Giant of Italy Parsley - Not Just for Italians Anymore
Huge, dark green flat leaves with full potency and a sweet, fresh flavor add oomph to dishes from almost every cuisine: potatoes, vegetables, salads, soups, stews, egg dishes - and as a garnish. Fresh or dried, it is the gourmet choice. Superior choice for flavor.
Parsley is used fresh and is almost picked daily during the summer months. It is a biennial but can be planted and grown as an annual for the freshest flavors.
The Greeks believed the god Hercules chose parsley for his garlands, and consequently it was woven into crowns for victors in the athletic games. Pliny considered parsley one of the most important medicinal herbs of his time. Parsley is believed to be indigenous to Sardinia, Turkey, Algeria, and Lebanon where it can still be found growing wild.
Parsley is a rich source of calcium, thiamin, riboflavin, and niacin. Use leaves fresh or dry for later use. Medicinally it is has been used to relieve indigestion and gas.
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