Parsley
USA
/
Petroselinum sativum
Not all parsely is created equal, and this California-grown variety is much more than simply decorative. One of the richest herbs in chlorophyll, parsely imparts a wonderful, savory and herbaceous base flavor that tastes fresh and provides a lift to the palate. >Use parsley in herbal blends, soups and sauces.
Try with Buffalo Blue Cheese Chicken Salad, Garden-Veggie Focaccia, Irish Rarebit, Creole Sausage and Shrimp Jambalaya, Advieh-Spiced Persian Meatballs, Chimichurri Flank Steak, Madras Curry Potato Salad, Crowd Pleasing Party Dips, Everything Bagel Spiced Cauliflower, Ranch Tuna Casserole, Arabic Chicken Kabsa, Allspice Mushroom Medley, Sumac Cauliflower Steak with El Greco Spelt Salad, Spring Spaghetti with Dukkah Creme Fraiche, Kofte Spice Stuffed Zucchini, Michael's Boeuf A La Bourguignonne, Orange Tarragon Compound Butter, Kale Tabbouleh with Ras el Hanout Dressing, Shakshuka, Bajan Chicken Salad, Fresh Herb Falafel, Creole Deviled Eggs, Chicken Drumsticks with Spices and Coconut Milk, and Pomegranate Ash with Meatballs
1/2 cup is about 0.32 oz
recommmended flavors
Based on Your Taste
