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In Greek mythology, it is said that the parsley came out of the blood of the precursor of death, Archemor. Parsley was woven into wreaths that were hung on ancient tombs and even planted on graves. The expression “to need parsley” meant that death was imminent. On a lighter note, parsley was used to crown victories at the Isthmian Games in Greece, similar to the Olympics, but each Olympiad was held in the spring of year 2 and 4.
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Parsley, in the form of a spice, adds a beautiful green color to food, vegetable aroma and taste to almost any kind of food. Parsley sprigs play a prominent role in Middle Eastern recipes for baba ganoush, hummus and tabbouleh. This parsley is also a key ingredient in the French spice blends Fines Herbes and Bouquet Garni.
Parsley seasoning is added to fish, egg, lemon, tomato and cereal dishes and various other dishes. Parsley works well in combination with basil, chili, oregano, pepper, rosemary, sumac and tarragon. Since this spice has a very concentrated flavor, the general rule is to use a third of the amount of dried parsley in any recipe that calls for the fresh version. Some of the popular recipes with Parsley include Italian Wedding Soup, Grilled Vegetable Pasta and Greek Cucumber.
Country of origin Egypt
Processed in Portugal
Packed/shipped from Romania
| Weight | 3.5oz=100gr, 14oz=400gr, 1kg, 25kg |
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