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Freeze-dried fresh parsley - Poland

Fresh freeze-dried parsley is a must in our kitchen and 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: Resealable bag - conservation of aromas.

Origin - Plantations : Poland

"Ideal for omelettes and potato-based dishes

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  • One bag of 40g
  • 3 bags of 40g

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  • What is parsley?

    Parsley is an 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. When flowering, it develops cream-coloured flowers with shades of green.

    There are 3 types of parsley :

    • Curly parsley
    • Flat-leaf parsley
    • Tuberous 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. For sowing parsley seed, 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 harvesting

    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 parsley from Poland.

    It takes a month between the semi and the rise of the seeds. The parsley plant once 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 called "garden gold", parsley is a very popular spice in Poland. It can be found on traditional potato salads.

    The different varieties

    There are more than 80 varieties of parsley. The cultivation of parsley in France mainly concerns 5 varieties:

    • Viola: a variety of curly parsley
    • Dark green curled-leaved parsley: a variety with slightly chiselled leaves
    • The curly dwarf moss: a variety with very curly and compact foliage
    • Common 2: a variety of flat parsley
    • The giant of Italy: also a variety of flat parsley, also called Naples parsley The tuberous parsley with large roots: an early variety

    Differences between flat parsley and curly parsley

    In addition to the appearance of their leaves, flat and curly parsley are distinguished by :

    The taste

    While flat-leaf parsley is very aromatic, curly parsley has a less pronounced taste. This is why it is mainly used for decorative purposes.

    Cooking properties

    Curly parsley retains its aromas even when cooked. Flat-leaf parsley is preferably used raw, as it loses all its flavour if cooked.

    persil-frais-lyophilisé

    The origins of parsley

    Parsley is an aromatic plant native to southern Europe. We find its first traces in - 3000 BC... It was cultivated by the Greeks and Romans.

    In ancient times, the Greeks made crowns out of them to reward athletes in the Islamic Games. They also used them to make funeral wreaths.

    It was thanks to Charlemagne that parsley arrived in France. The plant was used in cooking, but also in medicine, especially to treat hepatitis and kidney disease.

    It is in the XIIIth century that the name of parsley appeared as we know it. 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.

    Celery nowadays

    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 major cities, and a so-called "secondary" production, carried out by salad producers. The volume of parsley grown in France is over 14,000 tons, of which 1/3 comes from the Ile-de-France region.

    Other uses of parsley

    Parsley is a plant that has many benefits, including virtues:

    • Antioxidants
    • Detoxifying: a diuretic, parsley eliminates toxins, especially uric acid responsible for arthritis.
    • Anti-anemic: it contains many vitamins: A, B, K and E.
    • Anti-inflammatory: it is particularly effective in relieving insect bites.
    • Air freshener

    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, etc

    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.

    How to use freeze-dried parsley in cooking?

    Parsley is also excellent when freeze-dried and can be eaten fresh from April to November. To be used in a tomato soup, on a quiche or to add a little freshness to your fish recipes, freeze-dried parsley is an essential flavouring for lovers of French cuisine.

    Our recipe ideas with parsley

    Here is a 3-course menu where you can enjoy all the flavour of our fresh freeze-dried parsley.

    The starter: Vegetable dips with blue-veined fromage frais

    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. Add salt, pepper, 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!

    The dish : Sole meunière tradition

    A classic of French cuisine, ideal for rediscovering the flavours that marked our childhood. Wipe your soles clean and flaked with an absorbent paper towel. Dredge the soles in a spicy flour (salt and pepper). Brown them in a hazelnut butter. Add 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.

    Please 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.

    The dessert : Parsley sorbet

    And here's a bit of freshness to end 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 fresh freeze-dried 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.

    How to store freeze-dried parsley?

    Fresh freeze-dried parsley is stored in an airtight container, away from the sun and in a dry environment. Under good storage conditions, it can be kept for several years without losing its flavour.

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    5 /5

    Based on 5 customer reviews

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    Marie-Lise H. published the 02/04/2020 following an order made on 19/03/2020

    5/5

    Au top comme d'habitude

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    Joelle J. published the 12/01/2020 following an order made on 04/01/2020

    5/5

    Rare d'avoir un aussi bon rendu sur un produit lyophilisé !

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    Audrey P. published the 30/12/2019 following an order made on 13/12/2019

    5/5

    vraiment beaucoup de goût, un délice et plein de vitamine A!

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    Delphine D. published the 27/12/2019 following an order made on 18/12/2019

    5/5

    Belle couleur verte, parfum au top

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    Vincent B. published the 18/12/2019 following an order made on 11/12/2019

    5/5

    Epice de qualité, parfum extra, très belle découverte

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