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Parsley is often used in dishes with potatoes (boiled or mashed), dishes with rice (risotto or pilaf), in fish, fried chicken, lamb, chops, meat or boiled vegetables (like beef bourguignon, goulash or chicken), stews and soups.



Gluten Free



Prof. Sachet


Parsley should be added just before serving the food.

Its taste is slightly sour, very earthy and pairs with salads, vegetable dishes, soups, dipping sauces, pasta dishes, tomato and white sauces.

The tasty, vibrant flavor and the amazing medicinal properties of the parsley make it our most favorite herb.

It is not just garnish. Parsley contains two types of unusual ingredients that provide unique health benefits. The first type is volatiles, including myristicin oil, limonene, eugenol, and alpha-thujene. The second type is the flavonoids, including apiin, apigenin, crisoeriol, and luteolin.