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ParsleyParsley

Parsley

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Did You Know?
While often overlooked as a mere garnish, there's so much more to parsley than you might first think. Vibrant and delicious with a bright green hue, this humble herb adds balance to almost any savoury dish, so it's often considered a cupboard staple. There are two different varieties of parsley available today – flat leaf and curly, and it's the latter of those that is classically used for decorating dishes. However, flat leaf parsley holds a more robust flavour from stem to end, and that's why we choose it in our products.

Flavour profile
Parsley has a clean and peppery taste with a touch of earthiness, making it a great all-rounder in the kitchen. Running through each leaf is a natural aromatic oil, and it's this which is responsible for its unmistakable flavour. 

To preserve this oil and the fresh colour and flavour it brings to our parsley, we hand-pick the best leaves and then gently dry them on the same day using a special drying process. Parsley's well-balanced flavour profile actually stimulates all taste receptors on your tongue – from sweet to salty, so it complements an abundance of savoury recipes, bringing out the flavour and balancing the dish.

Best in…
Parsley's greatest quality is its strong affinity with other herbs and spices, including chilli flakes, dill and – somewhat surprisingly – lemongrass. For a classic combination, parsley works particularly well with fish. Try sprinkling some over salmon towards the end of cooking, adding a squeeze of lemon juice to finish. Parsley also tastes great in couscous, salads, or omelettes, and goes particularly well with mint. For a delicious vegetarian option, combine with breadcrumbs, grated cheese and garlic, and spoon into flat mushrooms, drizzling with olive oil before baking until golden brown. Make an easy, flavoursome sauce by mixing with butter and lemon juice, and stir into cooked vegetables or new potatoes.

History
The first recorded usage of parsley in food was by the ancient Romans, who consumed it in much the same way as we now eat lettuce. It has been used widely as a garnish since the 18th century, thanks to a belief it could freshen breath and neutralise strong flavours. That's why parsley is often paired with fish and garlic today.

Did you know?
- Parsley should have a good fresh green colour and a mild aroma.
- Parsley takes its name from two Greek words: 'petrose' meaning 'rock' (as it often grows amongst stones) and 'selenium', which translates loosely to 'rock celery'.
- The Romans believed that wearing parsley around their necks could prevent drunkenness

 Nutrition 

Energy per 100g: 215 KCal
Protein per 100g: 22.4 g
Carbohydrates per 100g: 21 g
Fat per 100g: 4.4 g
Sugars per 100g: 7.3 g
Saturates per 100g: 0.1 g
Fibre per 100g: 30 g
Sodium per 100g: 0.45 g