Parsley Leaf

Botanical Name: Petroselinum crispum

Flavor: Mild, Herbaceous, Earthy, mildly Sweet, slightly Peppery

Origin: Tunisia

Use With: Beef, Pork, Lamb, Chicken, Turkey, Game Meats, Fish, Seafood, Eggs, Legumes, Vegetables, Rice, and Cheese

Description: Milder and slightly muted compared to fresh parsley, dried Parsley Leaf contributes a pleasant herbal note to dishes and even enhances, brightens, and rounds out the flavor of other herbs. Dried Parsley Leaf benefits from moisture and long cooking times to release its flavor so it is best to add it at the beginning of the cooking process in order for it to rehydrate and infuse its flavor into the dish. It also stands up to high heat making it the perfect choice for grilling, roasting, or frying unlike fresh parsley that needs to be added at the very end of the cooking process just before serving to retain its flavor, aroma, and color. Dried Parsley Leaf may not be a substitute for fresh parsley in most situations, but it definitely has its place in the spice cabinet

Suggested Uses:

• Use in soups, stews, stocks, braises, and sauces (especially tomato based sauces)
• Add to herbal tea blends to enhance other herbal flavors
• Use to add a crisp, herbaceous note to dry rubs, seasoning blends, and marinades for meats, fish, and vegetables or even salad dressings and creamy dips
• Sprinkle over meats and vegetables for roasting
• Sprinkle a bit over fish or vegetable before steaming to add color and flavor