Always in your closet, fresh freeze-dried parsley is a must in our kitchen. Discover a tasty parsley to use every day. Vegetables, fish, white meats and even sorbets.... parsley is an ingredient in your best recipes
Food pairing: Potatoes, omelettes, vegetables, vinaigrettes, salted
dishes Packaging: 40g resealable bag - aroma preservation.
Origin - Plantations : Poland
"Ideal for omelettes and potato 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 color. 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-leaf parsley is between March and August. It takes 10 to 12 weeks from planting to harvesting. For sowing parsley seed, it is advisable to germinate the seeds before planting them.
Note: parsley likes temperate climates and humus-rich soils.
Be careful, parsley is sensitive to frost.
Parsley is a plant that can be grown 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 for 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 according to 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 is 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 and curly parsley are distinguished by:
If flat parsley is very aromatic, curly parsley has a less pronounced taste. This is why it is mainly used for decoration purposes.
Curly parsley retains its aromas even when cooked. Flat parsley is best used raw, as it loses all its flavour if cooked.
Parsley is an aromatic plant native to southern Europe. We find his first traces in 3000 BC. It was cultivated by the Greeks and Romans.
In ancient times, the Greeks used them as crowns to reward the athletes of the Islamic Games. They also used it to design funeral wreaths.
It is thanks to Charlemagne that the parsley arrived in France. The plant was used in cooking, but also in medicine and in particular to treat hepatitis and kidney diseases.
It was in the 13th century that the name 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 first cultivated in Western Europe and America in the 15th and 16th centuries.
Parsley is the most widely consumed aromatic plant in France. It is mainly produced in Spain, France and Italy.
In France, there is a mass sales channel, present in large cities, and a so-called "secondary" production, carried out by salad producers. The volume of parsley grown in France is more than 14,000 tonnes, of which one third comes from Ile-de-France.
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. Beyond this quantity, there is a risk of intoxication whose symptoms are: dizziness, migraines, kidney deficiencies..
Did you know that? Parsley contains more vitamin C than an orange! 170 mg per 100 g, compared to 71 mg per 100 g of orange.
To be served fresh from April to November, parsley is also excellent when freeze-dried. To be used in tomato soup, on a quiche or to bring a little freshness to your fish recipes, freeze-dried parsley is an essential herbs 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, celery stalks into sticks, wash some radishes and cherry tomatoes, cut and rinse a few balls of cauliflower. 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 spoon of parsley. Place your sauce in the refrigerator for one hour. Serve it!
A classic French cuisine, ideal to rediscover the flavours that marked our childhood. Wipe your cleaned and flaked soles with absorbent paper. Flour the soles in a spicy flour (salt and pepper). Brown them in hazelnut butter. Add a lemon juice at the end of cooking. Pepper. Serve by coating your soles with lemon butter and sprinkle generously with parsley. Delicious with steamed potatoes.
To be noted: The sole meunière is normally made with finely chopped fresh parsley. However, since freeze-dried parsley retains its full flavour even when hot, you can replace fresh parsley with fresh freeze-dried parsley.
And here is a little freshness to finish this menu around parsley. Bring 0.5 l of water and 150 g of fine sugar to a 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. Beat two egg whites until stiff and gently add them to the cooled mixture. Place your sorbet in the freezer for at least 4 hours.
Freeze-dried fresh parsley can be stored in an airtight container, out of direct sunlight and in a dry environment. Under good storage conditions, it will keep for several years without losing its flavour.