect for grilled meats and vegetables.

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

• Mushroom Soup with Parsley:
  • Ingredients: Mushrooms, heavy cream, dehydrated parsley, garlic, onion.

  • Preparation: Sauté the mushrooms with onion and garlic, add broth, blend, then stir in cream and sprinkle with rehydrated parsley before serving.

• Raw Vegetable Salad with Parsley:
  • Ingredients: Tomatoes, cucumber, onion, dehydrated parsley, olive oil, lemon juice.

  • Preparation: Rehydrate the parsley, mix with raw vegetables, and dress with olive oil and lemon juice for a fresh, aromatic salad.

Mussels with Parsley

• Ingredients: Mussels, dehydrated parsley, shallots, white wine, butter, garlic.

• Preparation