Parsley

March 12th 2018


Parsley

 

What’s In A Name?

Maybe if parsley were called by its botanical name, Petroselinum crispum, it would get more respect. No matter what you call it, we think parsley could be the most versatile seasoning there is, and it’s worth incorporating wherever it makes sense.


A Seasoned History

Parsley comes originally from southern Italy and northern Africa. It’s been used in Mediterranean cuisine for more than two millennia, featuring prominently in Greek and Roman culture. The original uses were mainly medicinal, but parsley gradually became common in culinary applications.


There are certainly health benefits to be found in parsley, including a variety of vitamins and minerals. But we love it for it’s crisp and aromatic flavour. The taste has wide appeal, plus it can balance other flavours and keep them from dominating a flavour profile. A little heavy on the garlic? Tone it down with a dash of parsley.


Plays Well With Others

You can use parsley on its own for flavour, but it also blends perfectly with other seasonings. You’ll find it in Ranch flavourings, fines herbs, and poultry seasoning. It’s also commonly found in tabbouleh, pesto, and green smoothies. Parsley is a team player worth adding to your roster.


And, of course there’s the aesthetic bonus it gives. Parsley flakes look fresh and appealing when visible on food. Your eyes can convince your palette something is tastier just because it looks that way. For example, sour cream & onion potato chips with visible parsley will look like a premium product. A premium appearance can elevate the flavour - and the apparent value.


Does parsley fit in with your flavour plans? Our Ingredients Division can supply your business with parsley flakes, powders, and granules. Contact us and find out how to move parsley from the side of the plate to center stage. You can also complete a online Request Form on our website for a parsley sample.


We could all use a little more green, couldn’t we?