Parsley is used in large quantities all over Europe and in all Mediterranean countries. It goes very well with soups, salads, vegetable and pasta dishes.
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- Order number: 10884050
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The characteristic flavour of parsley has been popular throughout Europe for centuries. Central Europeans like to use it to prepare salads, potato dishes, soups and omelettes. In Southern Europe, the herb (though usually fresh) enhances pasta, such as the purist dish spaghetti aglio e olio, minced meat and especially fish. A North African speciality for which a lot of parsley is used is tabulé, a lukewarm or cold salad with couscous (or bulgur), tomatoes, onions, mint, olive oil and parsley.
Only add the parsley towards the end of the preparation or just before serving the dish so as not to spoil its flavour.
Spaghetti aglio, olio e peperoncino, taboulé, gremolata.
Characteristic spicy aroma and flavour
Basil, tarragon, chervil, garlic, bay leaf, pepper, oregano, sumac