Fresh freeze-dried parsley is a must in our kitchen. It should always be kept in the cupboard. Discover a tasty parsley for everyday use. Vegetables, fish, white meats and even sorbets... parsley can be used in your best recipes
Pairings in the kitchen: Potatoes, omelettes, vegetables, vinaigrettes, savoury dishes
Packaging: 40g resealable bag - conservation of aromas.
Origin - Plantations : Poland
"Ideal for omelettes and potato-based dishes"
Warning: Last items in stock!
Availability date: 10/31/2019
Parsley is a herbaceous plant of the Apiaceae family. Biennial, it has strongly cut leaves of green colour. Its size varies between 25 and 80 cm in height. At flowering, it develops cream-coloured flowers with shades of green.
There are 3 types of parsley:
Did you know that? There are more than 80 varieties of parsley!
The sowing period for flat parsley is between March and August. It takes 10 to 12 weeks between planting and harvesting. When sowing parsley seeds, it is advisable to germinate the seeds before planting.
Note: parsley likes temperate climates and humus-rich soils.
Beware, parsley is sensitive to frost.
Parsley is a plant that is cultivated in many countries and on all continents. It has the particularity of growing naturally in Asia and North Africa. Elsewhere, it is cultivated, as is the case with Polish parsley.
It takes a month between the semi and the rise of the seeds. Once the parsley plant is mature, it is enough to pick its leaves to the sandstone of our needs.
David's opinion: I chose a parsley of Polish origin for its interesting taste qualities. Commonly known as "garden gold", parsley is a very popular spice in Poland. It can be found on traditional potato salads.
There are more than 80 varieties of parsley. Parsley cultivation in France mainly concerns 5 varieties :
In addition to the appearance of their leaves, flat parsley and curly parsley are distinguished by :
While flat-leaf parsley is very aromatic, curly parsley has a less pronounced taste. This is why it is mainly used for decorative purposes.
Curled parsley retains its aromas even when cooked. Flat-leaf parsley is best used raw, as it loses all its flavour if cooked.
Parsley is an aromatic plant native to southern Europe. Its first traces can be found in 3000 BC... It was cultivated by the Greeks and Romans.
In Antiquity, the Greeks used it to make crowns to reward athletes at the Islamic Games. They also used it to make funeral wreaths.
It is thanks to Charlemagne that parsley came to France. The plant was used in cooking, but also in medicine, especially to treat hepatitis and kidney disease.
The name parsley as we know it appeared in the 13th century. Previously, it was known by its Greek name: Petroselinon, which means "Celery of the rocks". In fact, for a long time it was thought that parsley was a variety of celery.
It was in the 15th and 16th centuries that it began to be cultivated in Western Europe and America.
Parsley is the most consumed aromatic plant in France. It is mainly produced in Spain, France and Italy.
In France, there is a mass sales circuit, present in the big cities, and a so-called "secondary" production, carried out by salad producers. The volume of parsley cultivated in France is more than 14,000 tons, 1/3 of which comes from the Ile-de-France region.
Parsley is a plant that has many benefits, including virtues:
Parsley is also effective in treating bruises.
The maximum recommended daily consumption of parsley is 100 g per day. Above this quantity, there is a risk of intoxication, the symptoms of which are: dizziness, migraines, kidney deficiencies?
Did you know that? Parsley contains more vitamin C than an orange! 170 mg per 100 grams, compared to 71 mg per 100 grams of orange.
Best eaten fresh from April to November, parsley is also excellent when freeze-dried. To be used in a tomato soup, on a quiche or to bring a little freshness to your fish recipes, freeze-dried parsley is an essential flavouring for lovers of French cuisine.
Here is a 3-course menu where you can enjoy all the flavour of our fresh freeze-dried parsley.
To be enjoyed as a starter or as an aperitif, vegetable dips are a healthy alternative to salty snacks. Cut some carrots and celery sticks into sticks, wash some radishes and cherry tomatoes, cut and rinse some cauliflower balls. Arrange them in a dish. Make a white sauce based on a Greek yoghurt. Season with salt and pepper, add a dash of lemon, half a clove of crushed garlic and half a spoonful of parsley. Place your sauce in the fridge for one hour. Serve!
A classic of French cuisine, ideal for rediscovering the flavours that marked our childhood. Wipe your soles clean and scaled with an absorbent paper. Dredge the soles in a spicy flour (salt and pepper). Brown them in a hazelnut butter. Add a lemon juice at the end of cooking. Add pepper. Serve by coating your soles with lemon butter and sprinkle generously with parsley. Delicious with steamed potatoes.
To note: The sole meunière is normally made with finely chopped fresh parsley. However, since freeze-dried parsley retains all its flavour even when hot, you can replace fresh parsley with freeze-dried fresh parsley.
And here is a little freshness to finish this menu around the parsley. Bring 0.5 l of water and 150 g of fine sugar to the boil. Once the sugar has dissolved, let it cool. Add 3 tablespoons of freeze-dried fresh parsley. Mix and place in the freezer for 45 minutes. Whisk two egg whites and gently fold them into the cooled preparation. Place your sorbet in the freezer for at least 4 hours.
Freeze-dried fresh parsley can be stored in an airtight box, away from the sun and in a dry environment. Under good storage conditions, it can be kept for several years without losing its flavour.
Françoise A. published the 26/06/2020 following an order made on 03/06/2020
trés bon rapport qualité prix
Adeline L. published the 08/05/2020 following an order made on 25/04/2020
Frédérique L. published the 03/05/2020 following an order made on 11/04/2020
Belle qualité, bien parfumé
Anne R. published the 27/04/2020 following an order made on 04/04/2020
Le top pour les crudités. Le plus sachet refermable
Véronique S. published the 25/04/2020 following an order made on 06/04/2020
vraiment super et reste bien vert à la cuisson
Magali M. published the 24/04/2020 following an order made on 13/04/2020
Il sent super bon !! Je l'ai adopter et je m'en sert quasi tous les jours ..
Laurent J. published the 17/04/2020 following an order made on 04/04/2020
Super odeur pour du persil séché
Marie-Lise H. published the 02/04/2020 following an order made on 19/03/2020
Au top comme d'habitude
Joelle J. published the 12/01/2020 following an order made on 04/01/2020
Rare d'avoir un aussi bon rendu sur un produit lyophilisé !