Description

COMMON NAME
Standardized: parsley

BOTANICAL NAME
Petroselinum crispum (Mill.) Nyman ex A.W. Hill
Plant Family: Apiaceae

English Name: Parsley

CUT SIZES:
Whole leaves, Large Cut, Crushed Leaves, 2-4 mm, Fine cut, Cut (size as request), TBC, powder.  All “99% Quality”

Available all seasons
Harvest season: October – February

OVERVIEW
While all of us know parsley as a condiment and garnish, most of us never consume its most flavorful part of the root. Parsley has been an important food for at least 3,000 years. is a native of the Mediterranean region. Parsley is thought to have originated in Sardinia, or the surrounding area, and to have spread across Europe by the 15th century; it should always be grown directly from the seed. Also, the Greek saying “to be in need of parsley” meant that someone was extremely ill. and In the Middle East today, it is an essential ingredient of hummus and tabbouleh.

PARTS USED
Leaf, whole or chopped, fresh or dried; “seeds” (actually fruits); and root.

SUMMARY
The most common use of parsley is as an edible breath freshener. In cooking, parsley lightens the taste of garlic and the odor of fish. Parsley can be added to almost any food except sweets. Often labeled as one of the most powerful disease-fighting plants, parsley provides great nutritional value and offers many potential health benefits. Rich in antioxidants, Parsley contains many powerful antioxidants that can benefit your health.

PRECAUTIONS
Specific: No known precautions.
General: We recommend This information is not intended to diagnose, treat, cure, or prevent any disease without consulting a doctor, particularly if you are pregnant, nursing, or Tack any medications. This Specification has been evaluated by the EOS. The product comes to you with a one hundred percent satisfaction guarantee.